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SKU #: EHY2085

Emile Henry Ruffled Loaf Pan


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Product Details
Weight & Dimensions


  • Ruffled loaf pan
  • Material: High fired Burgundy clay
  • Natural clay is unsurpassed for conducting and retaining heat
  • Ceradon is an exclusive process to produce strong and durable ceramic bakeware
  • Tableware for everyday use: Extremely hard glaze resistant to scratching
  • Thermal properties: keeps hot and keeps cold
  • Use directly from freezer to oven to table (0 F to 500 F)
  • Easy to clean by hand or in the dishwasher
  • Shock resistant - highly resistant to chipping
  • Guaranteed for 10 years against any defects
  • Made in France
  • Capacity: 1 Quart
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  • Overall: 3" H x 5" W x 9" D
  • Overall Product Weight: 2.3lbs

Weights & Dimensions

Additional Weights & Dimensions

  • Overall: 3" H x 5" W x 9" D
  • 3'' H x 5'' W x 9'' D, 2.3 lbs
  • Overall Product Weight: 2.3lbs


Product Type: Loaf Pan 
Color: Blue
Material: Ceramic 
Shape: Rectangular
Country of Manufacture: France 
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Average Overall Rating:
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Emile Henry Ruffled Loaf Pan


A handmade performer

 from New Haven, CT– Verified Buyer

There are two things you need to know about this loaf pan - that it is handmade and that boy, does it perform. The handmade part is important because there will be variations, indeed, imperfections on the loaf pan. You may find that there are little bumps of clay on the bottom of the pan, though the rest of the pan is completely smooth; you may find that where the two color glazes meet (if you got a color other than white) around the rim of the pan can be a little rough, exposing the unfinished clay underneath.

But despite these minor imperfections (which are all purely aesthetic), this pan cooks everything *perfectly*. I've made countless batches of banana bread and sandwich loaf bread in this pan, and every one of them has cooked evenly, and even developed a little bit of a crust (which they say ceramic pans can't do - not so with this one!). The crust was light and chewy though - not crispy. The pan retains heat well, so if any recipe calls on you to let the loaf cool in the pan, you should ignore it and remove it from the pan not long after you take it out of the oven, or else it will burn. While the glaze isn't exactly non-stick, it is much closer to non-stick than you would ever find in an uncoated metal pan, and most things will slide out of it with a little shake (provided you greased the pan a little before cooking).

If you're looking for a pan that cooks perfectly, you can end your search here.

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 from Orangeville, ON– Verified Buyer

I love the bakeware that has these ruffled edges. I have the pie plate as well. This rather unique design I just love.

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