This Bakeware begins with a 202-year-old recipe held secret by skilled artisans in the Loire Valley. The finest and most precious of all bakeware materials, it is also the most demanding to produce. Kanolins, clays, quartz, and feldspars are mixed, shaped, enameled, and baked three times for over 50 hours at temperatures exceeding 2500F. Between bakes, a decorative rim is hand-applied. Porcelain provides a naturally non stick surface and even heating, ensuring crisp corners and gooey middles without over or underbaking. This dish is microwave- and oven-safe to 650F and thermal shock resistant, meaning it can go from freezer to oven to table.