I had a request for a photo of the lion-handled soup bowls by Emile Henry but couldn’t add them as a comment. So here they are, PDX!
Soup Bowls
They’re pricey at Sur La Table, but I look forward to making Julia Child’s master recipe for Jim soon. Dee
Cooking with Dee 
The bowls would be great for pot pies. Add cooked meat, veggies of choice, make a veloute (bechamel with roux and broth, rather than milk). I like to top it with a frozen disc of puff pastry about an inch larger than the top, that has been scored and brushed with egg wash a couple of times. If the stew goes in hot, you just need to heat it up and cook the pastry. Brings me back to days as a kid, when a babysitter would come and we’d have frozen pot pies or Swanson’s dinners. They were always too hot out of the oven, so in the middle of winter, we’d place them on the steps to the garage and wait for them to cool down. Funny things impress kids. Dee
That’s a great idea for portion control, too! I make pot pie with a biscuit crust; one huge pie, and it’s amazing how much boys and men can eat…
Big mistake. I used puff pastry and an egg wash and the lion bowls. It took a day or two to soak them to place in the dishwasher. Uh oh.