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Whether vintage or reproduction, Jenaer glassware can handle very high temperatures. The teapot, top, and teacup, bottom right, are reissues of 1931 Bauhaus designs by Wilhelm Wagenfeld. The vintage teapot, middle left, teacup, middle right, and creamer, bottom left, are Heinrich Loeffelhardt's late-1950s updates of Wagenfeld's originals, designed with angles better suited for automated production.
Reproduction Wagenfeld teapot, $120; and teacups, $100 for 2 cup-and-saucer sets; shop.fortessa.com.
Photography: Yunhee Kim2 of 6
The sculptural glass cake mold was made in the 1960s and can still be used to bake a Bundt cake.
Photography: Yunhee Kim3 of 6
Spouted Nesting Bowls
Photography: Yunhee Kim4 of 6
Jenaer pieces from every era are real workhorses. Egg coddlers -- such as a reissue of a 1933 design by Wagenfeld and two larger versions -- can also be used for souffles, puddings, and parfaits.
Reproduction egg coddlers, from $13 each, shop.fortessa.com.
Photography: Yunhee Kim5 of 6
Pitcher, Glasses, and Serving Tray
Because the forms didn't change drastically over time, Jenaer glass from different eras mixes easily. The rimmed baking dish was originally designed in the 1960s but was reproduced in 1994. The pitcher, also from the 1990s, seems to be a modified version of one of Wagenfeld's 1930s designs. The mugs, while no longer manufactured, are some of the easier pieces to find because they were sold consistently over several decades starting in the 1930s.
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Photography: Yunhee Kim6 of 6
The quiche and casserole dishes are currently in production, and their clean lines embody Jenaer's original goal of creating pieces that could go, as a 1920s advertising slogan put it, "directly from the oven to the table."
Quiche dishes (round), from $15 each; and casserole dishes (oval), from $18 each; shop.fortessa.com.