The research on it was performed at the New York State College of Ceramics at Alfred University back in the '70s, I think.
The history: http://www.tuftyceramics.com/history.html
That French bread pan (open ended trough) looks interesting.
Bookmark for ceramic cookware
Y’know, I think I’ve seen those at GB Russo’s.
And on an unrelated note, best knives I’ve ever used:
https://www.warthercutlery.com/