WA bowl is a round dish or container typically used to prepare and serve food. The interior of a bowl is characteristically shaped like a spherical cap, with the edges and the bottom forming a seamless curve. This makes bowls especially suited for holding liquids and loose food, as the contents of the bowl are naturally concentrated in its center by the force of gravity. The exterior of a bowl is most often round but can be of any shape, including rectangular.
WA bridge-spouted vessel is a particular design of ewer originating in antiquity; there is typically a connecting element between the spout and filling aperture, and the spout is a completely independent aperture from the usually smaller central fill opening. Early incidences of the bridge-spouted vessel are found in Persia in the early Iron Age and on Crete. This type of vessel typically appears in the Bronze Age or early Iron Age. A very early example of a bridge-spouted bowl has been recovered at the ancient palace of Phaistos on Crete, dating to the Bronze Age.
WA casserole is a variety of a large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is simply "a casserole". The same pan is often used both for cooking and for serving.
WCharger plates or service plates are large plates used at full course dinners or to dress up special events like parties and weddings. Charger plates have been in use since the 19th century.
WA crock is a pottery container sometimes used for food and water, synonymous with the word pot, and sometimes used for chemicals. Derivative terms include crockery and crock-pot.
WA dallah is a traditional Arabic coffee pot used for centuries to brew and serve Qahwa (gahwa), an Arabic coffee or Gulf coffee made through a multi-step ritual, and Khaleeji, a spicy, bitter coffee traditionally served during feasts like Eid al-Fitr.
WA dolsot or gopdolsot is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of bap. In Korean cuisine, various hot rice dishes such as bibimbap or gulbap as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.
WEarthenware is glazed or unglazed nonvitreous pottery that has normally been fired below 1,200 °C (2,190 °F). Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, which the great majority of modern domestic earthenware has. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify.
WAn egg cup, sometimes called an egg server, is an item of tableware used for serving and holding boiled eggs within their shell. Egg cups have an upwardly concave portion to hold the egg and a flat-bottomed base. Egg cups can be made from a variety of materials, including bakelite, glass, plastic, porcelain, pottery, various metals, wood, or a combination of two materials, such as ceramic and wood.
WGüveç is a family of earthenware pots used in Balkan, Turkish, and Levantine cuisine, and various casserole or stew dishes cooked in them. The pot is wide and medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid.
WThe New Yorker is the name given to Viktor Schreckengost’s best-known piece—a large, parabolic, Egyptian blue punch bowl commissioned by Eleanor Roosevelt in 1931. According to Schreckengost, Mrs. Roosevelt was so impressed that she quickly ordered 2 more: one for Hyde Park and one for the White House. The large bowl was then put into production by the Cowan Pottery, where at least 11 unique designs were executed including a flared variety, less costly "Poor Man's Bowls" and matching plates—The Jazz Series. While the pieces gained much critical acclaim at the time, attention waned after the 1930s.
WJebena is a traditional Ethiopian and Eritrean coffee pot made of pottery. It is also used in Sudan, and the coffee itself is called buna.
WOnggi is Korean earthenware extensively used as tableware and storage containers in Korea. It includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100°C.
WA ramekin is a small dish used for culinary purposes.
WA salt cellar is an article of tableware for holding and dispensing salt. In British English, the term is normally used for what in North American English are called salt shakers. Salt cellars can be either lidded or open, and are found in a wide range of sizes, from large shared vessels to small individual dishes. Styles range from simple to ornate or whimsical, using materials including glass and ceramic, metals, ivory and wood, and plastic.
WA tian is an earthenware vessel of Provence used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven.
WA ttukbaegi (뚝배기) is a type of oji-gureut, which is an onggi coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware-cum-serveware used for various jjigae (stew), gukbap, or other boiled dishes in Korean cuisine. As a ttukbaegi retains heat and does not cool off as soon as removed from the stove, stews and soups in ttukbaegi usually arrive at the table at a bubbling boil.
WA tureen is a serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with fixed handles and a low domed cover with a knob or handle. Over the centuries, tureens have appeared in many different forms, some round, rectangular, or made into fanciful shapes such as animals or wildfowl. Tureens may be ceramic—either the glazed earthenware called faience or porcelain—or silver, and customarily they stand on an undertray or platter made en suite.