Low Ramekin

The wide, shallow shape was made for crisp edges and caramelized tops—crème brûlée, baked dips, fruit tarts—but you'll likely find yourself using it just as often for toppings, sauces, or a handful of cherry tomatoes. One shape with more uses than you expect.

— The wide shape coaxes out golden edges
— Low walls make serving and scooping easy
— Goes easily from oven to table (just let it cool!)

— Dimensions: 5.9” dia x 1.6” H
— Volume: 16 oz
— Weight: .8 lb
— Material: Lead Free Stoneware
— Our pottery is made by humans and reduction-fired in Asheville, North Carolina.

— Avoid open flames, broilers and stovetops. Our bakeware is oven safe up to 450°F.
— Dishwasher and microwave safe
— Over time, your pots might accumulate mild cutlery marks. These can be buffed off with warm water and scouring powder such as Bar Keeper's Friend. More information.

At East Fork, we make reduction-fired stoneware, a technique that’s been used by potters for centuries, from Appalachia to Japan. It’s not the easiest way to fire pottery, but it gives us the results we’re after: depth, variation and a finish that feels honest and alive.

We blend our clay body in-house, using materials primarily sourced from the American Southeast. It’s rich in iron, which, during firing, reacts in a way that gives our pots their signature speckled look.

Our glazes are developed in-house, using recipes our materials team has honed over years of testing. It’s part science, part art, experimenting until something finally clicks and we all go: yep, that’s the one.

We use a few different methods to shape our clay into plates, bowls, mugs and more. Once the forms are made, each piece is hand-trimmed or finished with a sponge machine to smooth the edges before its first firing.

Once the pots are fully dry, they go through their first bisque firing. The next day, they’re glazed, fired again, checked for quality and packed up to head to their new home. A lot of hands touch each pot before it get to you.

Short, deep, and wide––our new trio of ramekins are made for mise en place, aperitivo hour, and desserts for one (or two).