To create these 9-inch and 11-inch serving bowls, natural stoneware clay from mines in Kentucky and Indiana is formed by potter’s wheel then glazed. The vessels are fired at 2,264?F (1,239.4?C), a process that chemically transforms the clay into a vitreous, non-porous, scratch resistant surface that’s safe for use in the freezer, oven, microwave and dishwasher.
Stoneware can be safely used in the oven, microwave, dishwasher, refrigerator and freezer. Sudden changes in temperature will cause volatile expansion and shrinking that leads to cracking, so it’s best to warm frozen stoneware slowly in the oven. Do not put a frozen dish directly in a hot oven, and, conversely, do not place hot stoneware immediately in the freezer. Leave hot stoneware to cool before storing in the refrigerator or freezer. With the carefully applied glaze, stoneware is easy to wipe clean. You may even use a permanent marker to write your name on the bottom of stoneware that you take to a potluck or to label leftovers. The markings wash off with rubbing alcohol, window cleaner or hand sanitizer. Stoneware is naturally resilient to scratches and fading. Superficial marks from silverware can be cleaned with silver polish or cooktop cleaner. Suggested Recipe: Radicchio and Apple Salad from Brooklyn's Hearth & Table 2 heads of radicchio quartered 1/2 cup olive oil 1/4 cup balsamic vinegar 2 tbsp honey 2 garlic cloves, chopped 1 tbsp dijon mustard 1/2 cup toasted walnuts 1 whole thinly sliced apple (honeycrisp would work) Pecorino cheese Make the dressing. Put the salt, honey, garlic, mustard and balsamic vinegar into a food processor and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing emulsifies. Chop the quartered radicchio into thin slices. Place in a bowl with apples and toss with the dressing, salt and black pepper to taste. Top with toasted walnuts and a sprinkle of Pecorino cheese.
This stoneware company’s roots reach all the way back to 1815, amidst the early American expansion to the west after the Louisiana Purchase and the War of 1812. An enterprising young man by the name of Jacob Lewis established a pottery company that created 30 gallon stoneware barrels to carry and store precious cargo and foodstuffs such as sugar, flour and whiskey. He also created stoneware plates, bowls, butter churns and other daily dishware that were a cheaper alternative to the pewter that was popular at the time. Throughout the years, the company has continued to innovate new models and products for the modern cook, but it continues to hand-make stoneware in the same tradition that Jacob Lewis began the company with back in the 1800s. Natural stoneware clay up to 250 million years old is harvested from deposits in Kentucky and Indiana. Once the clay is brought in from the mines to the studio in Louisville, Kentucky, twenty artisans work each piece, starting with 1,100 pounds of dry clay that is mixed for nearly 18 hours with 200 gallons of water. The blunging tank mixes the batches of clay to break up the material before being filtered with a fine sieve, removing impurities like twigs and rocks. A filter press makes clay cakes by removing excess water and any remaining particles. Water is added to the cakes, in different amounts, to make two different consistencies of clay—a thick, potter’s clay for use on a jigger wheel and a thinner, liquid slip clay for use in ceramic molds. After being formed, each piece dries for about 15 hours before being hand smoothed, sanded, glazed and heated in the kiln for at least 27 hours. A final sanding and inspection completes the process.
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Crafted with clay harvested from natural deposits in Kentucky and Indiana. Safe for use in microwave, oven and dishwasher. Handmade in Kentucky since 1815. Pairs with our Plates (7.5” & 11”) and Baking Dish (9” x 13”).
9” diameter (23 cm)
11” diameter (28 cm)
3” in height
Natural stoneware clay
Glazes (lead and arsenic free)
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