The Everyday Bowl

$34.00

Color: Morel

  • Your desert island bowl
  • Use for: leftover pad thai, pot roast, zoodles
  • 8" x 2.25", 1 lb. 5 oz
  • Holds 3 and 1/2 cups to the brim 
  • Made to order, <8 week lead time

Size Chart

When my kids go off to college I’ll stock their dorm room with 1 of these bowls and 1 mug. It’s the most popular and versatile bowl we make, and makes an appearance every time we set the table. It’s a great little dish for serving sides, too.

Please note: All of our pottery is made by humans in Asheville, North Carolina, with dynamic, regional, lead-free stoneware clays.  Slight variations should be expected and embraced!  Our work is dishwasher and microwave safe and made for daily use.

"I legit only use East Fork Pottery now when I eat.

And every time I say to my husband, 'it just makes food taste better, don't you think?' "

-Molly Penagarza

Staff Lunches

An East Fork Everyday Bowl in Eggshell, loaded with Beef Bulgogi

Beef Bulgogi

Sometimes the lunches are quick and dirty, like a make-your-own sandwich bar, or two armfuls of frozen pizzas thrown into the oven in pairs. Other times, they take a lot of elbow grease and some prep the night before, like this Beef Bulgogi made by Erin.

An East Fork Everyday Bowl in Celery, filled to the brim with Endive Salad

Endive Salad

The endive has a mildly bitter flavor, as do walnuts. But, when dressed with buttery breadcrumbs and super salty anchovies, they round out to create a salad that keeps you going back for more. The bitterness is a surprising delight that cuts through the butter, not totally unlike how acid works in a dish. Plus, the way the little endive boats cradle the warm, toasty mixture - it's a structural masterpiece.

The East Fork Everyday Bowl in Morel, with heaping serving of Pozole Verde - garnished with cilantro and lime

Pozole Verde

"I grew up in Texas, and Tex-Mex cuisine's pretty engrained in my tastebuds. This soup hits all the right notes for me: the roasty heat of the chipotles, the flavor blast of all the cilantro, the acid of the tomatillos, the nourishing simplicity of the beans and hominy, and the unrepeatable smell of the poblanos when they are getting roasted on an open flame— and the luxurious frugality."- John Vigeland, CFO