Large Ramekin


  • Wheel-thrown by Cade Hollomon-Cook in the Small Batch Studio
  • What won’t this little guy hold? 
  • 4.5” by 2”
  • Glazed in Pinto, the first seasonal glaze of 2021 and the only one made in collaboration with Samin Nosrat: chef, teacher, author of Salt, Fat, Acid, Heat
  • Dishwasher- and microwave-safe
  • Limited Run—when they’re gone, they’re gone.

Size Chart

From almonds to lemon zest, clotted cream to gumballs, matchbooks and guitar picks, this is the little container that’s going to live all over your house. We’ve heard rumors, spread by cats and certain dogs, that the Large Ramekin makes a splendid holder for food and some nice fresh water. Just who are we to argue?

Can I put my ramekin in the oven?
This question is always so tricky to answer. Yes, you can and yes, we do, but we absolutely cannot guarantee that your pot won't crack. So go ahead and bake in it, so long as you're not going to be absolutely devastated if a freak accident occurs. I'm a little reckless with my East Fork, but that's because it's easy for me to get my hands on more if something were to happen, so do your own little personal risk analysis and make a choice that's right for you.

Now that we have that disclaimer out of the way, here's how you can bake in your dish while safeguarding from cracks:
• Never put a very cold ramekin into a very hot oven.
• If it works for your recipe, put the ramekin into the oven when it's off and let it come up to temperature
• Don't put your hot ramekin into a cold refrigerator
• If you're picking up what I'm putting down, just don't mix hot and cold!
• When in doubt, use a water bath!