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  2. Polish Pottery Serveware
  •  Divided Appetizer Tray
    14-inch round tray with six sections: dips, olives, cheese, nuts and crudités on one platter, with nothing running together.
  • Large Platters
    Three oval platters: a 13.5 x 10.5-inch wide one for the roast or cheese board, a 14.25 x 9-inch long one for a side of salmon, and a 14.25 x 8-inch slim one for the table runner. Oven safe.
  • Medium Platters
    Everyday platters in three ovals: 11.5 x 8.75-inch for a weeknight roast chicken, 12 x 8-inch for a fish or a sliced loin, 11 x 6-inch for a side or a bread basket. Oven safe.
  • Deviled Egg Plates
    12-egg platter with a centre handle: the wells hold each half upright and the handle carries it to the table or the potluck without a slide.
  • Rectangular Serving Dishes
    10 x 5.25-inch rectangular dish with low sides: olives, pickles, relish, a stick of butter, sliced bread or one vegetable, oven safe for a small gratin.
  • Rectangle Trays
    13.5 x 6-inch flat rectangular tray, the bread tray: a sliced baguette, crackers and cheese, sushi, a row of tartlets or the cutlery at a buffet.
  • Corn-on-the-Cob Dishes
    8.75-inch boat-shaped dish for one ear of corn: the butter pools in the bottom instead of on the plate. Also a hot dog, sausage or taco holder.
  • Egg Cups
    Footed stoneware cup that holds a soft-boiled egg upright for the spoon, singly or in a set of four; doubles as a salt cellar or a dish for a pat of butter.

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