Crockery

flat vessel on which food can be served

thumb|Chinese bowl with decoration of the "Three Friends"; 1426–1435 CE; porcelain with underglaze blue decoration; diameter: 30.2 cm; Cleveland Museum of Art (U.S.)

thumb|upright=1.3|Formal dining table laid for a large private dinner party at Chatsworth House thumb|upright=1.3|Table laid for six at the Royal Castle, Warsaw, (18th–19th century fashion)

alt=Yeast extract in a jar.|thumb|A jar of yeast extract. thumb|Candy jar, by Christian Dorflinger, 1869–1880, glass, diameter: 12.1 cm, [[Cleveland Museum of Art (USA)]] thumb|Hexagonal jar decorated with flowers and birds, late 17th century, porcelain with overglaze enamels, height: 31.1 cm, diameter: 19.1 cm, Metropolitan Museum of Art (New York City)

Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, and such a process is used for the great majority of modern domestic earthenware. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. End applications include tableware and decorative ware such as figurines.

250px|thumb|Rococo cup with saucer, , soft-paste porcelain with glaze and enamel, [[Los Angeles County Museum of Art]] 250px|thumb|Saucer, 1753, soft-paste porcelain with enamel and gilt decoration, Cleveland Museum of Art (USA) 250px|thumb|German saucer, by Koenigliche Porzellan Manufaktur, , porcelain, diameter: 14.6 cm, [[Metropolitan Museum of Art (New York City)]]

large piece of dishware

A dolsot () or gopdolsot () is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice). In Korean cuisine, various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.