Serving vessels

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.)

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.

small cup for eating boiled eggs

thumb|Vegetable casserole

A ramekin (, ; also spelled ramequin) is a small dish used for culinary purposes.

thumb|right|Traditional jebena from central Ethiopia, distinguished from Sudanese , northern Ethiopian and southern Eritrean pots by its spout Jebena (, ) is a traditional Ethiopian and Eritrean flask made of pottery and used to brew coffee. It is also popular in some parts of Egypt.

thumb|300px|A Sèvres porcelain|Sèvres soup tureen and tray. Sèvres porcelain, [[National Gallery of Victoria, Australia]] thumb|Silver-gilt tureen, Paris, 1769–70 thumb|An Émile Gallé (1846–1904) tureen A tureen is a serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with fixed handles and a low domed cover with a knob or handle. Over the centuries, tureens have appeared in many different forms: round, rectangular, or made into fanciful shapes such as animals or wildfowl. Tureens may be ceramic—either the glazed earthenware called faience, or porcel

traditional pot for cooking Arabic coffee

container used to cook food in ovens or direct fire

Small, low, open vessels used to hold salt at the table

Onggi () is earthenware extensively used as tableware and storage containers in Korea. The term includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100 °C. Onggi have been used continuously from prehistoric Korean states to the modern day; however, they primarily see use as traditional storage and ornaments today.

earthenware vessel of Provence

large plate used at full-course dinners

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.

A ttukbaegi () is a type of oji-gureut, which is an onggi coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine. As a ttukbaegi retains heat and does not cool off as soon as removed from the stove, stews and soups in ttukbaegi usually arrive at the table at a bubbling boil.

thumb|A platter of discada A discada (also known as a cowboy wok or a plow disc cooker, Spanish: ) is a large disc cookware found in Mexican and Southwestern US cooking It is also the name for a mixed meat dish made with this cooking utensil.