Low Ramekin

The wide, shallow shape was made for crisp edges and caramelized tops—crème brûlée, baked dips, fruit tarts—but you'll likely find yourself using it just as often for toppings, sauces, or a handful of cherry tomatoes. One shape with more uses than you expect.

— The wide shape coaxes out golden edges
— Low walls make serving and scooping easy
— Goes easily from oven to table (just let it cool!)

— Available as a Single or Multicolor 4-Pack
— Earthen: Amaro, Panna Cotta, Morel, Eggshell
— Riverbank: Heron, Black Mountain, Morel, Eggshell
— Understory: Longleaf, Panna Cotta, Morel, Black Mountain
— Dimensions: 5.9” dia x 1.6” H
— Volume: 16 oz
— Weight: .8 lb
— Material: Lead Free Stoneware
— Our pottery is made by humans and reduction-fired in Asheville, North Carolina.

— Our bakeware is dishwasher and microwave safe and is oven safe up to 450 degrees.
— Always avoid open flames and stovetop use and be sure the bakeware is at least 2.5 inches away from any heat source in your oven.
— After removing from the oven, we encourage using a towel or tivet to avoid direct contact with cold surfaces.
— Avoid placing hot pots in standing water, and please ensure they have cooled some before washing. Your bakeware will thank you.
— Over time, your pots might accumulate mild cutlery marks. This is natural and part of the patina your pot will develop with time and use. These can be gently buffed away with warm water and scouring powder such as Bar Keeper's Friend. More information.

At East Fork, we make reduction-fired stoneware, a technique that’s been used by potters for centuries, from Appalachia to Japan. It’s not the easiest way to fire pottery, but it gives us the results we’re after: depth, variation and a finish that feels honest and alive.

We blend our clay body in-house, using materials primarily sourced from the American Southeast. It’s rich in iron, which, during firing, reacts in a way that gives our pots their signature speckled look.

Our glazes are developed in-house, using recipes our materials team has honed over years of testing. It’s part science, part art, experimenting until something finally clicks and we all go: yep, that’s the one.

We use a few different methods to shape our clay into plates, bowls, mugs and more. Once the forms are made, each piece is hand-trimmed or finished with a sponge machine to smooth the edges before its first firing.

Once the pots are fully dry, they go through their first bisque firing. The next day, they’re glazed, fired again, checked for quality and packed up to head to their new home. A lot of hands touch each pot before it get to you.

Short, deep, and wide––our new trio of ramekins are made for mise en place, aperitivo hour, and desserts for one (or two).