Bakeware

Ramekins, baking dishes and cocottes in porcelain and ceramic, rated by their makers to travel from the oven straight onto the table. Thermal shock is the limit that matters rather than the temperature: a hot dish meeting a cold worktop is what cracks ceramic, not the heat it was rated for. Porcelain also holds heat longer than metal does, so a dish that goes to the table is still serving hot well after the oven is off.