• Small black dish with two side handles, photographed alone on a pale ground.
  • White linen table setting, a lidded black dish of potatoes beside a plated course.
  • A cook lifting a large black casserole of stew by both of its side handles.
  • Dark restaurant table with wine glasses, a gray bowl and a small white dish.
  • Overhead flat lay of the range in black and white, several pieces holding fruit.
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Revol

Revol Porcelain Ramekin Set of 6 at 2.7 oz

Revol Porcelain Ramekin Set of 6 at 2.7 oz

$63.95 USD
$63.95 USD
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Product Type: Bakeware

Two and seven tenths of an ounce is smaller than most people picture. This is a condiment and amuse measure rather than a dessert one, which is exactly why six of them arrive together instead of one.

  • Six in the case Enough to plate the same small thing for every seat at a table.
  • A condiment portion Aioli, olives, a single scoop of something rich, not a full creme brulee.
  • Straight from the oven Porcelain rated for the oven, so a baked filling arrives in what it cooked in.

What 2.7 Ounces Actually Holds

A standard dessert ramekin runs six to eight ounces. This one is a third of that, which changes what it is for entirely. It is the vessel for the thing beside the plate rather than the thing on it: a sauce, a pickle, a portion of butter, a spoonful of something you want kept apart from everything else. Bake a custard in it and you get two mouthfuls, which is either exactly the right petit four or a letdown depending on what you expected.

Six Is What Makes It Work

One tiny dish is an odd object. Six identical ones are a way of serving, and small vessels are the case where matching matters most, because they sit in a row where the eye compares them directly. Six also survives breakage and the dishwasher cycle: with a set this size you are never short one when five people are seated and something is already in the oven.

Dark Outside, White Within

The exterior carries the texture and color of seasoned iron while the inside stays smooth glazed porcelain. That combination is practical rather than only visual. A dark exterior hides the marks that oven heat leaves on the outside of any dish over years, and a pale interior lets you see the color of what you are serving, which a dark well would swallow.

Baking, Serving and Washing

Will they take a broiler? Porcelain handles oven heat, and a broiler is the harshest version of it because the heat is one-sided and fierce. Keep the dish a few inches below the element rather than directly against it.

Do they stack for storage? Small ramekins nest rather than stack, sitting partway inside each other. Six of them take about the space of a coffee mug on a shelf, which is the practical advantage of the size.

How hot do the sides get? Hot enough to need a cloth after an oven. Porcelain holds heat well, which is why food stays warm in it, and the same property means the outside is not something to grab bare-handed.

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