Wide shallow bowls instead of plates

[Jenise]

Anyone into these? I just bought these gorgeous black ones and am really excited about using them. They're shallow enough to use a knife and fork in but also deep enough pastas and foods that tend to spread on a flat plate. Too, I am increasingly attracted to brothier sauces which need containment.

https://www.wayfair.com/kitchen-tableto ... 35621.html

Don’t talk to my wife about that one!! I love the shallow bowls and want to use them almost all the time .... she still leans towards plates and says “there is something weird about you and your bowl fascination”..... it will only get worse for you Jenise!

I'm tempted!

[Jenise]

Don’t talk to my wife about that one!! I love the shallow bowls and want to use them almost all the time .... she still leans towards plates and says “there is something weird about you and your bowl fascination”..... it will only get worse for you Jenise!

I need white ones, too.

I have some. I use them for pasta, stew, and soup where soup is the main course because it's a soup for supper night..

I love my wide, shallow bowls although more shallow than what you show. Always for salads. Always for pasta. Often for soup depending on heartiness. Drawback is that they cool quickly so always warmed before hot foods. Brothier soups that have garlic toast at their bottom or a soup that is the main course call for a deeper earthenware bowl and I have ones that retain the heat.
I often get away with using a dinner plate as charger for the bowl so that when the bowl takes leave the plate is ready for the next course.

[Robin Garr]

We use shallow pasta bowls - nothing as fancy as that – for meals a good bit of the time. Really the call between bowls or plates depends on the texture of the dish.

[Jenise]

Christina, there are so many variations. Some are wide and flat essentially, and some like these tilt the ingredients to the center of the bowl. As John F indicates, I'm likely doomed. Today I used these the first time at lunch, ladling in some of that Moroccan soup I made from the recipe Bill posted and used as a sauce base for a seared and steamed cauliflower steak topped with a bright celery leaf salad.

Can you line them with, say, taco dough and bake them off?

[Jenise]

Can you line them with, say, taco dough and bake them off?

No, but YOU can!

I'm 'bowl'ed over!

I don't have any big wide bowls - I prefer the ones that are big and wide but have a smaller food receptacle in the centre. The big shallow ones allow food to cool too quickly.

[Jenise]

Shape's important, Bill. I love those 'hat bowls' you speak of but have never managed to locate any for home use. They also make food delivery to the dining table, without risk of spilling, easy for those whose dining rooms are in a separate zip code than their kitchen (nudge nudge) but quantity wise they're not so good for pasta dishes. These bowls I just bought are wonderful. The sloping sides help contain sauces and heat. But I still need white ones.

I looked for a long time for those bowls as I had never seen them except in restaurants. They allow you to serve a bijou amount in a large bowl, it keeps warm and they actually hold the same amount of food as my Italian pasta bowls do, though they sure don't look like they will. Finally found them at a very modest price at Gourmet Warehouse. Searched a long time, though. Several restaurants use them but when I asked they were available only via the wholesale outlets to restaurants.

Several restaurants use them but when I asked they were available only via the wholesale outlets to restaurants.

Plenty of restaurants closed in the past year; they sold off their stuff.

[Jenise]

Jeff, so true. I keep meaning to look around in Seattle for some of those hat bowls. Good used-restaurant supply houses down there.

And the 'hat' brim gives you a handy place to balance your bread!

No need to apologize, I totally get needing a white set.