Small Ramekin

The ramekin to keep close while you cook. Fill it with chopped herbs, measured spices or flaky salt during prep, then send it to the table with butter, aioli or a little something pickled. Its 4 oz size is also just right for an individual soufflé when you’re feeling ambitious.

— 4 oz size for mise en place, sauces and condiments
— Sized for individual cobblers, and other small baked dishes
— Stacks neatly with other Short Ramekins and nests inside the Medium Ramekin when not in use

— 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: 3.6” dia x 2” H
— Volume: 5 oz
— Weight: .4 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, do not place hot bakeware on a markedly cold surface or in standing water, and please ensure it has cooled some before washing in the sink. The primary concern with any ceramic bakeware is rapid changes in temperature.
— 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).