Why this ramekin earns its place
A 100 ml ramekin sits between a sauce cup and a small bowl. At 46 mm diameter, it fits comfortably on a plate rim or sits as its own piece when serving dips, chutneys, or a small portion of sauce. Stainless steel brings durability that ceramic can't match—it survives the clatter of plating, dishwasher cycles, and storage without chipping or developing fine cracks.
The hammered finish does two jobs. First, it catches light, giving the piece visual weight and a craft feel that reads as thoughtful plating. Second, it hides minor surface marks, so the piece looks newer longer through service. A single ramekin works for butter, relish, or a tasting spoon; buy sets of four or six if you want every plate to have its own.
Stainless steel keeps temperature longer than melamine or ceramic, which matters when a ramekin holds something that needs staying warm or cold: a beurre blanc, a chilled sauce, or a quenelle of sorbet. Passthrough washing is fast, and the material won't degrade through repeated cycles.
