Why this ramekin earns its place
This ramekin is built for the table, not the pass. At 350 ml it sits between a dip pot and a serving dish—large enough to portion a full round of sauce, small enough to move from hand to hand without crowding a plate.
Black powder-coated stainless steel reads formal on the table and stands up to the grip of service. The vessel is handwashed only, which matters: it means no thermal shock, no chipping, no sitting idle waiting for a passthrough cycle. For restaurants that run tight saucing protocols—separate condiments in individual ramekins rather than shared boats—this size moves fast through evening service.
The 10 cm diameter is a professional table standard. It stacks tight for storage and stays stable under the weight of a proper portion.
