Michael Horowitz wrote:
>
> Assume a side dish is cooked some time earlier in the day in any old
> containor. Now it's time to reheat it in the oven and get it on the
> table. The white Corningware just doesn't fit in with Aunt Sissy's
> fine china. Clunky.
>
> I'm off to Bed Bath and Beyond to stroll the aisles, but is anyone
> using oven-to-table cookware that would fit with the nice china? -
> Mike



I use a lot of Swedish stainless platters and vegetable dishes
plus some Nambe and older Corning clear glass souffle and
casserole dishes.

gloria p