"Ceramic" covers anything made from fired clay. In practice, three types matter when you buy dinnerware: earthenware, stoneware and porcelain. They differ in how hot they are fired, which changes how strong and how thick they are.
Earthenware
Fired at the lowest temperature. It is often thicker, with a rustic feel and rich glazes, but it is the most likely to chip. Best for serving and occasional use.
Stoneware
Fired hotter, so it is denser and stronger. It feels substantial in the hand and suits everyday plates and bowls. Much Japanese tableware is stoneware, with glazes that vary from piece to piece.
Porcelain
Fired hottest. It can be thin and light yet strong, with a smooth finish. It is the most chip-resistant of the three and works for formal and everyday use.
Which for everyday?
- For a hard-wearing daily set, choose stoneware or porcelain.
- For character and colour, stoneware with a reactive glaze.
- Keep earthenware for serving pieces and special meals.
Care
Check each product's care notes. In general, hand-glazed pieces last longer if hand washed, and no ceramic likes going straight from the fridge into a hot oven.
Read our Made in Japan dinnerware guide, or browse dinnerware.
