Just wondering how to match oven-to-table bakeware with white, bone-china tableware. I'm specifically referring to things like casseroles, lasagne dishes, gratin dishes and pie dishes, where you would often serve the meal directly from the bakeware rather than transferring it to a serving dish.
Do you go all-white, or colours? If all-white, which ones? Le Creuset enamelled cast-iron (although their all-white range is limited), or a ceramic material? Most bone china serving dishes aren't oven-safe; Pillivuyt porcelain appears greyish next to the bone china. Maybe the Royal Doulton Gordon Ramsay bakeware collection? I'm not sure about their quality as cooking vessels, though. What about the Denby enamelled cast-iron collection? Again, I'm unsure about their quality and longevity.
If colours, how would you match them?
Any suggestions would be very helpful!
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