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French porcelain vs bone china - can't decide!

sunrider | Jan 20, 201105:22 PM

OK, I can't decide - I'm struggling to choose between Wedgwood and Pillivuyt for a (large) set of fine, plain white dinnerware. So, I'm putting the question out there for you guys.

From my perspective, the advantages and disadvantages of each are:

Wedgwood/bone china:

- Whiter
- Thinner and finer, looks classier

- Fewer serving pieces available (e.g. dip bowls, cake stands, multiple-well serving dishes, Asian rice/noodle bowls, oyster plates)
- No matching oven-safe bakeware pieces (unless someone can think of a set which matches the whiteness of Wedgwood White bone china)


- Many more serving pieces available
- Oven-safe, with bakeware to match (e.g. casseroles, lasagne dishes)

- Bulkier, not as fine-looking (although they are still used in high-end restaurants)
- Off-white (unless there is a whiter variety of porcelain available)

Essentially, I love the fine construction and milky whiteness of bone china, but also like the variety of serving pieces available for the porcelain.

Which would you choose, and why? Or is there an alternative which I'm missing?

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