These are the stoneware pieces I reach for over and over again when we're hosting. The rectangular bakers are perfect for casseroles, roasted vegetables, mashed potatoes, corn on the cob, baked pastas, and so many holiday side dishes. They're the workhorses I use most. The Dutch ovens are some of the most versatile pieces I own. They're wonderful for soups, stews, chili, pot roast, braised meats, boiling pasta, and even baking artisan bread. Because they retain heat so well, they're also great for serving directly at the table and keeping food warm throughout the meal. The smaller bakers are ideal for dips, baked brie, hot appetizers, cobblers, or smaller side dishes when you're hosting a smaller crowd. One of my favorite hosting systems is transferring food into stoneware after cooking, then placing it in my warming drawer or on my oven's warm setting. Stoneware holds heat beautifully, so food stays warm longer even after it's moved to the buffet. It gives me a little more flexibility and takes so much of the stress out of trying to time every dish perfectly. These are the exact pieces I use in our home year after year. 🤍 LTKHome LTKfoodie