These stoneware cereal bowls will accommodate whichever flakes, puffs or loops you prefer first thing in the morning. Its five-inch depth allows cereal to sit proportionally in the milk. The bowl was created from natural stoneware clay from mines in Kentucky and Indiana that are formed by potter’s wheel then glazed. The vessels are then fired at 2,264?F (1,239.4?C), a process that chemically transforms the clay into a vitreous, non-porous, scratch resistant surface safe for use in the freezer, oven, microwave and dishwasher.
Stoneware can be safely used in the oven, microwave, dishwasher, refrigerator and freezer. In addition to serving hot or cold cereal, the bowl can also be used for soups or storing leftovers in the freezer. Sudden changes in temperature will cause volatile expansion and shrinking that leads to cracking, so it’s best to warm frozen stoneware slowly in the oven. Do not put a frozen dish directly in a hot oven, and, conversely, do not place hot stoneware immediately in the freezer. Leave hot stoneware to cool before storing in the refrigerator or freezer. With the carefully applied glaze, stoneware is easy to wipe clean. You may even use a permanent marker to write your name on the bottom of stoneware that you take to a potluck or to label leftovers. The markings wash off with rubbing alcohol. Stoneware is naturally resilient to scratches and fading. Superficial marks from silverware can be cleaned with silver polish or cooktop cleaner.
This stoneware company’s roots reach all the way back to 1815, amidst the early American expansion to the west after the Louisiana Purchase and the War of 1812. An enterprising young man by the name of Jacob Lewis established a pottery company that created 30-gallon stoneware barrels to carry and store precious cargo and foodstuffs such as sugar, flour and whiskey. He also created stoneware plates, bowls, butter churns and other daily dishware that were a cheaper alternative to the pewter that was popular at the time. Throughout the years, the company has continued to innovate new models and products for the modern cook, but it continues to hand-make stoneware in the same tradition that Jacob Lewis began the company with back in the 1800s. Natural stoneware clay up to 250 million years old is harvested from deposits in Kentucky and Indiana. Once the clay is brought in from the mines to the studio in Louisville, Kentucky, 20 artisans work each piece, starting with 1,100 pounds of dry clay that is mixed for nearly 18 hours with 200 gallons of water. The blunging tank churns the batches of clay to break up the material before being filtered with a fine sieve, removing impurities like twigs and rocks. A filter press makes clay cakes by removing excess water and any remaining particles. Water is added to the cakes, in different amounts, to make two different consistencies of clay: a thick, potter’s clay for use on a jigger wheel, and a thinner liquid slip clay for use in ceramic molds. After being formed, each piece dries for about 15 hours before being hand smoothed, sanded, glazed and heated in the kiln for at least 27 hours. A final sanding and inspection completes the process.
Made with clay harvested from natural deposits in Kentucky and Indiana. Safe for use in microwave, oven, dishwasher and freezer. Crafted in Kentucky, since 1815. Part of our exclusive Kentucky Stoneware collection. (more info)
6 inch diameter x 5 inches deep
(15 cm x 12.7 cm)
Natural stoneware clay
Glazes (lead and arsenic free)
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