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> I recommend owning as few as possible and just cleaning them as soon as you finish eating. Or maybe a minimal, rugged, and easy-to-clean set for daily use, p
by Turing_Machine 5y ago
> I recommend owning as few as possible and just cleaning them as soon as you finish eating.
Or maybe a minimal, rugged, and easy-to-clean set for daily use, plus a somewhat larger "good" set that's reserved for company.
- Jugurtha 5y ago>Or maybe a minimal, rugged, and easy-to-clean set for daily use, plus a somewhat larger "good" set that's reserved for company. The keywords are "restaurant dinnerware". Plates and other utensils that hotels and restaurants use break less easily. They need them to withstand industrial dishwashers or to survive rough handling. For cooking, it's "cookware".