I know that some makers of bowls say to recondition with mineral oil, but I don't want mineral oil used on items I put my food into, or on. I use mineral oil on my skin, but not in my food. I have a stack of wooden bowls, none of them newer than 30 years. Two I know for sure belonged to my grandmother, who would celebrate her 122 birthday next week if she were alive. I have never put anything but vegetable oils on them. They are not sticky nor gummy and I feel safe eating a salad out of them. Linda C

Corelle is like a lot of glassware, it picks up little scratches over time and becomes more fragile. We had a set and it was good for years and then we started losing pieces at the drop of a hat. This was a set about 20 years ago so not recent. We have had good results with porcelain/china. The dishes are relatively light (compared to Fiesta ware) and have been durable for many years. One set is Mikasa Ultima (I don't think they have that line any more) and another is Studio Nova. The downside of some of the lines like Studio Nova is that they change designs frequently so you need to buy what you are going to want when you see them - not count on expanding the set later. But they are relatively inexpensive for china. They make both stoneware and china patterns and it isn't easy to tell by looking at the plate which it is unless you turn it over to see the marking - the stoneware is much more fragile. I found some nice white china dinnerware sets at Sam's club and bought it to replace our old Passover dairy plates. Homer Laughlin, makers of Fiesta Ware, has some food service lines that I've been tempted by. I got a couple of sample plates of their Indigo and Pesto lines a while ago and might be tempted by them if I ever need to replace. Here is a link that might be useful: Fiesta Indigo

Like lpink, I have lots of serving dishes that belonged to my Grandmother or Great-Grandmother, mostly the cut glass and pressed glass serving dishes from the 50s or before. I do have sets of Pyrex and a cabinet full of old Fire King and Pyrex glass casseroles that are used regularly, going from the oven to the table to the refrigerator:, but my serving dishes tend to be the old Wexford serving pieces, platters and bowls like these: And individual dessert dishes, although I suppose they could be used for other things, like maybe cold soups. They are mostly used for dessert mousse, puddings and custards and individual fruit salads. Grandma liked the Wexford pattern and so I have platters and bowls, glasses of all sizes, and those individual footed pieces, as well as a large pitcher, cream and sugar servers, a jam jar, a cake plate, etc. I also have some green pressed glass bowls, I have a nesting set of four, as well as some clear Fire King: There is a lovely stoneware light blue serving bowl and matching small platter from san, handmade by one of her friends. Plus, of course, the serving dishes that go with my Fiesta Ware and various holiday themed platters, like this one for Thanksgiving. Of course, none of these things get daily use, they are mostly for family dinners and holidays, which just aren't happening right now. I keep them and use them because they were family items that I remember holding fruit salad or turkey at Thanksgiving, or the rare homemade pudding, which was a real treat when I was a child. Grandma was widowed at a young age with 3 small children, so she worked doing laundry and cooking and cleaning for others. She sold just about everything she had, trying to make ends meet. She lived with us my entire childhood, so when she no longer had to worry about hungry mouths or a roof over her head, she spent her little bit of pension and Social Security on "nice things", and they made her happy. I remember her sitting with a cookbook and a cup of tea, listening to opera on the record player or the Galloping Gourmet on TV, dreaming up things that she could serve in those "fancy" dishes. The Wexford pitcher and drinking glasses were ever present in the summer, used for iced tea and the occasional pitcher of red Koolaid. Using them makes me think of her and smile, so I keep using them, mindful of the much easier life that I am blessed with. Annie

I also enjoy multi course meals. But never expect it. I have friends that like to entertain that do not cook. So they compensate by getting a half dozen Costco appetizers. One close friend will set up an oyster bar or a lobster or shrimp boil as long as some of us agree to shuck and help plan. (I have my grandmother large crab pot she borrows). Just inherrited another. Similarly, i'll do multi course platings for 4-6, but adjust if the guest list increases. I'm never a slave to the kitchen. I enjoy it and like to spoil my friends and family. Something new i've tried, a new ingredient....not ever chips and dips. Though that is fine if i'm a guest. Most have that at home often like humus, salsa, guacamole .... Pasta, grains, beans, dumplings....starches/carbs, are most always a small second course or a side with the 'main' after small plates and salads. Obviously some exceptions. Back to the question in Lars original post...in my home it would be a small portion second course of three. Never a main plated meal. I've never make manicotti/cannelloni/quesadilla type dishes because we would pig out the whole pan and feel gross. Because it is so good. Even ravioli, homemade and thin with better ingredients like lobster, not thick and full of fillers, is a second of three courses. Three small ones. Our meals with guests are 3-4 hours and casual. The food is background to the most important social engagement friendship and now a missed connection due to covid. Salads/greens after pasta?, no way in my crowd. Multiple salads are first and fresh. I'm planning a menu right now for 6. I plan for local and seasonal. With 4 distiinct seasons in the NorthEast, the menu changes due to fresh availability. If it moves to 8+ guests, i will serve prepped ahead salads/apps pre-dinner out on the kitchen deck. A help yourself dealio. I have so many photo files to look back on. This is a bit funny and precious. (i look back For ideas)....July 19th 2018, etc....i must have had a VIP chef friend guest, lol. A watermelon ring, lol. I was teased for days about the preciousness of this one like the edible flowers in ice cubes years ago.... I did serve this early but what's so wrong as a post meal dessert? Fresh and fruity....times are changing as fresh fruits are more common as an ending to a meal.