Dinnerware
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Our dinnerware is extremely versatile, both functionally and aesthetically, and can move seamlessly from rustic to urban environments. In addition to tableware, we produce many items appropriate for hotel in-room amenities and accessorizing.
A few notable restaurants, hotels and retailers that use Heathware:
- New York Royalton Hotel, New York, NY – 3 months
- Chez Panisse, Berkeley, CA – 27 years
- Four Seasons Resorts, Worldwide -10 years
- Slanted Door, San Francisco, CA – 4 years
- Auberge du Soleil, Rutherford, CA – 12 years
- Okada Restaurant/ Wynn Hotel, Las Vegas, NV – 1 year
- Kokkari, San Francisco, CA – 7 years
- Hog Island Oyster Bar, San Francisco, CA – 1 year
- Aziza, San Francisco, CA – 2 years
- Barneys NY, New York, Chicago, Los Angeles – 3 years
- Moss, New York, NY – 6 years
For more information and pricing please contact:
Sarah Glicken, Director of Marketing/New Business
p 415.332.3732 x19
f 415.332.3204
sarah@heathceramics.com
HEATH DINNERWARE FAQ
Can I warm food in/on my Heathware? Heathware is oven-safe and microwaveable up to 400 degrees.
Is Heathware right for my restaurant?
We pride ourselves on working with many different types of restaurants—from very high-energy 1000 cover-a-day restaurants to slower-paced fine dining establishments. Some of our restaurant and hotel customers have been with us for over 10, 15, even 20 years, including Chez Panisse, Four Season resorts, and Auberge du Soleil. Our customers unanimously agree that Heathware is a perfect choice when taking into consideration both design and durability.
Are all Heath dinnerware products foodsafe?
Yes. Heath glazes meet all FDA requirements for food safety. All Heathware is fired at 2200 degrees and is vitrified. Vitrification is the process by which ceramic is made into a non-porous, glass-like substance through heat fusion. Vitrification is necessary for dinnerware to be considered safe for food consumption.
What causes metal markings to appear on dinnerware?
Stainless steel and some other metals, including aluminum, can mark dinnerware. This is because the surface of the ceramic dinnerware is actually harder than these metals. This is not damage to the glaze and can be removed. If all of the metal used in your establishment is the proper grade of stainless steel (301 or 304 stainless for flatware, 302 for shelving, 410 for solid knives), you can minimize this. Vinegar or “Bar Keeper’s Friend” will remove virtually all metal markings from Heathware without damaging the surface. Because of the vitreous nature of Heathware, no staining should occur even on exposed clay surfaces.
How can I minimize damage to my Heathware?
Heathware is very durable, however breakage, metal marking and glaze abrasion can occur during use. To maximize the life of Heathware it is important to consider the rotation of in-use items, the bussing system for dirty dishes, storage, and the grade of stainless steel flatware used. We always recommend a bussing system for dishes that does NOT involve bus tubs.
For additional information, please review our Quality + Care section.