Keeping Your Plates Warm
A cold ceramic plate acts as a heat sink, immediately drawing warmth out of a sauce or protein. By managing the temperature of your dinnerware, you retain the intended texture and heat of your cooking.
Mind the material
Ensure your plates are oven-safe. Avoid warming fine china with gold rims or painted accents, as prolonged heat can cause these to crack or fade.
- Oven
- Large baking sheet
- Heat-resistant kitchen towels
Gentle Thermal Equilibration
The goal is to reach a temperature that is warm to the touch, not scorching. You want the plate to mirror the heat of the food, not surpass it.
The method.
Set the oven
Turn your oven to its lowest possible setting, usually between 150°F and 175°F. If your oven has a 'warm' or 'proof' setting, use that.
Stack the plates
Stack your plates in the center of a baking sheet. Do not stack more than four or five at a time to ensure the heat circulates between them.
Warm through
Slide the sheet onto the middle rack. Leave them for 10 to 15 minutes. They are ready when they feel comfortable to hold with a bare hand.
Transport safely
Remove the stack using a thick kitchen towel or oven mitt. If the plates are too hot to handle, let them sit for one minute on the counter before plating.
When it doesn't go to plan.
If you lack oven space, a large bowl filled with hot tap water can warm a single plate quickly before you dry it and serve.
Place a folded clean cloth towel between nested plates to prevent them from sliding or clinking.
Never microwave dry plates to warm them; it causes uneven hot spots that can burn your hands or crack the glaze.
The ones that keep coming up.
Can I leave plates in the oven for too long?
Yes. If they stay in for more than 30 minutes, they can become dangerously hot or cause the ceramic to become brittle.
Does this work for cold dishes?
No. For chilled salads or desserts, place your plates in the refrigerator for 20 minutes before serving to keep the greens crisp and prevent melting.
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