A little silly incremental improvement - for the last year and a half, my primary eating plate (probably 90% of my food intake) has been a sea to summit plastic plate/bowl. I've had it for maybe a decade, but the bottom warped up a little bit, probably in the microwave, a long time ago, so it wasn't used much until I started just cooking my own steaks all the time and wanting all the drippings.

But I'm trying to move away from plastics in at least some ways, and I know the bottom of that plate has seen better days after heavy use with a steak knife. So, picked up a ceramic plate and bowl at Walmart. Curious to see how I like using a serrated steak knife on ceramic.  This was a flat glaze, but I don't doubt it is coated with some bullshit - still, hopefully a step up from plastic.  I may also try a glossier glaze.  I might try a wood option, but I'm concerned about what my knife would do to it over time.  The idea of just a cutting board doesn't appeal to me, because I do often have several ounces of fats/juices that I want to enjoy with my steak.

Any thoughts as to the best all around eating vessel for enjoying my daily steaks? #asknostr 

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 Meh. Anything but plastic is fine. I have a set of enamel steel plates. I love them. Light, can't break them, the enamel holds up really well too steak knives, easy to clean, etc.  

 I love enameled metalware 🥹 so portable and somehow nostalgic despite not growing up with any. 

But they do lose heat quickly. Nice thick stoneware can keep your meal nice and hot! 

 That's really the only downside, but... That's really only bad with bowls of soup, which I don't eat right now. 😅  

 I am a hot food maxi and think heat-retention in a steak plate is also very important 👍 

 Most of my steaks don't get cold before they get in my belly... 😅  

 stek 

 Your glazed ceramic plate probably isn’t coated with anything weird, but since it’s a matte glaze, it’s also not the best for food surfaces. 

Mattes look matte usually because they are rough surfaces on a micro scale. They can be more difficult than gloss glazes to get thoroughly clean of food particles, and can hold on to odors and stains. I used to use a matte tea mug long ago that taught me this lesson… I had chai in it a few times and then the spice smell never washed out. 

I always glaze my pieces with a shiny glossy glaze on food contact surfaces. Let me know if you’d like me to make you something for your steaks sometime! 

 I might be up for that. Been a long time since I've bought artisan ceramics. Will give me something to think about anyway! 

 I don't own plates
I have 2 bamboo cutting boards
I have 3 ceramic bowls