Ceramic escargot baking plate,for appetizers, grilled snails, scallops, 9.33-inch(2 pieces) tableware with handle, oven safe, suitable for homes, restaurants, hotels and foodies, Brown

My goal was to make havarti shrimp like my husband and I had at a restaurant. These worked perfect! Great quality, sleek look & easy to clean!

Perfect escargot dishes. Very good quality at a reasonable price point. I have used them 4 times already and they are perfect. Highly recommended.

These dishes are great. The cups are a little small, but you can fit a good size snail in each. The handles are very helpful. We will use many times, good product!

I ordered these for my son for his birthday. He loves eating weird things, so I thought he might enjoy trying escargot. I got him an escargot gift package with a can of snails, some sherry vinegar, black garlic and these pans. It was a unique gift and he loved it!These pans look a bit red in the photo, but they are brown. It's a very pretty color. They are adorably small, which is perfect for a single serving.They came packaged well with no defects.

These can hold 2 small/Med or 1 large snails perfectly. Will try with mushroom caps next time. I did put the Escargot plates on a flat baking pan while in the oven incase of spill over with the garlic butter. The plates were easy to take out of the oven by their little handles. They were surprisingly easy to clean.

Sadly one was broken but I’m excited to try the other one. They are well made and are a better quality than expected. Just sad one was broken in shipping. The package was well protected, it must of happened from the shipping company

My recipe called for 15 minutes at 450 degrees. I pre-heated the dishes. I then added the butter/shallot/garlic/parsley mix & returned the dish to the oven until the butter had melted. I then added the escargot for 15 minutes in the oven.Fool-proof recipe. The dishes looked a mess. Decided to test the dish washer and the dishes looked new again. Very pleased with that.

Used for tiny cherry pies. and snails. separately of course.A light coat of Egg Yoke holds a thin pie crust in place while letting the top pop up, while cooking.