Originally Posted by RobsanX
I like that style because of the handle. I'm looking for plates that can go right from the broiler to the table, one for each place setting...
I like having that option too. For instance, I use little single serving porcelain tart dished for gratins. I place the gratin right on the dinnerplate along with the rest of the course. It's alot easier than cooking a big casserole and the presentation is nice.