Somebody please tell me, what’s the big attraction of overpriced Basalt plates…“made to look and feel like slate?”
Oh, and about being crafted from “100% culinary-grade porcelain”…whose “nonporous properties will not absorb fats or bacteria”? I’ve never caught e-coli from run-of-the-mill porcelian plates and servers. Here’s a tip to prevent it: soap and hot water.