The wide, shallow shape was made for crisp edges and caramelized tops—crème brûlée, baked dips, fruit tarts—but you'll likely find yourself using it just as often for toppings, sauces, or a handful of cherry tomatoes. One shape with more uses than you expect. — The wide shape coaxes out golden edges — Low walls make serving and scooping easy — Goes easily from oven to table (just let it cool!)