Wedgwood China Recs, Please
I must admit I love dishes. If I had the storage space, I'd have numerous sets. Right now, I have 5 sets that I have collected or am working on. Yet, I'd like another. I'd love to own a set of white bone china. I think a Wedgwood pattern would be classic and elegant. Does anyone have a suggestion for a pattern that I could count on to not be discontinued. I would be collecting it slowly so don't want to risk it not being available 10 years down the road. Currently, I'm a SAHM with 2 under age 3 so I don't get out to shop for china ummmm ever right now ; ) I would like to be able to go into a china department with some knowledge of the patterns without spending too much time, so any help or suggestions would be appreciated. Thank you! By the way, I'm new here. I've lurked a few days and love all the talk about cooking, cookware, dishes, etc.!
I don't know what SAHM means, but Wedgwood White has been around for decades. If you are going to buy an English white pattern and want to compliment it with other patterns then look for other English patterns.Most of the English china is produced in the same area in England, often known as "The Potteries". They use the same clay and similar formulations so though the shape may change a bit from producer to producer the colour of he china body will be similar.
Oh, you can do a lot of shopping on line. ReplacementsUnliited will do you no favors on prices but if you do get a chance "out" you might want a chance to look for some mix and match opportunities. Please note that not everything labeled Wedgwood is "bone china" they make a number of lines.
Here's another vote for Wedgwood White. It will never go out of style, and can be dressed up or down.
The only caveat to Wedgwood White I have found is that the white is very white...such that if you intend to mix and match with your other sets, you will find that the Wedgwood White will make any other white dishes, particularly porcelain, look muddy, or bluish/grayish. Candy offered some great advice in my recent thread about what to look for in trying to mix and match with WW.
I have used Wedgewood's Queen Shape Plain as my everyday dishes for about 20 years. It is a creamy white, not a bright white. They are amazingly strong. Only 2 small chips after twenty years and 4 kids.
I bought a set of Wedgwood Countryware from Homeclick.com. They do free shipping on orders over a certain amount (no problem to reach if you're buying dishes). Be patient and wait for additional special discounts they're running (I got 8 percent extra off--but I should have waited, as I saw 10 percent additional off not long after that). Ross & Simons has had good prices on dishes in the past. Do a cost comparison.
I finally settled on the Countryware pattern (which looks like big cabbage leaves), but I like many of the Wedgwood whites. I believe Countryware has been discontinued, but the pieces are still widely available. Strawberry and Vine is another favorite, as is Nantucket Basket.
My last caveat is to check that the dishes are made in England. I don't know about Wedgwood, but many of the best names--like Spode, Royal Doulton, and Portmeirion--are producing stuff in Asia. And you'll find tricky markings like "Designed in England" in big lettering, "Made in Not-England" smaller, below. Know what you're buying. For me, if it's not made in England, it's not Wedgwood.
re: Angela Roberta
I had the pure, dumb bad luck to settle on a wedgwood pattern--bought 8 place settings plus servers, direct from England in the early '80's, cheaply---that was discontinued within a decade ("Chinese Flowers") so I'm having to painfully and expensively replace the pieces that have gotten broken over the past 25 years, online via Ebay. HOWEVER, that said, I've never tired of my choice, it's stunning, the white is PURE white (compared to, say, the Lenox sample I bought at the same time, which turned out to be our runner-up) and when you don't have a drunken brother-in-law offering to wash up the dishes on Christmas Eve (long, sad story...and one I've never told anyone who knows us ;-), it's very, very durable, too.
So, Wedgwood something or other would be my pick, as well.
Hi, mom22. Clever name, btw. :-) It's nice to meet you.
I'm not an expert on white-only patterns, because I love color. I know, I know, food looks best on white, etc., and white IS timeless, but I love color. I have a small set of Wedgwood's Oberon, which was my way of compromising on the issue. It's simpler than my other patterns, with a definite border on the dinner plates, saucers, service pieces, but with a pure white ground, plus patterned cups and salad plates.
However, for white patterns, I agree with the others here re the Wedgwood White. Two other Wedgwood patterns you might look at are Edme White (be sure to specify the "White") or Queen's Plain. Both of those have been around for generations (the Queen's Plain for centuries, actually), so maybe they have as good chance as any pattern ever does to stay in production. However, you just never know, and I think everyone has to keep in mind that Wedgwood is going through the transition of the Waterford sale. The word right now is that Wedgwood will continue to produce the popular patterns and continue to produce its higher end lines in England, but since the sale is recent, I'm being cautious and searching the business news now and then for updates.
Here's a link for you on which you can see the Wedgwood White, the Edme White and the Queen's Plain, as well as other other patterns that are active.
There are links from there on which you can see retired patterns. What I've found about online sources is that they don't all always have very good notes about the patterns, so when I'm looking at something new to me, I always double-check the manufacturer's site to make the pattern is current and not retired.
Also, have you considered Limoges? I know many Limoges patterns tend to be more decorated, but both Haviland and Bernardaud offer all white patterns or patterns with simple metallic rims.
On this site you can see pics of Bernardaud's Louvre and Naxos patterns, plus Haviland's Provence Blanc:
The Naxos and Provence have a more streamlined, contemporary shape, while Louvre is more traditional.
I was all set on investing in some Wedgwood White after reading these boards, but finally got to see some Wedgwood pieces in person at the store and they all appeared creamy (as opposed to pure) white, almost yellowish.
I will be using these dishes primarily on a white marble table (Saarinen tulip style), and so am now thinking about going to plan B - which is either Alpico or Pillivuyt porcelain. But the porcelain has a slight bluish tinge to it (I have their serveware),.which I don't love, and seems clunkier than the Wedgwood/bone china.
Is the Wedgwood White whiter/less creamy than Wedgwood's other patterns? The store I visited did not have Wedgwood White, so I was only able to look at other Wedgwood patterns and also other makers' bone china, which were all equally creamy. The store actually had a set of bone china displayed on a white marble table similar to mine, and it looked super creamy against the white marble -- almost too creamy/yellowish. This set was no creamier than the Wedgwood or any other bone china on display -- which to Candy's point, all seemed to be the same shade of white (which to me looked creamy rather than pure white) except for the Lenox which was even creamier.
I was really set on getting bone china (more elegant, lighter, and more durable than porcelain), particularly the Wedgwood White, so my hope is that the Wedgwood White is somehow a less creamy white than the other Wedgwood patterns. I remember a CH posting that in some other thread (?). Otherwise I might need to go with porcelain.
Can someone who has or is familiar with Wedgwood let me know if the WW is 'whiter' and less creamy than Wedgwood's other patterns? Does anyone else find the standard Wedgwood to be a tad too creamy/yellowish? Has anyone used bone china on Saarinen white marble tables?
And finally, how does one match Wedgwood/bone china to serving and oven-to-tabletop pieces if one wants to keep a largely white look? Am I right that it's not great to mix white bone china with white porcelain (they seemed to clash to me, in terms of both color and bulk/style)? One huge advantage of porcelain is that the major makers like Aplico make a host of 'companion' pieces like serveware and baking pans that can go straight to the table. In contrast, I have found very little companion pieces for the bone china.
I'm sorry for the long post, and thanks in advance for your help!