The material your food touches is part of the meal. VITRO exists because we think that deserves the same thought as the food itself.
Over the last decade, many of us have become careful eaters. We look for fewer additives and better oils. We ask where the grain was grown and how the vegetables were raised.
Then we serve that food on whatever plate is nearest.
The last ingredient
Every meal ends on a surface: a plate, a bowl, a cup. That surface touches hot dal, acidic chutney, morning chai. It is washed hundreds of times. It sits in contact with food for longer than most of us realise.
What it is made of matters. So do how hot it was fired, what its glaze contains, and how it ages.
Porcelain for people who believe what touches food deserves the same consideration as the food itself.
What that means in practice
- A body that doesn’t absorb. VITRO is fired at approximately 1,250°C until it vitrifies. Here’s why that matters.
- A glaze you can ask about. Our glazes are made to meet international food-contact requirements for lead and cadmium release. Here’s what to ask.
- A piece that lasts. Made to resist chipping, scratching and thermal shock, so it stays on the table for years.
Fired for Life
We start with hotels, restaurants and gifting because they feed the most people. The belief is the same whether the table seats two or two hundred.
