The plates on The Bear are Jono Pandolfi Coupe in Toasted and White, and you can buy them — bowls start at $16, plates at $27, from the potter's own "Shop The Bear" collection. The knives are largely Seisuke, who confirm supplying the production since Season 2. The pans are All-Clad D3 and Made In.
This is unusually easy to answer honestly, because almost everything in that kitchen is a real product from a real maker, and several of those makers have said so themselves. Below is what is confirmed, what it costs, and where the exact thing is either unbuyable or a bad idea.
The plates: Jono Pandolfi Coupe
Jono Pandolfi is a New Jersey ceramicist whose work is a fixture in American fine dining, and his studio runs an official Shop The Bear collection — meaning this is not a fan guess. The show uses the Coupe collection, mostly in the Toasted and White glazes.
| Piece | From |
|---|---|
| Coupe bowls | $16 |
| Coupe plates | $27 |
| Full place settings | varies by piece |
Why the prop team chose them, in short: Coupe is the shape working restaurants actually use — no rim, so plating reads clean on camera and food sits to the edge. Toasted is a warm, slightly speckled stoneware that photographs as used rather than styled. That is the whole visual language of the show's kitchen.
If you want the look at one plate rather than twelve, the bowl at $16 is the honest entry point. It is also the piece you will use most.
The other china: Royal Albert, secondhand
Alongside the Pandolfi, the production used vintage bone china — Royal Albert — for scenes outside the professional kitchen. This is period-correct for a Chicago family restaurant, and it is genuinely cheap secondhand: Royal Albert turns up constantly on eBay, at estate sales and through replacement services, usually for less than a new plate costs.
A note on how we know: the dinnerware, knife and cookware attributions here come from the show's own craft team — production designer Merje Veski, set decorator Eric Frankel and prop master Laura Roeper have all spoken publicly about the kitchen build, and The Set Set's report is the fullest account of it.
The knives
This is where the show's sourcing is best documented, because the knifemakers have said it out loud.
Seisuke state plainly on their own site that they have supplied many of the production's knives since Season 2 — you can see their The Bear collection. Japanese carbon and stainless gyutos, mostly.
Marc Weinstock made custom chef's knives and cleavers for the Chicago set and sells a limited run of them.
Roughly, knives in this world run $93 to $445. That is a wide range, and the range matters more than the exact model:
- Under $150 buys you a competent Japanese gyuto that will out-cut anything in a home kitchen.
- $300+ buys you a specific maker's steel and finish. It is a real difference, but it is a cook's difference, not a beginner's.
Which one, if you are buying one
A gyuto is the Japanese equivalent of a chef's knife and is the only shape most home cooks need. Two decisions matter and neither is the brand:
- Length. 210mm suits a normal kitchen; 240mm is what a professional line uses and is unwieldy on a small board. Buy for your counter, not for the screen.
- Steel. Stainless forgives everything. Carbon holds a keener edge and looks better as it patinas, and it will punish inattention.
What we would not do is buy a $400 carbon-steel knife because it appeared on television. Carbon steel rusts if you leave it wet, needs wiping between acidic ingredients, and wants a strop. It is a wonderful tool for someone who wants that relationship and an annoying one for everybody else. Stainless at half the price is the better first knife, and nothing on screen contradicts that.
The pans
All-Clad D3 and Made In, both of which are ordinary, widely sold cookware — All-Clad D3 being the tri-ply stainless line that has been the American restaurant-adjacent default for thirty years, Made In being the direct-to-consumer brand that sells to a lot of actual restaurants.
Prices run roughly $80 to $850 depending on whether you are buying one pan or a set.
The honest version: a single 10-inch tri-ply stainless skillet does ninety per cent of what you see on that show. Buy one, not the set.
Buying them from outside the US
Jono Pandolfi ships from New Jersey, and the practical warning is weight rather than price: stoneware is heavy, so international shipping can approach the cost of the plates. If you are ordering from the UK or Europe, work out the landed total before you commit to a set — and consider whether a comparable local stoneware studio gets you the same shape for less.
Living with them
Coupe stoneware is dishwasher-safe and chip-resistant enough for daily use, which is the point of restaurant ware. Two habits matter more than any care instruction: do not stack them wet, and do not slide them across each other, which is what actually marks a glaze over a year. A rimless plate also holds heat differently from a rimmed one — warm them before plating anything saucy and the food stays hot noticeably longer.
What you cannot buy
The kitchen itself. The production built a working kitchen — it genuinely cooks — and the layout, pass, and much of the millwork are set construction, not furniture. There is no product to buy.
The same goes for most of the signage and the wall texture. Those are made, not bought.
If you want the feeling, not the invoice
Fitting out a kitchen like this costs thousands, and almost nobody reading this is doing that. Three things carry most of the look:
- One warm stoneware shape, repeated. The reason that kitchen reads coherent is that the plates are all the same family. Six matching Coupe bowls at $16 does more than a mixed set of expensive things.
- A plain steel pan you actually use. Scuffed tri-ply is the aesthetic. New copper is not.
- Nothing decorative on the counter. The set is disciplined: tools, ingredients, nothing else. That part is free.
The whole visual argument of the show is that a serious kitchen looks used, not expensive. That is a rare case where the cheap version is closer to the real thing than the aspirational one.
FAQ
What plates are used in The Bear? Jono Pandolfi Coupe, mostly in the Toasted and White glazes. The potter sells an official Shop The Bear collection, with bowls from $16 and plates from $27.
Are the plates in The Bear real, or made for the show? Real, and in normal production. Jono Pandolfi supplies restaurants; the show uses the same stock line you can order.
What knives does the kitchen use? Largely Seisuke, who state on their own site that they have supplied the production since Season 2, plus custom chef's knives and cleavers by Marc Weinstock. Expect roughly $93–$445.
Is the cookware in The Bear a specific brand? All-Clad D3 and Made In. Both are ordinary retail cookware, roughly $80–$850 depending on whether you buy a piece or a set.
What is the cheapest way to get the look? Six matching Coupe bowls at $16 each and one tri-ply stainless skillet. Matching shapes and a used-looking pan carry more of the aesthetic than any single expensive object.
Can I buy the kitchen set itself? No. The kitchen is a functional build, not a product — the layout and millwork were constructed for the show.
Is the vintage china identifiable? It is Royal Albert bone china, used for scenes outside the professional kitchen. It is discontinued in places but easy and cheap to find secondhand.
Did the brands pay to appear? We found no evidence of a paid placement for the dinnerware, knives or cookware. Seisuke and Jono Pandolfi both describe supplying the production, and both now sell collections tied to the show — which is a commercial relationship formed after the fact, not a disclosed in-show ad. We will update this if a brand states otherwise.