Critical question....Fiestaware colors

[2squared]

I love the cream and brown fiestaware colors, but I'm not sure how the brown would look in practice. If you have this color, does your food still look appealing with the brown color? I have a vision of all brown dishware making my food look blah.

 

Then, also, does anyone just have cream? I kinda like the easy neutral color so I can be more flexible with my kitchen colors. I assume I will have whatever I buy for 10+ years, and I don't want to be locked in to a color scheme.

[elizabeth]

I love the cream and brown fiestaware colors, but I'm not sure how the brown would look in practice. If you have this color, does your food still look appealing with the brown color? I have a vision of all brown dishware making my food look blah.

 

Then, also, does anyone just have cream? I kinda like the easy neutral color so I can be more flexible with my kitchen colors. I assume I will have whatever I buy for 10+ years, and I don't want to be locked in to a color scheme.

 

The cream will eventually show marks from where the cutlery touches the plate , silvery streaks are not terrible but will show age. I love turqoise and robins egg blue with brown as well. Gold would blend nicely as would a sage green. Now I have really confused things...

[Brilliant]

I have the brown and love it. I mix it with peacock, turquoise, sunflower, persimmon, rose...well, it goes with ALMOST every other color! And it doesn't make the food look unappetizing or blah. But I don't set out a whole table of it. I love it. (oops, already said that...) :)

[Remudamom]

I don't have fiestaware, but polish pottery. No two pieces are the same. Can you mix it all up?