The housewarming gifts a new home actually needs.

The Michelangelo Masterpiece stemless glass holds 15.5 ounces and stands about 4.7 inches tall. Luigi Bormioli makes it in its SPARKX glass, which the maker describes as ultra clear and durable, and cuts the rim by laser so it is thin at the lip without being fragile to hold.

It is the kind of glass that works for water at breakfast, wine at dinner and a gin and tonic on the weekend, which is exactly what a new household needs before it owns anything more specific. Four is enough for a couple and a pair of guests.

Skip it for a household that already owns good tumblers. For a wine drinker, the stemmed glasses in our wine gift guide are the better present.

Emile Henry has made ceramic cookware in Burgundy since 1850, and its bakers are fired from the region's clay. This one is the standard 13 by 9 inch size that American recipes assume, glazed in Sugar, a soft white that sits on any table.

Clay heats more slowly than metal and holds that heat after it leaves the oven, so a gratin arrives at the table still bubbling. The maker rates it to 500°F, safe under the broiler and in the microwave, and the glaze is dishwasher safe.

It is heavier than a Pyrex dish, and more expensive. For a household that bakes once a year, the cheaper glass dish is fine. For anyone who cooks for friends, this is the one that ends up on the table.

Holland Bowl Mill turns its bowls from single pieces of hardwood in Holland, Michigan, rather than gluing up staves or laminating. This 12 inch cherry bowl is about 2 3/4 inches deep and serves up to four, which suits a new household of two with guests.

Cherry darkens with light and use, so the bowl the owner has in ten years will be a deeper red than the one you give. The maker backs it with a lifetime guarantee. Hand wash, dry it, and oil it when it looks thirsty.

For a family or a household that hosts big dinners, the maker also sells 15, 17 and 20 inch cherry bowls. Skip wood altogether for someone who puts everything in the dishwasher.

The Winsome is an edge-grain board of American hard maple, 17 by 13 inches and 1.5 inches thick, made in the United States. Maple is the classic board wood because it is dense enough to resist scoring yet kind to a knife edge.

One side has a juice groove the maker rates at 3.5 fluid ounces; the other has a shallow well along one edge that Sonder calls a cracker well, meant for bread or olives when the board goes to the table. It is the upgrade from the thin plastic board almost every new kitchen starts with.

Hand wash only, and oil it every two to three weeks, as the maker advises. Skip it for someone who wants to put the board in the dishwasher; a composite board is better for them.

Faribault Woolen Mill has woven blankets in Faribault, Minnesota since 1865, and still makes them there. The North Shore is a 45 by 60 inch throw in 100 percent wool, a bold blue plaid named for the Lake Superior shore.

A new home rarely has a good throw, and the first cold night is when everyone notices. Wool is warm without weight and does not need washing often. The maker says this one can be machine washed and line dried.

At 45 by 60 inches it is a throw for one person, not a blanket for two. Skip it for a household that runs warm, or anyone who finds wool scratchy against bare skin.

Le Creuset's Deep Round Oven is its familiar enameled cast iron Dutch oven made taller, with 6.5 quarts inside. The deeper sides, the maker says, contain splatter and reduce boil-overs without taking more room on the stove, which matters in a small new kitchen.

Enameled cast iron needs no seasoning, and the pale interior shows how a sauce is browning. It is rated oven safe to 500°F, works on every cooktop including induction, and can go in the dishwasher, though most owners hand wash to keep the enamel bright.

It is heavy, as all cast iron is, and it is a lot to spend on one pot. For a couple in a first apartment, a 3.5 to 4.5 quart size is enough. For a family house, this is the one that will still be on the stove in thirty years.