Taube Wilson on sat 13 sep 97
Hi everyone,
I would like to make an oval lidded casserole. I was going to cut a
football shape out of the middle of both the pot and the lid and slide
the sides together to form ovals, but it was suggested to me that this
might weaken the pots enough to cause trouble when they are used in the
oven. The same person thought it might be better to throw a wall and
separately attach it to a thrown bottom (one advantage-can have throwing
rings on the floor of the pot), and to make the lid using the "hammock"
method, suspending a slab inside the bone-dry(leather hard??) casserole
body, then cutting to shape.
I don't see how I can cut the lid to the proper size to account for
shrinkage since the bottom will not be at the same stage of dryness as
the top when I trim. Also, I prefer to throw, and don't really like the
idea of a thrown bottom/handbuilt top.
Any suggestions or thoughts on this would be appreciated. Also, any
general help on casseroles - should the walls be a little on the thick
side to stand up to thermal shock, or a little thin? Or does it matter
at all, as long as they're even. Also, I normally fire to ^6 ox, but
would ^10 be better, or doesn't it matter(as long as the clay is
properly vitrified)? Any other considerations?
Thanks in Advance,
Taube ("Toby") Wilson (in Annandale,Va. near Washington D.C.)
thwilson@hotmail.com
______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
June Perry on sun 14 sep 97
Toby,
One method is to throw the casserole round with a very thin base. Take the
measurement for your lid off of the casserole at this stage. When the
casserole sides are firm enough to handle but still soft enough to manipulate
without cracking, remove the casserole sides by either running a wire across
the base with the wheel turning slowly, or use a pin tool close to the base
to cut through the sides of the casserole, thereby separating the sides from
the thin base. Then have a slab prepared and place the casserole on top of
the slab and manipulate it to get the shape you want. Outline the outside,
cut the slab and score and slab base and base of casseroles sides and apply
some slip to attach. Take a thin coil of clay and use that to reinforce the
inside of the casserole where the base and sides meet. Smooth that well.
When that is done you can take your thrown lid, which should be firm enough
to work but not so firm as to crack when bent. Cut that in half vertically
and then mold each half to fit lid seat of the casserole. You will have
overlaps of course, and you will cut those away later. Once trimmed, scored
and rejoined, you can add a decorative coil or strip or other accents over
the cut area and then add a handle. Also, for added strength, add a coil to
the underside of the lid, at the seam and smooth.
If you intend to make multiples you may want to note the size of the
casserole opening so that all thrown casseroles will be the same in the
future and then make a plaster mold of the lid so that in the future you can
just drape a slab over the mold to form the lid. That would save the time and
trouble of cutting and joining. You may want to check any shrinkage from wet
to leather on the lid but it shouldn't be too much if you don't throw too wet
in the first place or let it dry too hard before shaping the original. I
think from wet to dry is around 5% so you would be less than that. But, as I
said you may just want to be extra careful with that first one.
You may want to make sure the bottom of the casserole is given a pat to
depress it slightly so it won't warp in the firing.
Regards,
June
Eleanora Eden on tue 16 sep 97
Hi Taube and all,
The method you outline is the one Karen Karnes showed in I think it was CM
a long time ago...I figure if it's good enough for her it is probably good
enough.
Maybe it's worth a try.
Eleanora
At 08:54 AM 9/13/97 EDT, you wrote:
>----------------------------Original message----------------------------
>Hi everyone,
>
> I would like to make an oval lidded casserole. I was going to cut a
>football shape out of the middle of both the pot and the lid and slide
>the sides together to form ovals, but it was suggested to me that this
>might weaken the pots enough to cause trouble when they are used in the
>oven. The same person thought it might be better to throw a wall and
>separately attach it to a thrown bottom (one advantage-can have throwing
>rings on the floor of the pot), and to make the lid using the "hammock"
>method, suspending a slab inside the bone-dry(leather hard??) casserole
>body, then cutting to shape.
>
> I don't see how I can cut the lid to the proper size to account for
>shrinkage since the bottom will not be at the same stage of dryness as
>the top when I trim. Also, I prefer to throw, and don't really like the
>idea of a thrown bottom/handbuilt top.
>
> Any suggestions or thoughts on this would be appreciated. Also, any
>general help on casseroles - should the walls be a little on the thick
>side to stand up to thermal shock, or a little thin? Or does it matter
>at all, as long as they're even. Also, I normally fire to ^6 ox, but
>would ^10 be better, or doesn't it matter(as long as the clay is
>properly vitrified)? Any other considerations?
>
> Thanks in Advance,
> Taube ("Toby") Wilson (in Annandale,Va. near Washington D.C.)
> thwilson@hotmail.com
>
>______________________________________________________
>Get Your Private, Free Email at http://www.hotmail.com
>
>
Eleanora Eden 802 869-2003
Paradise Hill
Bellows Falls, VT 05101 eden@sover.net
Robert Goode on wed 17 sep 97
While we're on the subject of casseroles, I'm working at C/04 for bisque,
with glazes at C/06. Is there a reference for glazes safe enough to be used
with tomato based sauces at this temperature? Any help would be appreciateed,
I'm new at this. Thanks.
Victor Levin on wed 5 apr 00
can anyone tell me the history of this form? Is is universal? is it getting
harder to sell them in North America because of life-style changes? thanks
School Services of Canada
"The Best in Educational Media"
176 Albany Ave.
Toronto, On M5R 3C6
Phone 416 588-0716
Fax 416 588-0346
Jeanne Wood on fri 7 apr 00
Hi Victor,
In reference to your question of the history of the
casserole. Kinda depends on your definition of a
"casserole". -Roman Pottery- shows some examples of
lidded vessels which could have been used for
casseroles from 1 AD. However, early cooking in
pottery was typicaly done over direct heat (fire).
I have some recipes from the 14th century which sound
like they could have been casseroles "...make a crust
in a -trap- as before and bake it therein and serve it
forth." (-The Forme of Cury, 1378).
-Jeanne W.
--- Victor Levin wrote:
> ----------------------------Original
> message----------------------------
> can anyone tell me the history of this form? Is is
> universal? is it getting
> harder to sell them in North America because of
> life-style changes? thanks
>
> School Services of Canada
>
> "The Best in Educational Media"
>
> 176 Albany Ave.
> Toronto, On M5R 3C6
>
> Phone 416 588-0716
> Fax 416 588-0346
>
__________________________________________________
Do You Yahoo!?
Talk to your friends online with Yahoo! Messenger.
http://im.yahoo.com
Robert Marshall Simpson on fri 19 jan 01
I use a casserole with a high domed lid to microwave fresh spinach. Can
get many more leaves in it than I can get into the Corningware covered dish
I used before I made this one.
Kayte---in Oklahoma where the wind is blowing free today!
Joanne L. Van Bezooyen on fri 19 jan 01
Kayte.....perhaps two lids for one casserole dish would be ideal. One domed lid
for purposes such as yours, and one very flat lid so the dish will slide (covered)
into the refrigerator and fit between shelves.
Joanne in Tucson
Robert Marshall Simpson wrote:
> I use a casserole with a high domed lid to microwave fresh spinach. Can
> get many more leaves in it than I can get into the Corningware covered dish
> I used before I made this one.
>
> Kayte---in Oklahoma where the wind is blowing free today!
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
--
Joanne L. Van Bezooyen
520-749-1685
Art Gecko Designs
http://www.arteriordesigns.com/noname.html
voice & fax: 520 760-1584
11220 East Via Madre
Tucson, Arizona 85749 USA
| |
|
