Autumn Downey on sun 30 jun 96
Would there be any chemical reason why raku clay might be a not good idea to
use for cooking food? I do have a choice of real raku clay -Laguna
industrial (relatively smooth) whose constituents I don't know and regular
throwing clays with lots of fine grog which presumably would be all right.
Was interested in trying some experiments making bbq top containers that
might eliminate foil. I would probably glaze inside of containers - if our
regular cone 6 glazes will fit. Flameproof clay isn't readily available -
Thanks
Autumn
downeya@internorth.com
Yellowknife, NWT, Canada
Alan Wainright on wed 3 jul 96
Hi, Autumn!
On Sunday, June 30, you wrote:
> Would there be any chemical reason why raku clay might not be a
> good idea to use for cooking food?
I checked with Christy Runyan, one of our clay gurus, and here's
her reply:
"There is no chemical reason that raku clays or other clays
cannot be used for cooking. The process of raku, however, leaves
the clay body open and the glazes often craze. These fissures
promote bacteria growth in the clay, making the raku process an
ill-advised choice for food & functional use."
This reminds me of an interesting question we had on the phone
one time: someone wanted to know if they could use our clays to
wrap a chicken & bury it -- clay, chicken & all -- in the embers
of a good, hot fire for cooking. Our answer? Sure, as long as you
use a clay without significant amounts of barium. We also advised
them not to use a red clay, because the iron oxides might give a
strange flavor to the chicken. (Poor bird!)
I hope this helps you. Good luck!
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