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glazing casserole lids

updated tue 4 nov 97


Stuart Altmann on sun 2 nov 97


I use wax emulsion, not hot wax, and a firm, fine-grain sponge to wax
casserole lids. I slice pieces of this sponge from brick-shaped, foam
rubber, wall cleaning sponges, sold in hardware stores, usually in the
wallpapering section. (These are also useful for throwing large pots.)

I wax the edge of the lid by holding the waxed sponge in one hand, the lid
(held by its handle) in the other, touching the edge of the lid to the
waxed area (not too much pressure), then rotating the lid in one direction
and the sponge in the other until I have completed a revolution of wax.

I then wax a small band on the periphery of the bottom of the lid by
holding the lid flat against the flat of the sponge, but overlapping it
only a band's worth. I maintain that amount of overlap by my thumb, which
rides along the lid's edge as I rotate it.

An alternative way to get this narrow band is to put the lid upside down in
a chuck, centered on the wheel, and use a brush. You can also do the edge
with the lid in a chuck, touching the sides of the bristles in a fairly
stiff brush against the rotating edge.

Stuart Altmann

Cindy on mon 3 nov 97


I used to stilt my lids, but now I just dip a v-e-r-y thin ring on the
bottom so they won't stick to the shelves. Stilting worked well so long as
I was very careful to center the stilt so as to minimize the chances of
warping, but grinding off the stilt marks was a hassle. I don't like the
gallery to have an unglazed ring, so I fire lids separately. So long as I
just touch the bottom of the lid to the wax, I don't have trouble with air
bubbles distorting my wax line.

Just one more alternative to consider.

Cindy in Custer, SD