Cathie Feild on wed 5 nov 97
Hi. I'm experimenting with making some unglazed stoneware bowls. I like the
natural look of the unglazed stoneware, but would like some of the pieces to
be functional. I know traditional wisdom is that ceramics should be glazed
where they come in contact with food. However, I'm wondering whether a smooth
stoneware body fired to ^6 would be vitrious enough to be used with food.
For example, a small bowl which could be used to warm dip in a microwave
oven and serve out of. I am currently testing such a bowl. So far, I have
poured bowling water into it; heated water in it in the microwave, and left
water standing in the bowl on a paper towel over night to see if any water
seeps through the clay body. Next, I plan to heat some kind of cheese dip in
it in the microwave and use it a few times this way to see how it works out.
If it passes these tests to my satisfaction, do you think I could advertise,
in good conscience, that it be used this way? I've seen potters advertising
this kind of use for their wares although always with glazed pots. Right now
I'm a beginning hobbyist, but would like to be a professional potter some
day.
Thanks for your collective wisdom and experience, Cathie in MD
Sylvia C. Shirley on wed 5 nov 97
>
> ----------------------------Original message----------------------------
> Hi. I'm experimenting with making some unglazed stoneware bowls. I like the
> natural look of the unglazed stoneware, but would like some of the pieces to
> be functional. I know traditional wisdom is that ceramics should be glazed
> where they come in contact with food. However, I'm wondering whether a smooth
> stoneware body fired to ^6 would be vitrious enough to be used with food.
> For example, a small bowl which could be used to warm dip in a microwave
> oven and serve out of. I am currently testing such a bowl. So far, I have
> poured bowling water into it; heated water in it in the microwave, and left
> water standing in the bowl on a paper towel over night to see if any water
> seeps through the clay body. Next, I plan to heat some kind of cheese dip in
> it in the microwave and use it a few times this way to see how it works out.
> If it passes these tests to my satisfaction, do you think I could advertise,
> in good conscience, that it be used this way? I've seen potters advertising
> this kind of use for their wares although always with glazed pots. Right now
> I'm a beginning hobbyist, but would like to be a professional potter some
> day.
>
> Thanks for your collective wisdom and experience, Cathie in MD
>
Cathie,
There is an outfit called "Pampered Chef" that gives home parties like
Tupperware, and in their catalog they advertise several pieces of unglazed
ceramics. One is a pizza-stone, and there are casseroles and roasting
dishes, etc. They claim they get darker with use. I don't remember if
they could be used in the microwave. I don't have the catalog in front of
me, but it seems that they were red clay, maybe earthenware. I remember
they were also fairly expensive.
Good Luck.
Sylvia Shirley
Pittsburg, Kansas
John Baymore on fri 7 nov 97
------------------
.....snip......
Subject: Using unglazed stoneware
I'm experimenting with making some unglazed stoneware bowls. I like the
natural look of the unglazed stoneware, but would like some of the pieces
to
be functional. I know traditional wisdom is that ceramics should be glazed
where they come in contact with food. ............
For example, a small bowl which could be used to warm dip in a microwave=7F
oven and serve out of. .............. Next, I plan to heat some kind of
cheese dip in
it in the microwave and use it a few times this way to see how it works
out.
If it passes these tests to my satisfaction, do you think I could
advertise,
in good conscience, that it be used this way?
.........clip.........
Cathie,
=22Traditional =22 WESTERN =22wisdom=22. People have been using unglazed =
stoneware
for centuries..... although mostly in the far east. A key factor is the
use of wooden (bamboo) utensils there vs. metal ones here. Metal on raw
stoneware is a jaring scrape (g).
Inari sushi served on a bizen or shigaraki plate........ ahh....yes. Can't
beat that.
I make a lot of unglazed wood fired stoneware at cone 10 to 14. With a
certain segment of people it goes over fine. Asian and asian-american
market is good as you might expect. The vast majority of less adventerous
folk will not quickly appreciate it. Many will consider it un-hygenic.
Don't expect it to fly off the shelf.
A melted cheeze crock without glaze could be a bear to clean after
microwaving=21 Check that one out.
Check the apparent absorbtion figure of the body you plan to use ......
should come out very low. If you are in the 2-4 percent range (like a lot
of mid fire bodies)..... might not be the best choice. You do want it
tight for health reasons.
Best,
...................john
John Baymore
River Bend Pottery
22 Riverbend Way
Wilton, NH 03086 USA
603-654-2752
JBaymore=40Compuserve.com
SAVanVleck on fri 7 nov 97
I believe the pizza stone is earthenware. It gets black with use.
And makes a crispy crust. My daughter cooks meat and
everything on it. I wonder about that but her stone is a
beautiful black color. Mine, with just pizza cooked, kind of
looks dirty
The other cookware in Pampered Chef is earthenware. I met a potter from
New Finland who threw earthenware cookware. Said it was the
most succulent chicken you could get. She didn't glaze the pots.
Sheryl A.VanVleck
Evansville, Wyoming in the 50s, sunny and gorgeous. Snow stay
away
Beverly Cohen on sat 8 nov 97
>----------------------------Original message----------------------------
>Hi. I'm experimenting with making some unglazed stoneware bowls. I like the
>natural look of the unglazed stoneware, but would like some of the pieces to
>be functional. I know traditional wisdom is that ceramics should be glazed
>where they come in contact with food. However, I'm wondering whether a smooth
>stoneware body fired to ^6 would be vitrious enough to be used with food.
Hi Cathie,
I'm not a "potter", exactly, but I do make stoneware dinnerware from
molds. I have several styles that I leave unglazed. Cone 6 is
sufficient to vitrify the ware. I usually give it a bit of polish with
a fine grain scrubber after it's been fired. I have plates that my
family has used for many years. Food doesn't seem to stain them and they
release food residue easily.
> For example, a small bowl which could be used to warm dip in a microwave
>oven and serve out of. I am currently testing such a bowl.
There is no reason for you not to be able to leave that bowl unglazed.
Just my 2 marks.
Beverly Cohen
Earthly Treasures
bcohen@goldinc.com
http://www.goldinc.com/~bcohen/bcohen.html
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