Lee Love on tue 2 feb 10
On Tue, Feb 2, 2010 at 3:34 PM, Paul Haigh wrote:
> I have a customer that wants ramekins (OK), a pie plate (Ummm- a bit more=
=3D
of an issue), and a lasagna pan(I'm a bit scared).
>
Why would a pie plate be more difficult than a ramekin?
--
Lee, a Mashiko potter in Minneapolis
http://mashikopots.blogspot.com/
=3D93Observe the wonders as they occur around you. Don't claim them. Feel
the artistry moving through and be silent.=3D94 --Rumi
wileyhill on tue 2 feb 10
A pie plate has a wider flat bottom- more chance for uneven weirdness. The
'zagna dish carries that further.
----- Original Message -----
From: "Lee Love"
To:
Cc:
Sent: Tuesday, February 02, 2010 8:13 PM
Subject: Re: Wading into ovenware
On Tue, Feb 2, 2010 at 3:34 PM, Paul Haigh wrote:
> I have a customer that wants ramekins (OK), a pie plate (Ummm- a bit more
> of an issue), and a lasagna pan(I'm a bit scared).
>
Why would a pie plate be more difficult than a ramekin?
--
Lee, a Mashiko potter in Minneapolis
http://mashikopots.blogspot.com/
=93Observe the wonders as they occur around you. Don't claim them. Feel
the artistry moving through and be silent.=94 --Rumi
Paul Haigh on tue 2 feb 10
I have a customer that wants ramekins (OK), a pie plate (Ummm- a bit more o=
f an issue), and a lasagna pan(I'm a bit scared).
My primary clay body is a smooth stoneware that has survived a lot of the n=
ormal tests, freezer, boiling water, microwave...
My plan is to add 10% kyanite, make extras and torture the hell out of them=
to make sure it works. That wide flat lasagna pan scares me a bit- I'll ro=
und edges etc... does anyone have success stories with them? The other issu=
e is that wood firing makes almost any glaze craze in spots...
-pH
http://wileyhill.com
Lee Love on tue 2 feb 10
On Tue, Feb 2, 2010 at 10:01 PM, wileyhill wrote:
> A pie plate has a wider flat bottom- more chance for uneven weirdness. =
=3D
=3DA0The
> 'zagna dish carries that further.
I've never had any problems with pie plates.
--
Lee, a Mashiko potter in Minneapolis
http://mashikopots.blogspot.com/
=3D93Observe the wonders as they occur around you. Don't claim them. Feel
the artistry moving through and be silent.=3D94 --Rumi
KATHI LESUEUR on tue 2 feb 10
On Feb 2, 2010, at 4:34 PM, Paul Haigh wrote:
> I have a customer that wants ramekins (OK), a pie plate (Ummm- a
> bit more of an issue), and a lasagna pan(I'm a bit scared).
>
> My primary clay body is a smooth stoneware that has survived a lot
> of the normal tests, freezer, boiling water, microwave...
>
> My plan is to add 10% kyanite, make extras and torture the hell out
> of them to make sure it works. That wide flat lasagna pan scares me
> a bit- I'll round edges etc... does anyone have success stories
> with them? The other issue is that wood firing makes almost any
> glaze craze in spots...
>
> -pH
> http://wileyhill.com
>
Years ago I decided that I would not take any orders for things that
I didn't make already or were not close to those items. The lasagna
pan is a perfect example of something I would turn down. It's an item
I'd loose money on because I'd have to spend time on the design, make
multiples, and if it wasn't what the customer wanted (and they often
don't really know what they want) I'd be stuck with it. Lots of
people make them. Point your customer in that direction.
KATHI LESUEUR
http://www.lesueurclaywork.com
douglas fur on wed 3 feb 10
Paul
A couple ideas that tempt me.
The liners for "crock pots" seem to be a stoneware clay that's not quiet
vitreous. The glazes seem to fit perfectly to make them food safe. A
neighbor gave me a pair of JApanese don-buri bowls.(Basement clutter too
good to through out so they show up on my porch like late summer
zuccinis.) There even more porus- smell damp and musty when wet. In use the=
y
are intended for the stove top. Fill with hot soup, place on burner, bring
to a boil, and poach an egg to top off the soup. Someware between these tw=
o
is a mix that will work.
This is also a theory expressed by Cardew.
DRB
Seattle
PS I second Kathi's idea- make what you want to make. not what some one els=
e
thinks you should make. Are these pots interesting to you or a big time
sucker?- poker players say "don't try to fill an inside straight."
Lis Allison on wed 3 feb 10
On Tuesday 02 February 2010, you wrote:
>..... The lasagna
> pan is a perfect example of something I would turn down. It's an item
> I'd loose money on because I'd have to spend time on the design, make
> multiples, and if it wasn't what the customer wanted (and they often
> don't really know what they want) I'd be stuck with it. Lots of
> people make them. ...
Do lots of people make them? I've avoided them because it's a large item,
and pretty likely to warp in the firing. My 18" oval platters are a
challenge and I think a 16 x 2.5" lasagna would be even harder. The sides
have to be quite vertical, too.
Lis
--
Elisabeth Allison
Pine Ridge Studio
www.Pine-Ridge-Studio.blogspot.com
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