Lis Allison on tue 24 apr 12
On April 24, 2012, Bill Merrill wrote:
> I have made hundreds of casseroles over the past 45 years and I have
> never had one break. I have used the same basic clay body with some
> modifications over the years.....
Hi Bill and others,
I should have been more specific, I am interested in making ovenware from
a white cone 6 clay. It is my understanding that at cone 9 and up any good
stoneware will make a good oven piece, but at cone 6 it seems to be a
different story.
BTW, I've changed the subject as I was not talking about flameware.
Lis
- -
Elisabeth Allison
Pine Ridge Studio
website: www.pine-ridge.ca
Pottery blog: www.studio-on-the-ridge.blogspot.com
Garden blog: www.garden-on-the-ridge.blogspot.com
Nancy Gallagher on wed 25 apr 12
On 4/24/12 9:00 PM, Lis Allison wrote:
>
> Hi Bill and others,
>
> I should have been more specific, I am interested in making ovenware from
> a white cone 6 clay. It is my understanding that at cone 9 and up any goo=
d
> stoneware will make a good oven piece, but at cone 6 it seems to be a
> different story.
>
>
As long as your stoneware is vitrified at cone 6, I don't see any
problems with properly made and handled ovenware (in oven, not on top of
stove). I use my own oven nearly every day and my casseroles and open
baking dishes are very popular sellers among customers. My mentor whose
opinion I trust implicitly has 40 some years experience with this, and
although cone 6 isn't his usual method, he's the one who taught me the
baking dishes - they work well.
Nancy
--
Nancy Gallagher
http://www.gallagherpottery.com
Want to adopt a basset hound? Visit http://www.dailydrool.com
Steve Mills on wed 25 apr 12
In my earlier years I made quite a few cook pots using red earthenware clay=
f=3D
ired to vitrification.=3D20
They did very well indeed in use so I don't think ultimate temperature is a=
n=3D
issue.=3D20
As a side comment.=3D20
In our house we also have some French made low temperature baking dishes. T=
h=3D
ey also work well, probably because clay used has a lot of sand and/or grog=
a=3D
nd withstands thermal shock well, however knock them and they crack for a p=
a=3D
stime!
Steve M
Steve Mills
Bath
UK
www.mudslinger.me.uk
Sent from my iPod
On 25 Apr 2012, at 02:00, Lis Allison wrote:
> On April 24, 2012, Bill Merrill wrote:
>> I have made hundreds of casseroles over the past 45 years and I have
>> never had one break. I have used the same basic clay body with some
>> modifications over the years.....
>=3D20
> Hi Bill and others,
>=3D20
> I should have been more specific, I am interested in making ovenware from
> a white cone 6 clay. It is my understanding that at cone 9 and up any goo=
d=3D
> stoneware will make a good oven piece, but at cone 6 it seems to be a
> different story.
>=3D20
> BTW, I've changed the subject as I was not talking about flameware.
>=3D20
> Lis
> - -
> Elisabeth Allison
> Pine Ridge Studio
> website: www.pine-ridge.ca
> Pottery blog: www.studio-on-the-ridge.blogspot.com
> Garden blog: www.garden-on-the-ridge.blogspot.com
Ben Morrison on wed 25 apr 12
I think low fire clay works well for cooking because of the talc which help=
=3D
s prevent heat shock. =3D0A=3D0A=3D0A=3D0A________________________________=
=3D0A From:=3D
Steve Mills =3D0ATo: Clayart@LSV.CERAMICS.O=
RG=3D
=3D0ASent: Wednesday, April 25, 2012 8:25 AM=3D0ASubject: Re: Ovenware, co=
ne 6=3D
=3D0A =3D0AIn my earlier years I made quite a few cook pots using red earth=
enwa=3D
re clay fired to vitrification. =3D0AThey did very well indeed in use so I =
do=3D
n't think ultimate temperature is an issue. =3D0AAs a side comment. =3D0AIn=
our=3D
house we also have some French made low temperature baking dishes. They al=
=3D
so work well, probably because clay used has a lot of sand and/or grog and =
=3D
withstands thermal shock well, however knock them and they crack for a past=
=3D
ime!=3D0A=3D0ASteve M=3D0A=3D0A=3D0ASteve Mills=3D0ABath=3D0AUK=3D0Awww.mud=
slinger.me.uk=3D0A=3D
Sent from my iPod=3D0A=3D0A=3D0AOn 25 Apr 2012, at 02:00, Lis Allison PINE-R=3D
IDGE.CA> wrote:=3D0A=3D0A> On April 24, 2012, Bill Merrill wrote:=3D0A>> I =
have m=3D
ade hundreds of casseroles over the past 45 years and I have=3D0A>> never h=
ad=3D
one break.=3DA0 I have used the same basic clay body with some=3D0A>> modi=
fica=3D
tions over the years.....=3D0A> =3D0A> Hi Bill and others,=3D0A> =3D0A> I s=
hould ha=3D
ve been more specific, I am interested in making ovenware from=3D0A> a whit=
e =3D
cone 6 clay. It is my understanding that at cone 9 and up any good=3D0A> st=
on=3D
eware will make a good oven piece, but at cone 6 it seems to be a=3D0A> dif=
fe=3D
rent story.=3D0A> =3D0A> BTW, I've changed the subject as I was not talking=
abo=3D
ut flameware.=3D0A> =3D0A> Lis=3D0A> - -=3D0A> Elisabeth Allison=3D0A> Pine=
Ridge Stu=3D
dio=3D0A> website: www.pine-ridge.ca=3D0A> Pottery blog: www.studio-on-the-=
ridg=3D
e.blogspot.com=3D0A> Garden blog: www.garden-on-the-ridge.blogspot.com
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