Autumn Downey on tue 24 apr 12
I would be interested in hearing whether or not pie plates are a good
item to be making and selling. I was thinking to make pie plates and
sell them with a pie for a fundraising event, but have this "feeling"
about them too. They are wide, flat and probably more stressed in the
making as well as being put into very hot ovens. Admittedly mine might
not be used for pie after the first one. They aren't classic and look
more like a low baking dish. Any other thoughts about these forms?
Autumn Downey
Steve Mills on wed 25 apr 12
I make pie dishes, they're not plates as such, but shallow bowls with a bro=
a=3D
d-ish rim and two lug handles.=3D20
They're good steady sellers and on my website.=3D20
Steve M
Steve Mills
Bath
UK
www.mudslinger.me.uk
Sent from my iPod
On 24 Apr 2012, at 17:38, Autumn Downey wrote:
> I would be interested in hearing whether or not pie plates are a good
> item to be making and selling. I was thinking to make pie plates and
> sell them with a pie for a fundraising event, but have this "feeling"
> about them too. They are wide, flat and probably more stressed in the
> making as well as being put into very hot ovens. Admittedly mine might
> not be used for pie after the first one. They aren't classic and look
> more like a low baking dish. Any other thoughts about these forms?
>=3D20
> Autumn Downey
meg smeal on wed 25 apr 12
while I haven't had such great luck with flameware on the cooktop - it su=
=3D
re is fantastic for baking ----I feel VERY confident in it's ability to wit=
=3D
hstand pretty rough oven temperature extremes -
Subject: pie plates and ovenware
I would be interested in hearing whether or not pie plates are a good
item to be making and selling
=3D20
=3D20
ronroy@CA.INTER.NET on thu 26 apr 12
Hi Autum,
You don't say what temperature you are firing at - if high fire
stoneware make sure there is no cristobalite produced during the
firing in the body you will use. cristobalite goes through it volume
changes at cooking temperatures.
Glaze fit is important - I can help with that!
RR
Quoting Autumn Downey :
> I would be interested in hearing whether or not pie plates are a good
> item to be making and selling. Autumn Downey
Ben Morrison on thu 26 apr 12
-Ben
________________________________
=3D
What about cone 6?=3D0A=3D0A-Ben=3D0A=3D0A=3D0A=3D0A_______________________=
_________=3D0A=3D
From: "ronroy@CA.INTER.NET" =3D0ATo: Clayart@LSV.CERA=
MI=3D
CS.ORG =3D0ASent: Thursday, April 26, 2012 10:48 AM=3D0ASubject: Re: pie pl=
ates=3D
and ovenware=3D0A =3D0AHi Autum,=3D0A=3D0AYou don't say what temperature y=
ou are f=3D
iring at - if high fire=3D0Astoneware make sure there is no cristobalite pr=
od=3D
uced during the=3D0Afiring in the body you will use. cristobalite goes thro=
ug=3D
h it volume=3D0Achanges at cooking temperatures.=3D0A=3D0AGlaze fit is impo=
rtant =3D
- I can help with that!=3D0A=3D0ARR=3D0A=3D0A=3D0AQuoting Autumn Downey owney@SASK=3D
TEL.NET>:=3D0A=3D0A> I would be interested in hearing whether or not pie pl=
ates=3D
are a good=3D0A> item to be making and selling.=3DA0 Autumn Downey
ronroy@CA.INTER.NET on thu 26 apr 12
Hi Autumn,
Let me check out the expansion of that glaze - just to make sure it's
not a low expansion glaze. I do have some dilatometer charts (old) of
plainsman clays so tell me which one it is.
Very rare to have a cristobalite problem at cone 6 by the way.
The shape of the plate where it goes from flat up to the sides should
be as rounded as possible to help transfer any stresses more evenly.
The second firing cracking may be happening on the way up in the
second firing - if the edge of the glaze where it's cracked is rounded
(melted a bit) then that is when the crack happened - if it's sharp
it happened on the way down. Probably well above oven temperatures.
No harm in making some and testing them in your oven to see if they
will work OK.
RR
Quoting Autumn Downey :
> Hi Ron,
>
> I'm firing to cone 6 using Plainsman M340. I have a good clear
> glaze which I think was derived from one of yours sometime in the
> past.
>
> I can't say I've had trouble - but then I don't usually make pie
> plates, and the topic came up on Clayart.
>
> It's the plate shape that seems to have inherent difficulties as
> they don't always make it through a second firing if they are wide
> and the transition to the sides is abrupt at all - which seems to
> describe a pie plate. Other shapes will fire twice, so that's why I
> wondered if these had a built in weakness. (Not that I fire twice
> very much.) It's just that this is an observation over time. So, I
> was mostly questioning the wisdom of even making pie plates. (4 are
> drying as I write.)
ronroy@CA.INTER.NET on thu 26 apr 12
Hi Ben,
I used to think cristobalite would not be a problem at cone 6 but -
while exploring a problem a potter was having with cracking casseroles
- after checking the expansion of her glaze - it because obvious that
something else had to be wrong.
She sent me some fired clay samples and there was some cristobalite
present - she changed clay suppliers and the problem stopped.
To this day I have not been able to find out why that clay supplier
was getting cristobalite in some of their cone 6 bodies - I suspect it
was coming in with one of their raw materials and was not being
produced during her firings.
I offered to help find the problem but was not taken up on the offer.
RR
Quoting Ben Morrison :
> What about cone 6?
>
> -Ben
>
>
>
> ________________________________
> From: "ronroy@CA.INTER.NET"
> To: Clayart@LSV.CERAMICS.ORG
> Sent: Thursday, April 26, 2012 10:48 AM
> Subject: Re: pie plates and ovenware
>
> Hi Autum,
>
> You don't say what temperature you are firing at - if high fire
> stoneware make sure there is no cristobalite produced during the
> firing in the body you will use. cristobalite goes through it volume
> changes at cooking temperatures.
>
> Glaze fit is important - I can help with that!
>
> RR
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