Tamsin A. Whitehead on wed 11 feb 98
I, too, have had the same problem with this glaze and would be interested
in finding out more. I also use a buff clay, one of the Miller bunch! I
did the suspending in vinegar test and got the same change of colour
described below. It is a pretty glaze, I use it now only for things like
vases or the outside of pots, but it would be nice to be able to use it
for food vessels.
I have another question that I would like to ask regarding corks. I have
been making bottle stoppers using natural corks, but a number of the corks
have been breaking - not a lot, but enough, I feel, to be a problem. A
friend of mine showed me a cork that he had got from a bottle of wine
produced in California which was made of a white plastic material. It was
fairly smooth and dense, but it had enough flexibility to perform its
function of going in and out of a bottle! We both tried very hard to break
it but couldn't. I was just wondering if any of you know of these corks
and where they might be purchased! Or anything else that might do the
trick!
Thanks,
Tamsin Whitehead
New Hampshire
USA
On Tue, 10 Feb 1998, Jan Mandrake wrote:
> ----------------------------Original message----------------------------
> I have used the Zakin recipe for Mexico Point Green for a while. This is a
> cone 6 glaze, recipe: Soda spar 34, Spodumene 14, EPK 6, Dolomite 14,
> Gerstley borate 12, Zircopax 20, copper carbonate 2.5. I fire to a high cone
> 6 and the glaze is a nice greenish turquoise. Problem--I used it on a brie
> baker and when the brie was baked in it the glaze faded to a lighter turquoise
> without the greenish wherever the brie touched. I wondered if it was the
> acidity in the cheese (Or milk products in general) so I put some yogurt in it
> (having dumped the brie out) and the same thing happened--wherever the yogurt
> touched, the glaze faded to the point it had with the brie. I guess this is
> not a food safe glaze?? Since I saw the Mexico Point Green posted in clayart
> I thought I would mention this problem and also see if anyone else had run
> across the same problem with this glaze--or if these is a way of correcting
> it? Someone suggested it was caused by the iron in the clay--I use a buff
> clay. Any thoughts?
>
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