Janet H Walker on sat 3 oct 98
I've tried out a number of recipes described as being "fat" glazes
but haven't been overwhelmed by the results. Maybe I don't know
exactly what to expect!! But the ones I've felt that were "fat"
were really yummy and, well, fat. So does anyone know what the main
characteristics are for making a fat glaze? Like, do they involve
a particular main flux? or always have more than X% of some particular
ingredient? Or have to get fired about a certain cone in order to
develop that kind of surface? Or what? Looking for some understanding...
TIA,
Jan WAlker
CAmbridge, MA USA
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