Ann Brink on wed 12 oct 05
About a month ago there were questions about how best to get a nice bright
iron red from recipes such as Touchtone Red, Randy's Red and Ketchup Red
(Jayne Shatz). This glaze can be wonderful, or can be muddy and truly
dreadful.
In a glaze firing a few days ago, I followed some cool-down suggestions
given by several people, specifically John Hesselberth's mention of a hold
at 1600F on the way down.
I've posted several pictures if you want to see the results, which I'm quite
happy with. Click on http://www.annsgoodies.blogspot.com they are at the
top.
Good firings,
Ann Brink in Lompoc CA
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