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jennko

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  1. Some good information about types of clay to use to build a tandoor oven full article at http://www.nytimes.com/2011/05/11/dining/a-tandoor-oven-brings-indias-heat-to-the-backyard.html?pagewanted=all&_r=0 Mr. Levy’s first innovation was to fashion the body from a blend of earthenware and stoneware, the former chosen for its modeling and expansion properties, the latter for its ability to withstand high heat without cracking. For porosity (an essential quality so that flatbreads can cling to the oven’s inner walls), he added finely ground fired clay, known as grog. For insulation and extra strength, he developed a clay and vermiculite mixture that could be baked onto the exterior of the pot.
  2. Hello, You might look at work by Taos potter Pam Lujan-Hauer. She works with local micaceous clays and she does an amazing technique in which she inlays silver in the raw clay. She either pitfires her pieces or fires in an electric kiln, but I don't know if it's all the way to cone 10 in the electric. Probably not. Here's a link to her info on the NAC page: http://nac.nevadaculture.org/?option=com_content&task=view&id=1380&Itemid=367 I saw her demo at the Silver City Clay Fest - New Mexico - in August. Beautiful pots. quote name='mss' date='09 December 2012 - 01:29 PM' timestamp='1355077793' post='26214'] Has anyone any photos of work made with the ANASAZI CONE 10 clay from New Mexico clay (especially in gas kiln with reduction). (It's hard to find any online, because the photos tend to be ancient pots from the Anasazi people.) I bought some recently while in Albuquerque, and am eager to try it out. Thanks!
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