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Found 3 results

  1. WI'll using cooking sprays like PAM on nonporous molds as a release agent contaminate clay for reclaiming?
  2. Hello All I have spent the past several months reviewing various Cone 6 recipes (too many books and websites) so as to enter into making my own glazes. I reduced my list to a specific few, calculated my initial needs, and just came home with several bags of chemicals. I realize how important storage is, and now find myself ignorant as to where to get reliable containers for the various oxides, fluxes, etc.. Can anyone offer any insight as to the best places to buy various chemical containers? I have found a few sites on the internet, but would prefer to use sources that are proven reliable. Thank you for any and all insight on this subject. Thank you. Tony
  3. We talk about safety when handling materials, mixing glazes, managing dust, and the consequences of not complying with best practices in all of those areas. This is a small twist on those same topics. On a recent inspection of our studio (at school), the risk management people expressed concerns over the re-use of food containers (i.e. lidded plastic containers for sour cream, salsa, etc.) that still displayed the original product use but were being used for other things in the studio. Evidently, there is risk of someone opening a sour cream container filled with red iron oxide wash and confusing it with sour cream (insert sarcasm here...yeah, I get it. White slip might look like sour cream). Their most reasonable solution was to make sure that re-purposed containers are clearly labeled as to their contents. I agree. On our large, 5 gallon containers of mixed glazes, the lid and sides of the bucket are labeled using Magic Marker on tape of some description. That works most of the time until multiple wipings/cleanings marginalize the readability of the labels. Obviously, we can break out the Magic Marker and refresh the text...but, I am hoping there is some ingenious system floating around out there that we can use consistently for large and small containers...perhaps including more info than just the name of the glaze. What is your best practice for managing labels on glazes, slips, stains, etc?
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