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High Bridge Pottery

Member Since 19 Feb 2013
Offline Last Active Yesterday, 06:43 AM

Topics I've Started

Varying The Thickness On Test Tiles To Produce A Slow Cool.

29 June 2015 - 05:34 PM

I just came across this statement. "It is wise to augment your testing with glaze tiles that are much thicker and heavier than the standard flat thin upright ones. A comparison of the glaze on thin and thick tiles will give you a good indication of its reaction to faster and slower cooling cycles (the heavier ones will cool slower and allow you to see any tendency for the glaze to devitrify or crystallize)"


Anybody ever tried this before? I have always used thin test tiles. Are we talking an inch thick or so?

Impulse Buy. Digital Microscope

20 June 2015 - 07:35 PM

Bought a cheap digital microscope. Here are my first pictures.









Do You Have A Miscellaneous Corner?

14 June 2015 - 02:16 PM

All that stuff that doesn't really have a place but needs one, or that trash you just don't want to throw out.


Here is my dump corner of doom :D Who knows what lies at the bottom. 


Attached File  IMG_0393.JPG   118.95KB   17 downloads


Not sure why the pic is sideways. It wasn't before I uploaded it.

Zinc Oxide And Suspension.

10 June 2015 - 12:23 PM

Been testing with zinc oxide today, never really done much work with it before but I have used it in glazes.


It really seems to gel up the glaze and help with suspension, I have been using it at about 10-20% of glaze so maybe that is why I have never seen much talk about it helping with suspension. It really has the consistency of plaster of paris that is only just beginning to set, these jelly like layers. Hard to explain. 


Anybody know this about zinc and use it because of that? It also seems to hold water and slow down glaze drying. That might help explain my white glaze that takes forever to dry.

Does Your Bentonite Do Enough For You In The Studio?

31 May 2015 - 10:10 PM

Why not try out some of these recipes and make your Bentonite go further  ;) 


Super Easy Cookies 

1 roll Pillsbury's Cookie Dough, any flavor
1/4 cup Calcium Bentonite Dry Powder Clay

Unwrap cookie dough and set it in a bowl at room temperature to soften.  Once softened, mix in the clay.  Place by tablespoons on a cookie sheet, and bake as directed on the package.


Don't fancy cookies?



1 ½ cups unsalted butter 
3 cups white sugar 
2 tsp vanilla 
7 eggs 
1 cup flour 
¼ cup TLC Calcium Bentonite Dry Powder Clay 
1 ¼ cups unsweetened cocoa powder 
1 tsp salt 
1 cup chopped walnuts

Preheat oven to 350º F. Line a 9x9 pan with foil and spray with cooking spray.  In a sauce pan over medium heat, melt butter. Stir in sugar until dissolved. Remove mixture from heat and beat in the eggs one at a time mixing well after each addition. Stir in vanilla. Sift dry ingredients together. Add the flour mixture to the butter mixture, mix until combined. Stir in walnuts and spread batter into the pan. Bake at 350º F for 45-50 minutes. Do not over bake.


Not so much of a sweet tooth?


Beef Stew

2  tablespoons all-purpose flour
1  pound beef or pork stew meat, cut into 3/4-inch cubes
2  tablespoons cooking oil
1/2 cup Calcium Bentonite Liquid Clay
2-1/2  cups cubed potatoes
1  cup frozen cut green beans
1  cup frozen whole kernel corn
1  cup sliced carrot 
1  medium onion, cut into thin wedges
2  teaspoons instant beef bouillon granules
2  teaspoons Worcestershire sauce
1  teaspoon dried oregano, crushed
1/2  teaspoon dried marjoram or basil, crushed
1/4  teaspoon pepper
1   bay leaf
2-1/2  cups vegetable juice or hot-style vegetable juice

Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a large skillet brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Drain off fat.

In a 3-1/2- or 4-quart crockery cooker layer potatoes, green beans, corn, carrot, and onion. Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour vegetable juice and liquid clay over all.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls. Makes 4 to 6 servings.


It's funny what research can find http://aboutclay.com...ses/recipes.htm