[Best Clay for Making a Dutch Oven or Bread Baking Cloche]

1 hour ago, C.Banks said:

I'm curious what the comments were.

Mullite is a useful thing.

In the post above called Bakeware Clay Body from October 3, 2022, the following was shared by IrenePots:

A while ago I  sent a question to Technical at Standard Ceramic about their 630 clay and what they meant by something in its online description.  Here's their answer.  Hope it helps

"We would recommend using 630 Stoneware if you plan on making bakeware or any product that might be exposed to heat regularly. The mullite "enhances thermal capabilities," which means that it will better withstand the repetitive heating/cooling that bakeware is exposed to". 

[Best Clay for Making a Dutch Oven or Bread Baking Cloche]

@PeterH  Thank you very much for doing so much homework for me.   You get a gold star!!!   If I am ever successful, maybe I will send you a loaf          Great information, and the bakery article is exactly what I need to know after I make this crazy thing.   Much appreciated.   

 

[Best Clay for Making a Dutch Oven or Bread Baking Cloche]

7 hours ago, Pres said:

Interesting question @TonyC, but one that can be pretty easily answered from my experience. I have been making pottery for years for use around our household. My wife loves to cook using some of my bowls and casseroles that I have made over the years. She uses one large bowl to bake buffalo chicken dip in, This bowl is about 13 inches in diameter and 7 inches deep. She has also used casseroles to bake scalloped potatoes in, and other casseroles. We use teapots to heat up water in the microwave for tea, and use smaller bowls for microwave cooking. I have been firing ^6 since college, when I started teaching HS in  Central PA. Have sold ^6 stoneware pottery at Pens State festival and have never had a complaint.

 

best,

Pres

Thanks Pres.   I see that you were also part of a former posting on this topic.   I saw a link to Laguna which shared that Cone 6 is more stable than Cone 10.   Do you have a specific clay you'd recommend?  I am going to explore further with the mfrs to learn more from their recommendations as well.  Thanks again for your comments.

[Best Clay for Making a Dutch Oven or Bread Baking Cloche]

1 hour ago, PeterH said:

A google search for site:community.ceramicartsdaily.org ovenware identifies several threads you may find interesting.

A lot seems to depends on how carefully the pot is going to be used.

... added because it emphasizes the edge between wall and floor

 

Thank you.   These were both interesting posts.   I think I will also check with the clay mfr.   Interesting that Laguna stated that Cone 6 were less susceptible to thermal shock than Cone 10 (opposite of my thinking), as were the Standard tech's comments on mullite content in 630.    This is a big part of what I was looking for.    As my relative is focusing more on the bread cloche, I need to read more about the proper pre-heating of the cloche and what that might do to the bread.  Yikes, this might be harder than I thought.  Welcome to the real world

[Best Clay for Making a Dutch Oven or Bread Baking Cloche]

As I am contemplating making a Dutch oven or bread baking cloche for a relative for the holidays, I am realizing that I have some basic questions before starting.   All of my current work is done with various Cone 6 clays (B-Mix, etc.).   However,

1)  I am wondering if a Cone 10 clay is more durable than Cone 6 for an oven baking product?

2) Is there a specific type of clay which is more durable for oven use?

I am also curious as to any pitfalls when making something like this or more importantly so that it is durable for a "lifetime" of use in an oven.  Thanks for any help.   Can anyone point to a good video or YouTube lesson to help with this endeavor?

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