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About BeyondVagabond

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  1. Thank you again, Min! This is invaluable I wonder: what say you about low fire under glazes on mid fire clay? I'm guessing it is a matter of testing them on sample shards in kiln. Of course, I can also buy mid-fire underglazes, I'm just not very familiar with which might be a superior brand to consider. Thank you again!
  2. Hello Sam! Thank you, as well for this additional information! Yes, of the plates, buttons, and decorative spoons I have made, I have glazed the ENTIRETY of the piece, inside and out, including the bottoms, and fire them on stilts. My understanding, then, is that stoneware is more vitrified and so would be fine if the bottoms were unglazed (such as the bottom of a pie dish)? Wow, I really cannot see myself making something for the stove top, that sounds like quite a feat! I'm thinking ovenware: pie plates, small casserole dishes. And then platters and chargers, and teapots and mugs.
  3. Hello Min! Wow, thank you for taking the time to answer me in such a thorough, thoughtful manner. I HAD heard that the Amaco White clay (which I AM using) goes up to cone 3, but was told by another ceramic artist that it would just likely be better to go ahead and purchase a stoneware clay or clay body that goes up to cone 6 is this is the standard for less porous clay? So I never bothered to try to go up to cone 3 with the Amaco. I don't know whether it would just make more sense to purchase the "proper" clay instead? I tend to underglaze painted art on my pottery work (Duncan Cov
  4. Greetings! I'm a fairly novice potter who has made figurative pottery with some functionality using Amaco Low Fire White, which fires to 04. These are mostly ring dishes and candle holders. I've recently been looking to make food safe pottery such as plates, teapots, and pie plates, but have been given conflicting reports on how to make them fully food safe. I know that low fire clay is somewhat porous, but would a good quality glaze make them 100% food safe? I also have heard that pie plates and other bakeware may be prone to thermal shock if just stuck into a hot oven, and the
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