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Hello! I've decided to start using flamware clay to make cooking pots and I'm wondering if anyone has any experience or knowledge to share. I worked with an artist for several months who works with flameware so I know a fair amount, however my knowledge is limited to her techniques and glaze recipes. The artist I worked with soda fires her work to cone 11. Has anyone tried firing flameware in a wood kiln? Thanks!
Week 11 Considering the types of pottery, which category of ware may be used for Microwave, Oven, Stovetop, and in the dishwasher? Stoneware Porcelain Unglazed Earthenware Flameware A primary rule when using Stoneware or Porcelain for baking or roasting is to _____________________________ . fill the pot as much as possible begin with a cool oven never pour cold water into a hot pot to add liquid all of the above Flameware is uncommon as: the clay is difficult to mine few potters have the resources to formulate, fire, and test this kind of ware, so it is understandably expensive. It is not a useful kitchen ware glazes do not adhere to it A popular form of storage jar that does not require a lid and is quite popular with cooks is the pickling crock salt pig french butter crock all of the above This weeks questions come from text in In the Potter's Kitchen, Sumi von Dassow, c. 2014, American Ceramic Society. Note from Pres: For those of you looking for functional pottery ideas, this is a great book with complete pictures to lead you through more difficult forms. On the upside is also the wealth of recipes for those of you that cook, also possible selling points with recipes in you ware at shows. Answers: 4.Flameware - Flameware is a relatively modern product that relies on modern testing technology to ensure that each piece is correctly formulated and ï¬red. Itâ€™s made from specially formulated clay that can withstand the thermal shock of heating directly on a stove-top and can also be used in the oven or microwave. Flameware absorbs no water at all. While Flameware is very versatile, potters who work with this kind of clay must be diligent about testing their ware, so itâ€™s not commonly made. Only a few clay manufacturers make â€œFlamewareâ€ clay. For most porters, it must be custom-made, and only a very experienced and committed potter will want to try to make this kind of ware. If you want to make ï¬‚ameware, youâ€™ll have to research clay recipes and materials and contract with your supplier to make it for you. The liability if the clay fails in use is too great, and ceramic materials are too variable for most suppliers to want to take on the risk of making Flameware clay. If you want to work with it, youâ€™ll have to perform careful tests on every batch of clay and every kiln load of pots. 4.all of the above - Caring for Stoneware and Porcelain ' Always place stoneware or porcelain baking dishes in a cold oven instead of pre-heating the oven. Always fill your baking dish - donâ€™t use it to heat. small portions of food. For best results when roasting meat, chicken, or fish, surround the meat with vegetables and liquid to protect the baking dish from uneven heating. Never pour cold liquid into a hot baking dish! This is a good way to crack ceramic or glass bakeware, and itâ€™s not good for cast iron or other metal either. 3. 2. few potters have the resources to fomulate, fire and test this kind of ware, so it is understandably expensive. (see explanation in question 1 of Answers) 4. 2. salt pig - One commonly used kind of storage pot doesnâ€™t require a lid. This is the salt pig, which is very popular among cooks. Stored on the kitchen counter, next to the stove, it allows a busy cooks to spoon salt into recipes with one hand. Though many potters make stoneware salt pigs, traditionally this form is made from earthenware and the interior is left unglazed to allow the porous clay to absorb moisture and keep the salt from clumping. Perhaps this feature is not necessary with regular table salt which contains anti-caking agents, but sea salts often do form clumps in a shaker. There isnâ€™t any one correct form for a salt pig, but the traditional one is shaped like a bent chimney-pipe. Another popular style is shaped like an egg standing on end, with a hole cut in the side. The opening faces forward instead of up, allowing the salt to be spooned out conveniently, and helping to keep dust and cooking debris out of the salt. A salt pig is a very handy pot to have nearby while you are making sauerkraut. Note from Pres-I have begun making some apple bakers as described in the book, and as I do not use added sugars of any type these are nice for when others in the family are eating apple dumplings. My granddaughter is enjoying apples this way also, but she adds sugar.
Do you know any flameware clay sellers (â€œflameproofâ€ clay formulated to withstand thermal shock when heated)? And do you know any in Europe? I'd like to make products of it, but am afraid of experimenting with the clay production. Many thanks in advance Palo