Jump to content

Search the Community

Showing results for tags 'foodsafe'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Ceramic Arts Daily Forums
    • Forum FAQ & Terms of Use
    • Studio Operations and Making Work
    • Clay and Glaze Chemistry
    • Equipment Use and Repair
    • Business, Marketing, and Accounting
    • Educational Approaches and Resources
    • Aesthetic Approaches and Philosophy
    • Int'l Ceramic Artists Network (ICAN) Operations and Benefits
    • Ceramic Events of Interest
    • Community Marketplace – Buy/Sell/Trade/Free

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Location


Interests

Found 2 results

  1. Hi all, Happy New Year to everyone! I'm interested in firing stoneware dishes without using a glaze. I only want to use coloured slips. Would this still be food safe? I spoke to a potter at a rather prestigious ceramics event in London and she didn't use any glazes. I asked her if her ware was foodsafe and she told me, yes. I'm guessing that the high-fire temperatures will vitrify the clay sufficiently to make it washable/hygienic/easy-to-clean? One of the reasons I want to do this is so I can stack the shallow dishes on top of each other during the firing - but I also like matt fin
  2. I've read as many posts as I can find about making fermentation crocks and lids. One person said they use stoneware. A post by Min said they used porcelain. I would like the clay to be free of impurities and not porous. What type of clay should I use? And do I have to glaze the inside? If so, can you recommend a foodsafe glaze that will stand up to fermentations? Thank you.
×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.