Sunday, June 21, 2015

Same Bowls after 2 firings

I figured out the problem I've been having with pitting. It's not the glaze since I sieved everything to get out the lumps. I'm overfiring. I readjusted the cone setter a bit too far a few months ago. Got pitting on these, but then sanded down, added more glaze and refired to cone 5. And they turned out rather nice. Some very interesting purplish things going on which you can't quite see in this shot. In any case, lots of new noodle soup bowls to play with!

Saturday, June 13, 2015

fresh bowls

Why is it that you need to be in the right frame of mind to throw clay? And "centered" of course. For some reason I can't pop down and throw one object in a few minutes, it has to be all the clay in the house. With classic rock blaring. Over the Hills and Far Away put me in the right frame of mind for these. Obviously I was thinking of noodle soup, though the biggest is really mixing bowl size. It's about a foot across.

Now let's just hope my glazes don't act up again like last time!

Thursday, May 7, 2015

What's with the Pitting?

So I'm fairly happy with the shape of these pots, but why is it, this glaze that I've been using for 20 years, once in a while pits like this? Is it underfired? Are they putting out less juice so the kiln never gets up to temperature? More importantly, should I try to touch them up with more glaze and refire? I guess I don't have much to lose by trying again.

Friday, August 29, 2014

End of August 2014 Flameware

Recent firing of more flameware vessels. They came out nice but really matt. I'm not sure if that will make a difference in cooking. So far this one and a casserole work nicely. The odd thing is that the city seems to give us less power in the summer, so getting these to fire completely was really difficult. I also had to adjust the kiln setter to prevent them from underfiring. DOES anyone still use those, or is it all computerized now? Realize my knowledge of firing goes back to 1993!

In any case, Romano beans slowly simmered in tomato and olive oil. I also roasted lamb chops in the casserole. Lovely, and baked a mac and cheese in it the other night too.

Sunday, June 1, 2014

Last of May Firing

It's a pretty conventional firing, just plates, bowls, some salt pigs which I've never made before and other odds and ends. Since St. Theresa has been on the rampage lately (she's my kin) I decided to fire only to cone 5. And look how lovely everything came out. It was also super careful stirring of the iron glaze. For maybe 40 minutes by hand. But it pays off in the end. What perplexes me is how it turns out brownish on the 50-50 clay body but black on the light white clay. No idea why.

Sunday, December 8, 2013

Leslie's Fire Clay

I love this clay. It is soft and smooth and when fired goes right on the stove top. Now why it is made at IMCO in Sacramento but can only be bought in Berkeley, I cannot say. I would use it much more often if it were sold nearby despite the fact that it is like 30 bucks a bag. Well, here's the idea: Why are there no clay teapots you can put on the burner? I guess these will be both kettle and pot. And it really is just chance that all the lids fit. Also two nice casseroles to replace the other one that lasted a couple of years with heavy use. And some odd cooking pots, in the center. Not sure how they'll work, but we'll see.