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.
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.
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.
There's something about clay still wet and fresh from the wheel. It never seems more alive than at this very moment. If you can't discern the shapes, there a really big spice bottle up front, a pitcher, a small tea pot, some vases and bowls. And a two pint mug! Threw some plates too, which I don't like doing as much but we need them desperately. It is remarkable how therapeutic a few hours in the studio can be. I would do it more often if I could get in the groove for just an hour or so. Seems I have to throw a whole box of clay or it's not worth the effort.
I love this red iron glaze. I've been using it for over 20 years and never disappoints. So here are pickle weights to the left and a big pickle crock in the back. Small whiskey cups up front. The funky one my son Benji threw. I really like it - and it works. Other bowls and vases. If you look in the back on the counter there are also two new pizza stones. Unglazed but high fired stoneware. Here's to you St. Theresa (that's the kiln!)
I think they turned out just lovely. It's Navaho Wheel from IMCO with a clear glaze that picks up the grog in the clay body very nicely. For the first trial run I think Dashi Stock in the bottom, some fresh noodles above that, some lobster tails above that, some seaweed at the penultimate and maybe a raw egg on top. The idea is that each layer is cooked with the steam from that below and also flavors those below. Hot coals go in the bottom chamber. I'm thinking now that this will really serve two people. I'll take a shot in action when I have a chance too.