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.
This is actually whole milk on a white pot. First fired at cone 04 in an electric kiln. I brushed the milk on and refired in the BBQ for about an hour at 600 degrees or so. It's now waterproof. Why you wonder? Prehistoric pots in England show resides of milk, I think a kind of glaze. Waterproof too. It works much better than fat. I also tested pork, butter, goose, and wax. Milk was best. So did a whole pot and cooked some broth with bones and onions. Works like a charm. But I need to get it onto a wood fire.
Have you ever heard of glazes being burnt? Well these are. Color wise. They're perfectly functional. It's attractive in an austere kind of way; the greens turned black. Spots sizzled like they were grilled. St. Theresa (the kiln) is still over firing. It's the long neglect, poor baby. Actually it's the setter which is still set too far. For better or worse, I'm giving most of these guys away. Those of you I've promised. Send me you addresses again, for Pete's sake! The plates I need desperately, but the rest is presents. XOK