Stonewares
Stoneware vessels were fired at a higher temperature than their earthenware counterparts, typically between 1200 C and 1400 C, to create a fully fused ceramic body impervious to water. Typically vessels would be treated with a salt- or ash-glaze, introduced during the final stages of the firing process, to create 'once-fired' vessels. The body and the glaze mature at the same time to form an integrated body-glaze layer. This technique allowed for quicker and cheaper production of vessels than tin-glazed wares, which required two or more firings.
Salt-glazing was the most common form of treatment for stoneware vessels. It probably originated in the Rhineland, concurrently with the development of the stoneware industry. A salt solution would be introduced into the kiln, chemical reactions then taking place vaporised the salt, releasing soda and hydrochloric acid. The soda fused with the clay body of the vessel, often giving a very characteristic 'orange-peel' effect, to form an integrated glaze very resistant to chemicals and impervious to liquids.
Featured types
| German (1300 - 1800) |
| London (1650 - 1900) |
Related objects
There are 636 related objects.<Previous pages: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 Next >
C2423 jug.  | 89.281 jar.  | 81.260 crucible.  | 70.160 jar; cream jar.  |
NN13259 handle.  | 82.454/1 bottle; ginger beer bottle.  | NN13253 bottle; varnish bottle.  | NN13130 bottle.  |
NN13125 bottle.  | 12785 jug.  | 6518 jug.  | 6517 jug.  |
90.237/16 jar and stopper.  | 90.14/2 bowl.  | 90.14/1 bowl.  | 80.168/16 bottle; mustard bottle.  |
80.168/4 pot; cream pot.  | 80.168/3 pot.  | 63.37 mug.  | 53.120/2 jar; preserve jar.  |
53.120/1 jar; preserve jar.  | 35.153 mug.  | NN13277 jug; mustard jug.  | NN13275 jar; jar fragment.  |
<Previous pages: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 Next >