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 >
P479 bottle.  | NN21875 tankard.  | A23816 jug; Bartmann jug.  | A10903 jug; Bartmann jug.  |
A4866 jug.  | A4325 jug; drinking jug.  | 6205 cup or vase.  | 92.182 bottle; commemorative bottle.  |
77.5/1 pot; potted meat pot.  | NN13021 vase.  | NN13019b vase.  | NN13019a vase.  |
NN13011 jar; jar lid.  | NN13010 jar; jar lid.  | NN13009 plate.  | NN13008 jar; preserve jar.  |
25618 cup; coffee cup.  | 15991 cup.  | 15044 mug.  | 12405 cup; cappuchine.  |
6595 jug.  | 6488 jug.  | 6170 cup.  | P477 jug.  |
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