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glaze test for lamont caramel apple variation base, cone 6, oxidation.

updated mon 3 nov 03


Alisa Clausen on sun 2 nov 03

Glaze test for Lamont Caramel Apple varaition BASE, cone 6, ox.
Glaze tested on white midrange stoneware fired in electric oxidation to =

Source: Clayart, Chris Schafale
Credited to:

Firing ramp:
100c p/h to 600c (212f - 1112f)
150c p/h to 1100c (330f - 2012f)=20
100c p/h to 1220c (212f - 2228f)
5 min. soak
cool down max. to 800c
Hold 1 hour
Shut off kiln

16 Frit 3134
8 Dolomite
16 Spodumene
19 Kentucky Old Mine #44 (Ball Clay)
5 bone Ash
4 Nytal 100 HR (Talc)
32 Silica

15 RIO omitted for this test

Note: All raw materials are measured up or down to the nearest whole =
decimal. =20
Colorants or additives to a 100 gram test batch are measured in precent =
to the 100 gram test batch.

Local Ball Clay for Kentucky Old Mine #44
Local Talc for Nytal 100 HR

Fat, semi-gloss white glaze. Milky where thinner, opaque and white =
where thicker. Surface is smooth with some very small crystals.
Pooled around edge where thickest but did not drip.
Regards from Alisa in Denmark