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The French 16th-century Saint-Porchaire ware is lead-glazed earthenware; an early European attempt at rivalling Chinese porcelains, it does not properly qualify as faience, which is a refined tin-glazed earthenware. In 16th-century France Bernard Palissy refined lead-glazed earthenware [6] to a high standard.
Donabe is a traditional cooking vessel. [ 4 ] [ 5 ] It is made from a clay that is porous and coarse. [ 4 ] [ 5 ] : 7 In the area around Iga, Iga-yaki (Iga-style) donabe, have been made since 1832; [ 5 ] : xiii Iga-yaki pottery in general dates back to the 7th century and is highly valued.
Although a three-color lead glaze technique was introduced to Japan from the Tang dynasty of China in the 8th century, official kilns produced only simple green lead glaze for temples in the Heian period, around 800–1200. Kamui ware appeared in this time, as well as Atsumi ware and Tokoname ware.
The leaching of heavy metals, such as cadmium and lead, from a glaze: this can present a hazard to health. Can be eliminated or reduced to a safe level by the use of suitable glaze formulations and processing. Testing is commonly undertaken by reputable manufacturers to ensure ware meets nationally and internationally specified limits.
Western raku potters rarely use lead as a glaze ingredient, due to its serious level of toxicity, but may use other metals as glaze ingredients. Japanese potters substitute a non-lead frit. Although almost any low-fire glaze can be used, potters often use specially formulated glaze recipes that "crackle" or craze (present a cracked appearance ...
Ash glaze was the first glaze used in East Asia, and contained only ash, clay, and water. [2] [3] One of the ceramic fluxes in ash glazes is calcium oxide (CaO), commonly known as quicklime, and most ash glazes are part of the lime glaze family, not all of which use ash.
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Recently applied glaze dripping off of doughnuts, on an open, moving drying rack. In cooking, a glaze is a glossy, translucent coating applied to the outer surface of a dish by dipping, dripping, or using a brush. Depending on its nature and intended effect, a glaze may be applied before or after cooking.