The sitter cone shut off both cone 6 firings: one at barley and this at over dune cone 6. He had a lot of personality, I told him often 'there will never be another Ralph, not like you'.

♥🛒🌚☀♥

A little disappointing for me loosing a few with the slight overfire and frustration of learning some new glazes but how else do you learn. Glad to find the PinkShadow still nice, good although different at maybe a cone higher. I forgot to say that vase gets a metal spout for pouring olive oil it turned out a happy surprise.

@@pottersjournal ah, I wasn't sure if it might have been an olive oil bottle or a vase but either way it's a beautiful piece. My last firing a couple of months ago, I did a slow ^6 glaze fire and added a couple of raw glazed terracotta pieces in which is way overfired for terracotta but the results were pleasing. I only have brush on glazes at the moment and I have thinned them down too much to counter the guar gum in them so that I can dip and pour. This gave me glaze cracking while drying and crawling a bit after firing but gave me a beautiful traditional shino on a raw bowl. I will have to take the water off and add some dispex or sodium silicate instead to deflocculate them and raise the SG. Hopefully my glazes will behave again then.

@@phillbarnes My liking them in-between thick and thin is often hard to get - just right.

In the end there was no reason not to give into this and have some fun at the same time. Thanks.

Held the slip to the center so it would stay clean when making the spout.

It's a keeper. Not exactly what I want but I'm adopting.

No glamor. Just simple country pots. Glad to know you like.

Sam not my kind of dog or suited to my farm stole my heart. We fostered each other. Now with so mixed emotions he has couple and a dog better than I could have imagined for him. This is Brutus my second foster. So suited to me and the farm so good for young age so much like Ralph and I still think of Sam.

They seem a natural for you but like me without a spout. I've done a number of cooking in the pie and baking pots videos but nothing with technical knowledge. I've used all kinds of clay over the years earthenware, cone 6 to 10 stoneware and never once used a clay specially designed for baking pots. In my cold home right to warm 350-500f oven on rack or stone without problems. It's always said do not go freezer to oven so I tried that too without problem but wouldn't recommend. I used a wood oven too but the kind you remove the flame, and coals then cook at 500f with the radiant heat. Poorly thrown could make a difference as could hand built. Let me know, don't think you'll have problems, I've been thinking of loaf pans too.

Will let you know. Will try and go back and find that cooking video. Small loaf pans are in drying stage. Thanks for all your help

@@sheilacarroll3981 You got my curiosity going now, what did I really do? A long time ago at local historic village the best peach pie I ever had. kzfaq.info/get/bejne/paiCZqSL0baqp40.htmlsi=AE65rZrqWQzbA-JM And after making a very large pie plate video I used it in this one. kzfaq.info/get/bejne/ncydi7Orq66ZeKM.htmlsi=TTL9N-VvFDLEg_aK Now if I had your home-grown tomatoes in winter, I wouldn't even need a pie plate to make a great tomato French galette.

Anyone reading, here is another the Bundt. kzfaq.info/get/bejne/ebV_gs-JndiUeWQ.htmlsi=mbdelivOZHadkyTi I should have road the elephant...

Have no idea what a French galetto pan is. Will look it up. Just now sitting down to tomato pie. Can share recipe. Last of winter tomatoes as Terry cuttings are ready to transplant and he pulled old window tomatoes today