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Crocks, or "preserving crocks", were used in household kitchens before refrigeration to hold and preserve foods such as butter, salted meats, and pickled vegetables. Crocks are made from stoneware, which is a nonporous ceramic that is water-tight, even without glaze. Larger crocks (20-30 gallons) are used for curing meats.
The vernacular term "crocks" is often used to describe this type of pottery, [citation needed] though the term "crock" is not seen in period documents describing the ware. Additionally, while other types of stoneware were produced in America concurrently with it—for instance, ironstone , yellowware , and various types of china—in common ...
German Bartmann jug, c. 1600 Salt glazed containers. Salt-glaze or salt glaze pottery is pottery, usually stoneware, with a ceramic glaze of glossy, translucent and slightly orange-peel-like texture which was formed by throwing common salt into the kiln during the higher temperature part of the firing process.
The former Minnesota Stoneware Company building in Red Wing. Crock manufactured by the company. An offshoot of Red Wing Terra Cotta Works, the Minnesota Stoneware Company, was in production from 1880 to 1906, making a salt-glazed version of the pottery. It is one of the companies that merged to form Red Wing Union Stoneware Company. [1] [2]
Moira pottery works, founded in 1922, was known for its utilitarian stoneware crocks for marmalade [1] and inexpensive pitchers and other kitchen wares, sometimes applied with transfer-printed advertising reproducing quaint turn-of-the-century woodcuts.
A sample 1 gallon crock made by Uhl Pottery Company. Uhl Pottery refers to a collection of items produced by the Uhl Pottery Company. Originally based in Evansville, Indiana in the late 19th century, the company moved to Huntingburg, Indiana where it operated until closure in the 1940s.