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Talavera plate by Marcela Lobo. Authentic Talavera pottery mainly comes from Talavera de la Reina in Spain, and the town of San Pablo del Monte (in Tlaxcala) [6] [7] and the cities of Puebla, Atlixco, Cholula and Tecali, in Mexico; as the clays needed and the history of this craft are both centered there.
Pinch pots and other small clay objects could be formed directly by hand. Hohokam potters and their descendants in the American Southwest employed the paddle-and-anvil technique, in which the interior clay wall of a pot was supported by an anvil, while the exterior was beaten with a paddle, smoothing the surface. [4]
White clay is a favorite to work with but many colors are used. A potter's wheel is not used. The bottom of the pot is molded and the upper part is created by the coil method. When the pot is dry, it is rubbed with a stone or other hard object to make it shine. This can take days. Pots are fired on the open ground using wood and manure for fuel.
Cooking in unglazed clay pots which are first immersed in water dates at least to the Etruscans in first century BC but likely dates to several centuries earlier. [1] The Romans adapted the technique and the cooking vessel, which became known as the Roman pot, a cooking vessel similar to those made since April 1967 by the German company Römertopf.
Traditional pueblo pottery is handmade from locally dug clay that is cleaned by hand of foreign matter. The clay is then worked using coiling techniques to form it into vessels that are primarily used for utilitarian purposes such as pots, storage containers for food and water, bowls and platters.
Clay tempered with sand, grit, crushed shell or crushed pottery were often used to make bonfire-fired ceramics because they provided an open-body texture that allowed water and volatile components of the clay to escape freely. The coarser particles in the clay also acted to restrain shrinkage during drying, and hence reduce the risk of cracking.