For a glaze to be considered stable, its metal oxides need to be locked into the silica melt so they’re unable to interact with the weak acids in food and drink.

A studio test * of stability for the listed recipes was conducted on test tiles glazed with one and two coats vertically arranged, as shown below.

Then, the lower half of the samples were immersed in white vinegar for 3 days at room temperature in a plastic container. (Click on the photo to enlarge.)  After the soak, the samples were inspected for a change in color or surface properties between the upper and lower sections.

All the samples have been retained for future review and testing. The only sample found to have a slight color change was Brian’s Gold.

This test finds glazes that aren’t stable; however, it is not powerful enough to be certain a glaze is stable. Quantitative laboratory testing is the only definite way to know how resistant a glaze is to acids.

*   Tests conducted as detailed in Hesselberth and Roy;   Mastering Cone 6 Glazes





12 Responses to Stability

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      This is the only blog I ever tried doing, so I can’t compare the platform with any others.
      But “WordPress” has been pretty user friendly, so I’d go with it again !

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