GLAZEBASE TEMPLATE

Use this for each glaze submitted. DON'T CHANGE HEADERS!
>DO NOT include this line and the next - start each file with "Recipe Name:"
**** CUT HERE **** CUT HERE **** CUT HERE **** CUT HERE ****

Recipe Name:
Cone Range:
Cone Size: [Large, Small]
Cone Type: [Orton, Seger, other(specify)]
Color: [pick list is in instructions]
Surface Quality: [Gloss, Semi-gloss, Waxy, Satin matt, Smooth matt,
Stony matt, Matt, Dry matt, Crater]
Firing Type:[Oxidation, Reduction, Ox. or Red., Salt - Soda, Wood, Raku,
Saggar]
Material #1:
Material #2:
Material #3:
Material #5:
Material #6:
Material #7:
Material #8:
Material #9:
Material #10:
Material #11:
Material #12:
Material #13:
Material #14:
Clay Color/Type: [White earthenware, Buff earthenware, Red earthenware, White
stoneware, Grey stoneware, Gray stoneware, Brown stoneware, Porcelain]
Clarity: [Clear/transparent, Translucent/cloudy, Semi-translucent,
Semi-opaque, Opaque]
Crystals: [None, Small, Medium, Large] [Clustered, Dispersed]
Bubbles Within Glaze: [Yes, No]
Glaze Flow: [None, Little flow, Moderate flow, Fluid, Runny]
Glaze Type:
MEASURED Thermal Expansion:
Comments:

- What Makes This Glaze Unique:

- Reliability of glaze:

- Firing data:

- Surface quality variations:

- Kiln size, manufacture and type:

- Effects of firing to different cones:

- Coloring oxides, stains and opacifiers tested:

- Known glaze flaws:

- Apparent viscosity for pouring and dipping:

- Application thickness:

- Effects on different clay bodies:

- Interactive effect with other glazes:

- Specific gravity of glaze for pouring and dipping:

- Water pH/composition:

- Calculated unity formula:

- Analyses for any rare or unusual ingredients used in this glaze:
Glaze Contributor:
Date of Submission:
Test Site:
Source for the Original Recipe: