Stoneware

Stoneware: Stoneware pottery is fired at temperatures between 1200 degrees to 1300 degrees Celcius, resulting in a ware that is non-porous (vitrified) and stone-like. Paste color generally ranges from white to grey to tan. While stonewares are impervious to liquids and do not need to be glazed, they often are. Salt-glazing is the most prevalent method used. During the firing, salt is introduced into the kiln. The sodium reacts with silicates in the clays, creating a shiny, pitted surface. This "orange peel" texture is an identifying characteristic of salt-glazed stonewares.

English Brown Stoneware

c. 1675–late 18th c.

English Dry Bodied Stoneware

1670s–1820s

Institutional Ware (Hotel China)

c. 1879 to mid-20th c.

North American Stoneware

early 18th–20th c.

Nottingham-type

late 17th–early 19th c.

Relief Molded Stoneware Jugs

c. 1830–1870s

Rhenish Stoneware

late 13th c.–end 18th c.

Sprig Molded Ware

varied

White Felspathic Stoneware

c. 1780–c.1815

White Salt Glazed Stoneware

late 17th–late 18th c.