I'm sure I will get varying opinions but still welcome everyone's input.
What type of clay would most suitable for ovenware, earthenware or stoneware? With or without grog?
I attended a workshop this past weekend where we were told that earthenware would be preferable because it is a better insulator. We were also told that earthenware never vitrifies, so it seems that one would have to be even more careful about their glazes.
I work in stoneware, so that's my natural leaning. I am very eager to hear your responses.
Thanks, Gaye Sekula San Antonio, Texas