Miller 510 white stoneware firing range

Never hear of it. But you could easily make up a few test bars and throw them in with your next set of bisque and glaze firings to cone

1. You will have to decide for yourself if they are vitrified enough. You could compare them to identical bars made from your regular cone 6 body, just for a reference point. Do absorption tests, which everyone uses as a benchmark. If they don't absorb excessively (say, under a few percent), you are probably OK. You can then use the clay normally to make a few mugs, and try microwave tests to see if that's going to be a problem.

But people use low-fire for all kinds of stuff, including mugs, so it's really a judgement call. If your clay still has high absorption at cone 6, and you are nervous about functional uses, just save it for non-functional. Actually, it might even make good ovenware, if you want to do the testing.

Best regards,

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Yes, I was being lazy and hoping someone else had done the work for me. This clay seems very different to me than highfire stoneware I used to work with - my guess is that it has a huge amount of talc in it... I should do the work and test it myself - I would just much rather spend my very limited time throwing what I want rather than waiting. I had not thought of it for ovenware - the body seems way too tight for that but I could do some little custard dishes and work out from there... yep, that could be a fun way to go. Thanks for the input. Donna

Haven't tried Miller 510, but I did do some testing of various (mostly Laguna) ^10 stoneware at^6. Basically, all of them came out in the 4-5% porous range, compared to the^6 clays I was also testing which came out in the 0-3% .

Campbells Warm Brown (^6): 13.5% shrinkage, 0% porous (my scale isn't good enough to tell) Campbells Red Brick - same as the warm brown Little Loafer (Highwater ^6): 14% shrinkage, 2.7% porous

Laguna B10: 12% shr> Yes, I was being lazy and hoping someone else had done the work for me.

Thank you for sharing. This is good to have. Donna