Salt Glazed Stoneware

Salt Glazed Stoneware

Stoneware production in the U.S. began at different times but took off in the 19th century. After the civil war, stoneware production increased even further with the use of industrial pottery techniques, including the use of molds to create vessels. This industrialization put most local potteries out of business by the Great depression.

Stoneware is characterized by a hard, impermeable, and non-porous body with a wide variety of paste colors—usually buff/tan but can sometimes be brown or grey. It is generally fired at 1200-1350° Celsius. Salt glaze stoneware is one of the most common glazes, characterized by a dimpled “orange peel” texture. This occurs when salt is introduced to the kiln during the firing process. The color of the salt glaze can range from light grey or tan to dark grey but can also have a reddish hue depending on the iron content of the clay and variable kiln conditions (Greer 1981: 35). Salt glaze is usually seen with an Albany slip (see “Albany slip stoneware” for more details) on the inside of the vessel after 1860 and without an Albany slip interior prior to 1860. Production of salt glaze stoneware slowed to a near halt after 1900 (Greer 1981:263).

Greer, Georgeanna H.
1981 American Stonewares; The Art & Craft of Utilitarian Potters. Schiffer Publishing, Atglen, Pennsylvania.

https://apps.jefpat.maryland.gov/diagnostic/Post-Colonial%20Ceramics/NorthAmericanStoneware/index-NorthAmericanStoneware.html

1800-1930s

Historic Ceramic

p1765/ACC 170, p1/ACC 133, p46/ACC 133, p272/ACC 165, p272/ACC 165, p272/ACC 165, p5296/ACC 170, p1753/ACC 170, p1765/ACC 170, p470/ACC 170, p488/ACC 170, p305/ACC 190, p39/ACC 190, p731/ACC 190