Bonjour, merci beaucoup pour votre vidéo. Aussi, j'essai de faire un demi-œuf en porcelaine coulée mais j'ai des problèmes pour la cuisson dans mon four électrique à 1280° voir 1300 ° Il se déforme. Je l'ai cuit sur un lit de chamotte fine, tête en bas(arrondi en bas dans un nid de chamotte) mais le côté ouvert n'est pas bien rond. j'aimerai les cuire côté plat posé sur la plaque, mais il se déforme aussi. on m'a dit de faire un engobe de 50% de kaolin / 50% alumine sur la plaque réfractaire .... qu'en pensez vous ? et avez-vous des conseils ? Je vous en remercie infiniment car cela pourrait m'aider à avancer dans mon projet. très cordialement. Christine
Christine, it will help if you make a support for the form. Where the support touches the porcelain, you cannot put glaze. If you get a chance, consider taking one of my online workshops. It will help you to fully understand the character of porcelain. If you cannot understand English, I have good news for you. We will add transcripts to the videos in the near future that will help you to understand better.
Hello Antoinette, now I have one more question. I saw, that there are a lot of diefferent proclainclay. Which one is in your mind the best an where can I buy it? Thank you very much!
@sonjarabhans|4875 There are many different types of porcelain in different parts of the world. I suggest you find a pottery supply company in your area/country. Ask them about the porcelain that they carry. Grolleg based porcelains are the easier ones to work with.
@sonjarabhans|4875 Did you know that I taught many many potters to work with porcelain online? If you go to this link: www.teachinart.com/antoinette-badenhorst.html you'll see the classes that I offer. It is cheaper than to travel too. If you have questions, let me know. I helped potters all over the world from 51 countries before. I know I can help you too.
Oh it depends on what I want to make. For cups I use a much smaller balloon ( 6”) than when I want to make a large salad bowl. The larger is more risky though, especially when it decides to burst. I had porcelain slinging all over the studio before. Also: chances for warping is much higher.
It depends on what I want to make. For cups I use no larger than 6 inches. For salad bowls, I went as big as 16 “, but it is much riskier for warping and wait for it to burst😳😳 Use the strongest you can get your hands on.
Hello, thank you very much for your video. Also, I try to make half an egg in cast porcelain but I have problems cooking in my electric oven at 1280 ° see 1300 ° It warps. I cooked it on a bed of fine chamotte, upside down (rounded down in a chamotte nest) but the open side is not quite round.I would like to cook them flat side on the baking sheet, but it also warps. I was told to make a 50% kaolin / 50% alumina slip on the refractory plate .... what do you think ? and do you have any advice ? I thank you very much because it could help me move forward in my project. cordially. Christine
You’re welcome Christine. I think I answered you in an email. You are on the right path to use a refractory material. There are many things to consider when firing porcelain.I describe it in full during my “Understanding porcelain “ online class.
