The outside of the pot is left unglazed so the bare clay can be decorated by the kiln during the firing. The flame will carry soda/salt throughout the kiln and will pass each pot individually leaving a flame path as it travels making each pot individual. As the temperature in the kiln rises the salt/soda will become silica and adhere to the surface.

The clay is a blend of a high iron body and a white clay which is high in silica. The white body helps soften the colour of the bare clay and the salt/soda from the atmosphere within the kiln can attract to the pot more easily. The high iron clay gives that warm toasted red to brown look, traditional to the firing process on reduction fired stoneware.

For the body of the large Lidded casseroles I use 2kg of clay and for the lids of this size I use 1.3kg of clay. The reason for using so much clay is design feature for its intended use. These pots are used for slow cooking in the oven and not intended for cooking over a flame or on a hob. The thickness of the walls of the pot helps to radiate the heat through the food, helping with the process of slow cooking. In addition, when taking from the oven to serve at the table food is kept hotter for longer for those second helpings.