Description
I made Taos Long Tray using a slab roller and a drape mold. First, I roll out the clay to about 3/8″ and then I drape the slab over the mold, carefully forming the clay around it. Then I cut the clay around the mold, leaving 1/2-1 inch extra. This will preserve the size of the platter when cleaning up the shape and edges. After the platter has stiffened slightly, I take it off the mold and tidy the sides and corners. Then cover it so that it dries slowly. Flat bottom.
Drying long trays takes some care. Mainly it takes more time than usual in order to prevent warping. Once the tray is dry, I fire it to about 1800. This renders the clay a ceramic that is absorbent to glazes.
To produce the Taos glaze effect, I start by dipping approximately half the platter in a floating blue glaze which I make. Next I dip the remaining half in a copper green glaze which I also make. Then I take a cream rust glaze (yes, make that too) and I pour it over the seam of the two glazes. Now, here’s where things get wild. For the last step, I pour a red gold glaze which I buy commercially over mostly the blue area and paint on the ledge as well. The result looks like a Rorschach test image! But when fired to 2200 degrees F in my electric kiln, the 4 glazes make magic, often reminding me of the Northern New Mexico landscape. Thus the title “Taos”.
Use Taos Long Tray for holiday treats. Serve appetizers, sushi, veggies, or even sides. Or use on the table to organize sugar, creamer, and salt n pepper shakers. Display the tray when it’s not in service. Makes a great wedding gift!
12″ in length and 5.5″ wide. Dishwasher and oven safe.
