The main ceramic categories are: stoneware, earthenware and porcelain. handmade porcelain casserole with lid
1. EARTHENWARE AND STONEWARE CROCKERY
Earthenware and stoneware are certainly the more ordinary of the three but although both are opaque (porcelain is translucent), there are some differences to be aware of.
Stoneware is harder, stronger, extremely durable and more temperature-resistant than earthenware and, as such, is often used for kitchen items, such as casserole and oven dishes. It is usually much heavier than earthenware and when chipped will appear dark and gritty inside.
Sometimes used for utilitarian dinnerware, earthenware is a less precious alternative to porcelain. It can be decorative like porcelain (although not of a fine quality) and when chipped will appear white and chalky. Many cultures are well known for the decorative earthenwares they produce such as tagines and terracotta pots.
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2. PORCELAIN AND BONE CHINA CROCKERY
When it comes to luxury crockery, the only options to consider are certainly porcelain or bone china, but even these two and their qualities can vary widely.
The Penguin Dictionary of Decorative Arts describes porcelain as “a hard, translucent and, generally, white ceramic substance. There are two main types: 1. hard-paste (pâte dure) [and] 2. soft-paste (pâte tendre) porcelain.”
Hard-paste or true porcelain is distinguishable by the use of kaolin (or China clay) in its composition, along with feldspathic rock. Having been first produced in China (hence its alternate moniker) in the 7th and 8th centuries, it was finally introduced in Europe around 1709. Due to its translucency and delicacy (it can be made to be very thin), porcelain is highly valued and sought after. It is also non-porous making it suitable for food and dining use.
Limoges porcelain (used by brands Porcel and Marie Daâge) is the most respected porcelains in the world. Of this type of porcelain, Parisian designer Marie Daâge says, “The French porcelain of Limoges [which] we are using is very well known around the world [due to] its wonderful whiteness. This [whiteness] makes the quality of Limoges, thanks to kaolin which was discovered in the late 18th century in this part of France where our porcelain comes from and where our workshop with our painters is. King Louis IX of France was very proud of this when it was discovered! The kaolin also makes it very hard and strong.”
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Soft-paste porcelain first appeared in Europe in 16th century Florence as Europeans attempted to discover the secret of the East’s designs by adding extra components such as powdered glass. The most desirable soft-paste porcelain to be created was fine bone china which originated in Britain in the 18th century.
With a Royal Warrant and as a champion of fine porcelain since 1759, Wedgwood is an unchallenged expert in the field of luxury tableware. Its care guide explains, “Bone china is made with China clay, China stone and the addition of bone ash. [This] addition gives the material greater strength and translucency, meaning it can be made thinner without loss of durability.”
Fine bone china is now produced by mixing hard-paste porcelain with bone ash. (The quality of bone china is dependent on how much bone ash is included in its composition. Nothing less than 30% bone ash should be accepted.) Because of its durability – the result of a combination of hardness and density – bone china is often chosen for luxury table services. The addition of bone ash also produces its characteristically creamy white hue.
Both hard and soft-paste porcelain are fired at much higher temperatures than stoneware and earthenware giving them their translucent qualities.
