About
Statement
I strive to make simple utilitarian forms with straightforward handling of clay and glaze. My goal is to offer pots that reveal the character of the materials, retain the the subtle marks of the making process, and give joy in use.
My pots are made with stoneware clay that is fired to non-absorbency (2115 degrees F, cone 5 oxidation). Surfaces that may come into contact with food or liquids are coated with a food-safe, lead-free glaze. All of my pots are guaranteed free of defects in materials and workmanship. Due to their handmade nature, some variation in shape and appearance from piece to piece can be expected.
Bio
I discovered my passion for designing and making pottery in 1991. At the time, I was at the beginning of a 13-year career as a professional art student. Sadly, this first career came to an end when I graduated with a BFA in ceramic art from the University of Florida in 2003. In 2008, after an involuntary 5-year hiatus from ceramics, I opened my present studio. I currently live in Gainesville, Florida with my wife Christine, who teaches Ashtanga yoga. We expect to adopt a new puppy some time in 2013.
Care and use
All of my pottery is food safe and completely lead-free.
Unglazed stoneware is non-absorbent, but it can be stained by oily or dark foods. To minimize stains on unglazed surfaces, soak the pot in cold water for several minutes immediately before use. (Except when heating in a microwave or conventional oven, see below.)
Please use caution when using stoneware in a microwave oven; the item can get unexpectedly hot. I usually put the dish on a paper towel or potholder before reheating so I can take it out without touching the pot directly. Make sure the pot is thoroughly dry before microwaving.
Please take reasonable precautions when cooking with stoneware in a conventional oven: Make sure the pot is thoroughly dry before putting in the oven. Avoid excessive thermal shock- this can be caused by putting a cold pot on in a hot oven or by putting a hot pot on a cold or wet surface. Best to put the dish (with the food inside) in a cold oven, cook, then put the hot dish on an metal rack to cool. Do not cook in a cracked pot.
Not for stovetop use.
Handwashing is recommended, though these pots will apparently survive repeated washings in my parents’ dishwasher. (I’ll have more solid data on this when we get around to remodelling our kitchen; For now, *I’m* our dishwasher.)
