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Alberta Slip Base for cone 10 oxidation

Code: GA10x-A
Modification Date: 2015-10-30 18:59:53
Member of Group: ASX10

Alberta Slip creates a glossy transparent brown at cone 10 with the simple addition of 10% frit.

Alberta Slip 1000F Roasted45.0
Alberta Slip45.0
Ferro Frit 313410.0


In oxidation, Alberta Slip creates a glaze that is more transparent and lighter in color. It also melts less than in cone 10R so a little flux is needed (thus the use of the frit here). Since Alberta Slip is plastic, you need to use a mix of calcined and raw powder (see for information on preparation of the calcine).

Alberta Slip plus 10% frit 3134 fire at cone 10 oxidation.

Roasting Alberta Slip at 1000F

Roasting Alberta Slip at 1000F

Roasted Alberta Slip (right) and raw powder (left). These are thin=walled 5 inch cast bowls, fired to 1000F and held it for 30 minutes. Why calcine? Why 1000F? Because Alberta Slip is a clay, it shrinks on drying. Roasting eliminates that, a 50:50 raw:roast mix works well for most recipes having high percentages. And 1000F? Calcining to 1900F sinters particles together (creating a gritty material) while 1000F just does not. But note the difference: The raw powder has an LOI of 9% (looses 9% weight on firing). 1900F-calcine has zero%. 1000F-roast has only 3%. So we need 6% less (9%-3%) of it than of the raw to supply the same chemistry. For example, if a recipe calls for 1000 grams of Alberta Slip: Use 500g raw and 456g 1000F roast (500*.94).

Out Bound Links

XML to Paste Into Insight

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<recipe name="Alberta Slip Base for cone 10 oxidation" keywords="Alberta Slip creates a glossy transparent brown at cone 10 with the simple addition of 10% frit." id="94" date="2015-10-30" codenum="GA10x-A">
<recipeline material="Alberta Slip 1000F Roasted" amount="45.000" unitabbr="kg" conversion="1.0000" added="0"/>
<recipeline material="Alberta Slip" amount="45.000" unitabbr="kg" conversion="1.0000" added="0"/>
<recipeline material="Ferro Frit 3134" amount="10.000" unitabbr="kg" conversion="1.0000" added="0"/>
<url url="" descrip="Recipe page at"/>

By Tony Hansen

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