URL: Casein on Wikipedia

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https://en.wikipedia.org/wiki/Casein

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Milk as a glaze! How is that possible?

Clay tiles, one unglazed, one carbon glazed

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In the YouTube video (link below) a Karelian potter uses this technique to make cookware. He immerses pieces, while still hot from the bisque kiln, into a bucket of milk. After a few seconds, he withdraws them and they steam-dry quickly. I did not preheat these Plainsman L210 pieces, they were just bisque fired to 1850F. The Russian potter claims to milk-fire his ware to 300-350 degrees, assuming that is celsius I fired these at 500F/hr to 612F (350C), then held for 10 minutes. The surface is smooth and pleasant-to-touch, it is odor-free. The potter claims it retains this surface over many years despite repeated oven use (my observation is that the surface will be lost in a dishwasher). This clay body, L210, is well suited since it fires to a smooth unglazed surface. Indigenous cultures throughout history have learned how to prepare, cook and store food in terra cotta clays like this, they withstand thermal shock better than vitrified stonewares and porcelains. And continue to service even if they do crack.

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