Copper Red Pieces
Of all the art glazes, copper-reds are among the most prized by collectors, particularly the Chinese copper-red glazed pots of the Ching dynasty. Various copper-red glazes have been called Sang-de-Boeuf, Flambe', and Peach-Bloom. All are characterized by having a minuscule amount of copper in an alkaline glaze that is fired in a reduction atmosphere.
The Ching dynasty reds were fired in wood-burning kilns for a period of several days to a week. They were protected from the direct flame and the ashes of the wood by being placed in containers with lids, called saggars. In my experience, it is still true that the best copper-reds are fired for a long period of time and protected from direct flame. I fire my reds in saggars, but my firings take twenty-four hours rather than a week.
To more closely approximate the long firings of the Ching dynasty reds, I always fire my pieces at least twice. Between firings, I grind the glaze from the foot of the piece, heat it, and spray it again withglaze. This has the effect of making the glaze surface much more interesting and deep.
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