Earthenware

Earthenware is the most ancient and common type of ceramic. It is fired at relatively low temperatures (typically 1,000°C to 1,150°C), resulting in a product that is porous and less durable than Porcelain or Stoneware.

Despite its fragility, earthenware remains highly valued for its warm, artisanal charm and its ability to take vibrant, thick glazes.

• Porosity: In its unglazed state, earthenware is porous enough to absorb liquids. It must be glazed to be used for food or water.
• Opacity: It is completely opaque, often featuring a thick, heavy body.
• Color Palette: Natural earthenware ranges from buff and cream to deep terracotta reds and oranges.
• Fragility: It is softer and more prone to chipping and scratching than higher-fired ceramics.

• Terracotta: Uncoated earthenware, famous for its reddish-brown color, widely used for plant pots and traditional cooking vessels (like the Tajine).
• Faience / Majolica: Earthenware decorated with colorful tin glazes, historic in Italian and French ceramics.
• Creamware: A refined, cream-colored earthenware developed in the 18th century to mimic porcelain.

• Hand Washing Recommended: Due to its porous nature, water can seep into the body if it stays submerged, leading to cracks.
• Microwave Caution: Earthenware can get extremely hot in the microwave or even crack due to absorbed moisture. Check for a specific “Microwave Safe” Backstamp.
• Avoid Sudden Temperature Changes: It is highly sensitive to thermal shock.

• Emma Bridgewater (UK) - Famous for modern, hand-painted creamware.
• Quimper (France) - Renowned for traditional Breton hand-painted earthenware.
• Gien (France) - One of the most prestigious manufacturers of fine earthenware.