@floriangadsby: I could write a book about making teapots, and I still don’t consider mine to be very good. Every time I make a batch, I can see things to improve upon, I suppose the issue is not making them nearly often enough, in a way, if I spent a month making nothing but teapots, I imagine they’d improve tremendously, but who has time for that? These are some tips on the subject of teapot making, there’s also a number of videos on my YouTube channel that discuss their craft in obscene detail, (a few of those films are almost an hour long). The teapot in question in this video is a very simple one, twice fired, hence the intense green colour the vessel has, because of an area of patchy glaze the pot initially had. The second reduction fired fixed it, mostly, the glaze melts and moves again, and the iron bearing clay underneath intensifies, as do the droplets on the surface, making for a slightly more metallic finish overall. It glitters and gleams a bit more and it turns iridescent where the feldspathic glaze breaks on the sharp clay-work underneath. All in all, a good teapot, but I’ve kept a few notes on what to change when I next throw a batch. #teapot #teaware #celadon #pottery #handmade #ceramics

Florian Gadsby
Florian Gadsby
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Region: GB
Thursday 01 August 2024 14:06:08 GMT
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buffalocustardbath
Buffalo Custardba298 :
That pour looks very satisfying
2024-08-05 02:54:12
2
notkelliweigold
not Kelli :
Artistry!
2024-08-10 07:15:47
0
mfmoc
mfmoc :
😍😍😍
2024-08-02 00:13:35
0
nauah34
Nauah :
I love the look of the pot, would you be able to make a bong/water pipe with the same look? 🥹🥹
2024-08-05 23:43:57
0
lola95464
Sealite Business Consultancy :
Why do u use that color
2024-08-01 18:13:02
0
mrdlsable
Dirk Schut :
you sound like the denim sunglasses guy, only does up 30% 😅🥰
2024-08-10 15:42:04
9
prince_bojji_
Prince Bojji :
What’s the glaze🗣️
2024-08-04 23:23:36
4
cjgm9
cj 🌶 :
everyone likes a deep flange
2024-08-04 20:04:32
0
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Tuna pasta bake stuffed pasta shells  Inspired by my favourite comfort food, these tuna pasta bake pasta shells are the ultimate healthy midweek dinner. High in protein, so satisfying and filling, but of course perfectly balanced.  Serves 3-4  500g passata  1 chicken stock cube, dissolved into 50ml water 1 garlic clove, minced  1 chilli diced  2 tbsp capers  2 tbsp chopped green or kalamata olives  1 red pepper, diced into small cubes 1 tbsp tomato puree  1 tbsp balsamic vinegar  250g ricotta  160g tin tuna in brine, drained  100g spinach 1 spring onion 1 lemon  1 egg  20g fresh basil  50g grated parmesan  20 giant pasta shells (5 shells per portion) Pre heat the oven to 190c fan.  Bring a large pan of well salted water to the boil, and cook the pasta for 5-7min until very al dente but you can stuff. Drain and rinse with cold water to cool and remove the starch.  Wilt the spinach in a frying pan with a diced spring onion and 1 minced garlic clove. Squeeze out any excess water. Mix with 250g ricotta, a drained tin of tuna, 50g grated parmesan, lots of chopped basil and the zest of one lemon. Taste and season with lots of black pepper and a little pinch of salt to your preference (the brine is already a little salty). In a baking dish, mix the passata with chicken stock and all the ingredients listed above. Season with a little salt and pepper. Spoon and press the ricotta filling into each shell and place it on top of the sauce. Grate over a thick blanket of parmesan and cover in tin foil. Bake for 25 minutes covered then 10-15 minutes uncovered until the sauce has reduced and the top is golden. Allow the dish to stand for 5-10 minutes before serving. I use 5 per portion. Perfect paired with some extra broccoli as a side or salad! #healthyrecipes  #EasyRecipesIdeas #pastatiktok #SimpleFoodRecipes
Tuna pasta bake stuffed pasta shells Inspired by my favourite comfort food, these tuna pasta bake pasta shells are the ultimate healthy midweek dinner. High in protein, so satisfying and filling, but of course perfectly balanced. Serves 3-4 500g passata 1 chicken stock cube, dissolved into 50ml water 1 garlic clove, minced 1 chilli diced 2 tbsp capers 2 tbsp chopped green or kalamata olives 1 red pepper, diced into small cubes 1 tbsp tomato puree 1 tbsp balsamic vinegar 250g ricotta 160g tin tuna in brine, drained 100g spinach 1 spring onion 1 lemon 1 egg 20g fresh basil 50g grated parmesan 20 giant pasta shells (5 shells per portion) Pre heat the oven to 190c fan. Bring a large pan of well salted water to the boil, and cook the pasta for 5-7min until very al dente but you can stuff. Drain and rinse with cold water to cool and remove the starch. Wilt the spinach in a frying pan with a diced spring onion and 1 minced garlic clove. Squeeze out any excess water. Mix with 250g ricotta, a drained tin of tuna, 50g grated parmesan, lots of chopped basil and the zest of one lemon. Taste and season with lots of black pepper and a little pinch of salt to your preference (the brine is already a little salty). In a baking dish, mix the passata with chicken stock and all the ingredients listed above. Season with a little salt and pepper. Spoon and press the ricotta filling into each shell and place it on top of the sauce. Grate over a thick blanket of parmesan and cover in tin foil. Bake for 25 minutes covered then 10-15 minutes uncovered until the sauce has reduced and the top is golden. Allow the dish to stand for 5-10 minutes before serving. I use 5 per portion. Perfect paired with some extra broccoli as a side or salad! #healthyrecipes #EasyRecipesIdeas #pastatiktok #SimpleFoodRecipes

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