 Re: Which Clay?
I haven't been near a pottery studio in thirty years, but I do know that that much potters clay is going to cost you an arm and a leg. Anything that thick is almost guaranteed to crack(think dried out riverbed), but not to worry, since it won't vitrify at oven temperatures, you can always smear some wet clay back in the cracks.
Why clay, again?
Also, the entry of that oven is very long compared to the diameter of the dome. Have you actually seen/cooked in the oven you illustrated? What's the source of the photo? |