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How to Identify Stoneware

Stoneware --- or "steinzeug" as it was then called --- originated in 15th-century Germany, where potters developed a technique of firing clays at high temperature, resulting in a ceramic that was hard, durable and waterproof even when left unglazed. The use of stoneware in making all kinds of drinking and pouring vessels spread across Europe, and it was still utilized for drainpipes and flower pots well into the 20th century.

Instructions

- 1
  Take a general look at the item itself, assessing its purpose. Stoneware was employed mainly for utilitarian items such as tankards, spirit barrels, teapots and the fat-bellied jugs known as Bellarmines. Purely decorative items are less likely to have been made from stoneware.
- 2
  Examine the glaze. Some stoneware was left partially or wholly unglazed, in which case its appearance could be gray or buff-colored. Most, however, received a glaze of salt thrown into the kiln during firing. A typical salt glaze is thin and extremely hard, with a distinctive "orange peel" texture. Alternatively, stoneware could be covered in a clay slip, resulting in a rich nut-brown color.
- 3
  Look at the decoration. Much Victorian and early-20th century stoneware is embellished with vignettes of hunting scenes applied in relief, but on earlier pieces you can also find stamped and incised decoration, in rare cases particular names and dates. Bellarmine jugs have a bearded face under the spout.

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