There’s no way to adequately credit everyone involved in building what has become the Glazy database. Throughout the years, thousands of ceramic artists have refined their recipes and generously shared them with others via the mail, publications like Ceramics Monthly, and email lists like Clayart. Glazy is simply the latest incarnation of a “recipe sharing” tool.
The Glazy database of ceramic recipes was originally seeded with data from Linda Arbuckle’s GlazeChem database, John Sankey’s glaze database (which is based on the extensive work by Alisa Clausen), and Louis Katz’s Hyperglaze database.
The Glazy website was created by Derek Au.
About the Software
Glazy is released under the GNU General Public License v3.0
Ideas for improving Glazy? Encounter a bug? Questions about glazes in general? Please join the official Glazy Support Group:
If you don’t use Facebook, you can always post a question to the Glazy Wiki:
Glazy is a work in progress. If you notice a bug or have an idea to improve Glazy, please contact us at derek [at] glazy [dot] org.
If you have a question about a specific recipe or material, the Ceramics Recipes Group on Facebook is a great place to ask.
Disclaimer and Health Warning
Glazy takes no responsibility for the recipes in this database. You should be aware of the dangers of ceramics materials when mixing, applying, and firing glazes.
Recipes in this database contain dangerous chemicals that can injure or even kill you through short-term and long-term exposure when ingested, inhaled, or absorbed through the skin. Even after firing, glazes can leach toxic chemicals into food and drink. Ceramicists making functional ware should be especially vigilant in ensuring their glazes are food-safe.
Ceramic recipes “do not travel well” and are very sensitive to differences in materials, preparation (seiving and ball milling), application, firing, and cooling. Even for well-known and well-tested glazes, your results may be significantly different from others. Therefore, knowledge of how to test and adjust glazes is extremely important.
For more information, please see the Hazards information in Recipe Information section.