Getting a grip

[offcntr]

I started making crock-style handles on my casseroles and bakers after listening to a public radio story about Minnesota Pottery, and remembering the 25-gallon lard and sauerkraut crocks we had down in the basement, growing up. The technique is simple, but the resulting handles are sturdy and comfortable, easily big enough to grab through hot pads or oven mitts.

I start with an extruded coil, for consistency, cut to 3.5" lengths. (I have the intervals marked on a ware board, so I don't have to measure, just line up and cut. I measure the midpoint of each side, then score and slip a crescent there, along with two coil segments.

The coil is positioned, then pinched in place. I swipe a little off the top and bottom with my thumbnail to smooth the join, then pinch outward to widen and thin the handle. I leave the outer edge fat and rounded.

Once the starter handle is placed and pinched, I dip my fingers in water and stroke the handle back and forth, a horizontal version of the usual pulled handle. This smooths out the pinch marks, thins and forms the handle, refines the edge.

With thumb and forefinger tips, I pinch and press the ends of the handle to the pot, swiping off any excess clay and making nice, tight end points. Finally, I finish with a chamois dipped in water, for a super smooth finish.

Et voila! A handle you can get a grip on.

Comments

[chefxh]

Scrolling down to the finished shot, I had just said to myself, "Voilà!"