Between 1830 and the 1940s, yellowware was a prominent fixture in kitchens large and small all across America. Yellowware, a ceramic formed by firing yellow clay lining riverbanks in the Northeast and Ohio Valley, ranges in color from corn yellow to dark mustard. Its popularity can be attributed to its low cost and sturdy design--it could even stand up to heat from a cookstove.
Over the last decade, yellowware has attracted the attention of collectors and values have increased. To distinguish yellowware from other similar-looking forms, verify that the piece has a clear glaze--only the base clay should be yellow. Yellowware is difficult to date or pinpoint its place of origin, since only a small percentage of it bears any markings. If you are fortunate to discover a piece with marks, plan to spend at least 25 percent more than for a piece that is unmarked. A simple method for determining whether a piece is English or American is the "tap test." Tap it with your fingertip. If you hear a clear ring, the piece is most likely English; if you hear a thud, the piece is most likely American.
Since the glaze on yellowware contains lead, do not use chipped pieces for preparing food. Also, you should avoid using pieces to store food in the refrigerator, cook with acidic ingredients, or bake dishes in them, since these activities can extract lead from the glaze.
YELLOWWARE GLOSSARY
Yellowware was commonly used for food preparation rather than tableware. Here is a listing of common items of yellowware:
BOWLS
Bowls were often sold in graduated sets of six to eight pieces that range from three to 17 inches in diameter. Many pieces featured colored bands of slip, a clay-derived material mixed with flint and dyes. Collectors often seek complete sets, although the smallest and largest sizes are harder to find.
MILK PANS
Milk pans are similar to nappies (see below) but have a turned lip.
MOLDS
Molds often appear in patterns bearing a cornstalk, wheat or a cluster of grapes.
NAPPIES
Nappies are circular containers with straight sides and no lips that were used as baking and serving pieces.
PIE PLATES
Pie plates were made in several sizes; rare ones measure larger than 10 inches in diameter.
PITCHERS
Manufactured in many shapes and sizes, pitchers range from creamers to large ewers. While they may be thrown or cast, they usually feature applied handles and spouts.
RECOMMENDED READING
Lisa S. McAllister
Yellowware Collecting, Book 2: An Identification and Value Guide (Collector Books, 1996; $17.95)
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
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