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The Red Wing stoneware companies used salt to glaze their wares from 1877 until about 1895. The glazing technique was then gradually fazed out through 1900 in favor of white glazing.

To glaze these early wares, the stoneware companies literally threw rock salt into raging hot kilns as their wares were being fired. The salt would explode in the high heat of the kiln, covering all of the wares with a thick, hardened, glassy surface that would bond chemically with the stoneware. The salt glaze also coated the interior of the kiln.

The salt glaze also coated the interior surface of the kiln. As these thick layers of salt glaze accumulated, they would often melt and drip blobs of darkened glaze onto the wares. Today, collectors call these blobs "turkey droppings" and they add to the character of the wares.

Before glazing, the potters would frequently "slip" the interiors of the churns. Albany slip, a slurry of dark clay from Albany, New York and water, supplied the dark, protective coating that the potters applied with a brush.

The Red Wing stoneware companies produced churns in standard sizes ranging from two to ten gallons. Taller and more slender than crocks of the same volume, churns were used to make butter. Fitted lids with center holes allowed the homesteader to vigorously plunge wooden dashers through the whole milk in the churn as butter coagulated inside.

The stoneware companies of Red Wing, Minnesota produced stoneware items shortly after their inception in 1877 until the mid-1940's. The shapes of these items ranged widely. However, one overriding attribute describes them all: they were designed to be used. In fulfilling the needs of a developing America, the stoneware companies were hugely successful and their wares were very popular. The popularity of their wares has only increased over time making collecting Red Wing a growing field and exciting hobby!

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