Redware

Of the two "redware" types, both made between the 17th to 19th centuries (with modern revivals or imitations), the European was unglazed stoneware, mostly for teapots, jugs and mugs, and moderately, sometimes very, expensive.

The American redware was cheap earthenware, very often with a ceramic glaze, used for a wide variety of kitchen and dining functions, as well as objects such as chamberpots.

The Dutch Elers brothers brought the style to Staffordshire pottery in the 1690s, after finding a suitable source of clay, and were widely imitated there.

Some red stoneware by rival Dutch potters including Ary de Milde from the years around 1700 does survive, closely copying Yixing pots in style.

[3][4][5] Josiah Wedgwood later refined the type, and gave the decoration a fashionable turn towards Neoclassicism, with his "Rosso Antico" body.

[6] Major museum collections concentrate on the larger dishes, platters and jugs that are glazed, often in yellowish tones, and painted with bold folk art designs, even well into the 19th century.