The earliest salt glaze pots date back to the 14th century Germany.  They were characterized by their stamped decorations and cobalt blue decorations.  By the 17th and 18th century England had become well known for their high quality salt glazed domestic ware, and by the 19th century it was the most popular house hold pottery in North America. The style started to die out, but was re-popularized by folk potters in the Northern Carolina area, and by English potters like Benard Leach.

 Salt glazed pots can often be recognized by their "orange peel" surface.  Un-glazed salted pots will have a very thin layer of glaze produced by the salt that is introduced into the kiln along with some flashing from the way the flames hit the pots. Decorative slips and glazes are often times used in conjunction with the glaze that is formed in the firing.

 To salt glaze a pot you have to bring the kiln up to a temperature where the clay is ready to bond with the salt, which is usually around 2000 degrees Fehrenheit. The salt is introduced into the kiln and then it is vaporized, breaks down into sodium and chloride, bonds with the clay and then exits the kiln as salt vapor. Typically the potter will add anywhere from 2-15 pounds of salt depending on the desired effect. Pots are often times glazed on the inside where the salt will not reach. Salt fired pots rely on the unpredictable nature of the process to define the outside of the pots.