{"id":2102,"date":"2015-10-08T09:15:29","date_gmt":"2015-10-08T09:15:29","guid":{"rendered":"http:\/\/www.latelierdamelius.fr\/blog\/?p=2102"},"modified":"2015-10-08T09:16:07","modified_gmt":"2015-10-08T09:16:07","slug":"nouveaux-mizusashi-2","status":"publish","type":"post","link":"https:\/\/www.latelierdamelius.fr\/blog\/nouveaux-mizusashi-2\/","title":{"rendered":"Nouveaux Mizusashi"},"content":{"rendered":"

Bonjour,
\nvoici les photos de mes derniers Mizusashi.
\nCaract\u00e9ristiques des cuissons : terre rouge\/orange apr\u00e8s biscuit \u00e0 980\u00b0C \u2013 cuisson interm\u00e9diaire en cazette \u00e0 1050\u00b0C ou d’enfumage \u00e0 920\u00b0C \u2013 \u00e9mail transparent puis cuisson oxydante \u00e0 860\u00b0C en 35 min sans phase de r\u00e9duction.
\nCouvercle en fr\u00eane teint\u00e9, tourn\u00e9. Finition \u00e0 la cire de carnauba. Anse en fer recuit, cintr\u00e9.
\nCouvercle en terre.
\n\n\n\n\n\t\n\n\t\n\t\n\t
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