Judging by the number of members who have signed up to use Insight-Live, and then not logged-in, or only logged-in once, it appears there is some hesitancy or level of unfamiliarity in using the application.  It is actually quite easy to use as databases go, and with a little guidance, users should be pretty comfortable with its basic functions in just a couple of 60 minute sessions of group training, and a bit of practice between the sessions. There is plenty of documentation on the Insight-Live website, but many people learn more easily in an organized group setting with clear direction, than by doing independent research without a roadmap.

Therefore, we will offer our members a two session, peer-led "Introduction to Using Insight-Live" covering:

  1. Features of the main user interface page. Navigating the website pages, panels, and Help features. 
  2. Searching and retrieving recipes. Outputting recipes and batch mix sheets. Use and meaning of Code Numbers and Type Codes.
  3. Adding pictures to, adding notes to, and adding firing schedules to existing recipes. 
  4. Adding new, single recipes manually, and using copy and paste techniques for glaze recipes already on Web or electronic documents.
  5. Adding variations of an existing recipe. 

The class will be offered on a "On Demand" basis.  Whenever 8 or more members sign a wait list, that will trigger the scheduling of a new class. The first presentation of the class will be on a no charge basis as it will be a "Shakedown Cruise", where bugs will undoubtedly be discovered and ironed out.  Subsequent classes will have a $15 (US) registration fee. We found, to our disappointment, with the Accounting class in the spring that over half the people who had no investment in the class never bothered to show up. Out of a dozen registrants only 5 made any attempt at participating. This minimal charge will hopefully reduce that kind of bad behavior. 

You can put your name on the Wait List by replying to this discussion. 

In order to register for the class you must have joined the Insight-Live Users Group here on cone6pots, and have received your Insight-Live login credentials for that Website, as it is separate from our network. Allow 1-2 days to be accepted into the users group, and for me to generate your account and to send you your group login credentials for the Insight-Live Website.

George Lewter

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Please add me to the list for an Insight Live Class.  I have been to the site twice and could really use some help.  I listened to the 1st tutorial twice and really had a problem listening to it.

Most of the glazes I use are from a class or commercial.  I found a Chrome Tin Glaze and I have really been trying to find out if it is food safe or not.  On the Insight Live site it's called Pink Panther by Kathy Ransom.  I have a picture on this site and someone asked me if it is food safe and I really don't know.  Any advise?  

Thank you,

Barbara Guilmet

I would post the recipe, other known names of the glaze, and pose the question about whether anyone knows about any Pink Panther leach testing as a discussion in the Glaze Testing and Reporting Group. 

Will see if we can drum up a few more participants and hold an Insight-Live training session toward the end of January.

Thank you George.

Looking at the Pink Panther glaze ingredients, the only potential toxic ingredient is Chrome Oxide, and that's only 0.15%.  There's a much higher level of tin, 5%, but based on tin toxicity you'd have to drink a lot of this glaze to get a stomach ache.

Three of the other ingredients are FDA certified to be food additives, and the other two ingredients are essentially a type of feldspar clays. Nepheline Syenite would not be good for those on low-salt diets. Boric acid is used in mouthwashes.

Gerstley Borate

Nepheline Syenite
EPK
Calcium Carbonate
Silica

Wikipedia has these links for Chrome and Tin:

Chrome:

Water insoluble chromium(III) compounds and chromium metal are not considered a health hazard, while the toxicity and carcinogenic properties of chromium(VI) have been known for a long time.

Barceloux, Donald G.; Barceloux, Donald (1999). "Chromium". Clinical Toxicology 37 (2): 173–194. doi:10.1081/CLT-100102418. PMID 10382554.

Tin:

The current chemical wisdom is "Cases of poisoning from tin metal, its oxides, are 'almost unknown'.  Although Tin has no known natural biological role in living organisms. It is not easily absorbed by animals and humans. The low toxicity is relevant to the widespread use of tin in dinnerware and canned food. Nausea, vomiting and diarrhea have been reported after ingesting canned food containing 200 mg/kg of tin."

Food and Chemical Toxicology 41 (12): 1651–1662. doi:10.1016/S0278-6915(03)00217-5. PMID 14563390.


Always look at your supplier's MSDS for your ingredients.  I was surprised to learn that Laguna Clay's Red Iron Oxide contained up to 15% Barium Sulphate.

MSDS = (Materials Safety Disclosure Sheet)

Guilty as Charged ! I wont be begin to experiment with glaze for at  least a month, but I hope to have some positive input in the future. 

Just now I tried to Log in on Digital Fire Live group login and failed.

Please sign me up for the next Insight Live Database training.

I have a personal account there also.

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Tips for Members

If you just want to spout off, it is best accomplished as a blog posting. If you want to get more guidance and ideas from other members, ask a question as a new discussion topic. In the upper right corner of the lists for both types of posting, you will find an "+Add " button. Clicking it will open an editor where you create your posting. 4/16/2014

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