whiteware

Whiteware is a term used primarily in ceramics to describe a class of white, vitrified pottery bodies that are fired to high temperatures and glazed to produce a smooth, non-porous surface. The term can also be used in consumer terminology to refer to large domestic appliances with white enamel finishes in some regions.

In ceramic usage, whiteware encompasses porcelain, refined stoneware, bone china, and white earthenware. The common goal is a high level of whiteness and translucency (where possible) as well as stability and glaze compatibility. Major raw materials are kaolin (china clay), quartz, and feldspar, sometimes with bone ash (in bone china).

Manufacture involves preparing an appropriate body, shaping by throwing, pressing, or slip casting, drying, applying glazes, and firing in a kiln. Firing temperatures vary: porcelain and most stonewares require high-temperature oxidation or reduction firings in the range roughly 1200–1400°C, while earthenware is fired lower, around 1000–1150°C. The resulting ware is non-porous and typically strong, but can be brittle.

Historically, whiteware originated in East Asia and later Europe, with porcelain development in China and Meissen’s hard-paste porcelain in the 18th century influencing global tableware. Today whiteware remains a standard category for everyday tableware and sanitaryware in many markets.

In some regions, the term whiteware is also used to refer to large domestic appliances, such as refrigerators and washing machines, especially when housed in white enamel or plastic finishes.