Oven-to-tableware

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Description:	Oven-to-tableware ceramics have a low coefficient of thermal expansion, and therefore a high resistance to thermal shock, which makes them suitable for use at a wide range of temperatures.
Keywords:	ceramic
Categories:	Science approaches > Microstructure Materials > Ceramics & glasses > Fired clays > Stoneware Properties > Mechanical & thermal > Thermal Testing, analysis & experimentation > Metallography Scale > Micro
Created by:	Dr K M Knowles, Department of Materials Science and Metallurgy, University of Cambridge DoITPoMS, University of Cambridge
Published by:	DoITPoMS, University of Cambridge
License:	This resource is released under the Creative Commons Attribution Non-Commercial Share Alike license (2.0 UK: England & Wales). You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must attribute the work in the manner specified by the author or licensor (but not in any way that suggests that they endorse you or your use of the work). noncommercial – You may not use this work for commercial purposes. share alike – If you alter, transform, or build upon this work, you may distribute the resulting work only under the same or similar license to this one. View the full legal code here.
Date created:	09 August 2002
Date added:	21 August 2009
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Resource ID:	1221
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