$9.19
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This is an Imco clay recommended as a replacement for their discontinued Banta clay (in 2015) which was a reddish brown. IMCO says: "Burgundy is an iron bearing, silty clay recommended for low and mid range firing applications, [it has] relatively high concentration of fluxes. [It's a] central California clay." Burgundy is a darker & less red clay body than Banta (and even more so than Red Art). DigitalFire says it has lower plasticity than Banta and needs a plasticizer to be used as a workable clay. It has low drying shrinkage and low dry strength. It has higher iron content than Red Art or Banta.
--It has over 5% iron
--Its dry color is yellowish-brown
--Its fired coloris red to brown
--Drying shrinkage is 3.5%
Possible uses are as a clay component for a new custom body you're thinking about formulating. In light of Digital Fire's comments which I would give more credit for accuracy than IMCO's comment about its use as a direct replacement for Banta, another use would be to add a plastic clay like bentonite or even a small amount of veegum T as a plasticizing additive that won't much change the pure burgandy's other qualities, only its plasticity.
An interesting aside is the existence of another "Burgundy" clay in France. The two clays are completely unrelated but have the same name. The one in France is sourced in the Burgundy region, which is related to another kind of Burgundy, being one of the most famous areas in the world for wine production. The Burgundy clay is used to produce a line of ceramic cookware called "Emile Henry cookware", (since 1850). It's non-toxic, versatile (oven, stovetop, freezer, microwave), durable (tough, highly chip resistant, hard thick glaze), great heat retention, great thermal shock resistance, and very easy to clean. Also 30% lighter than competing enameled cast iron ware. It would be interesting to see if chance happens to make the two Burgundy clays similar in some ways.
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