Salt glaze pottery in the context of "Lead-glazed earthenware"

Creamware is a cream-coloured refined earthenware with a lead glaze over a pale body, known in France as faïence fine, in the Netherlands as Engels porselein, and in Italy as terraglia inglese. It was created about 1750 by the potters of Staffordshire, England, who refined the materials and techniques of salt-glazed earthenware towards a finer, thinner, whiter body with a brilliant glassy lead glaze, which proved so ideal for domestic ware that it supplanted white salt-glaze wares by about 1780. It was popular until the 1840s.

Variations of creamware were known as "tortoiseshell ware" or "Whieldon ware" were developed by the master potter Thomas Whieldon with coloured stains under the glaze. It served as an inexpensive substitute for the soft-paste porcelains being developed by contemporary English manufactories, initially in competition with Chinese export porcelains. It was often made in the same fashionable and refined styles as porcelain.

American Stoneware is a type of stoneware pottery popular in 19th century North America. The predominant houseware of the era, it was usually covered in a salt glaze and often decorated using cobalt oxide to produce bright blue decoration.

The vernacular term "crocks" is often used to describe this type of pottery, though the term "crock" is not seen in period documents describing the ware. Additionally, while other types of stoneware were produced in America concurrently with it—for instance, ironstone, yellowware, and various types of china—in common usage the term "American Stoneware" refers to this specific type of pottery.