Pour and Dip
Glazing a pot by pouring and dipping requires a bit of practice. It is worth trying it out with a bucket of water instead of glaze until you get the feel of it.
The glaze is poured into the pot. The glaze is less likely to dribble over the outside of the pot if it is filled to not much above half way, although this does depend on the shape of the pot and the edge.
The pot is tilted and rotated as the glaze is poured out, making sure the whole of the inside is coated. Tilting and emptying begins as soon as the glaze has been poured in. The aim is to end up with an even coat of glaze with a neat edge and no glaze on the outside. The pot is left for the short time it takes for the glaze to become touch dry.
As soon as the inside is touch dry, the edge is dipped into the glaze to a depth of about half an inch.
The pot is then put down immediately and picked up by the dry part of the inside using firm pressure of the finger tips, avoiding touching the wet rim.
The pot is pushed into the glaze to slightly overlap the dipped edge. Ideally the top edge should still be wet when the main outside dip is carried out so that there is no obvious thickening of the glaze at the overlap. The pot is held in the glaze long enough for an adequate thickness of glaze to form and is then lifted out and placed on a suitable stilt to dry.