Creamware partnership between Thomas Whieldon and Josiah Wedgwood from 1754 to 1759, moulded creamware in a variety of forms was developed, especially in collaboration with the talented block-cutter William Greatbatch, who produced a variety of Cauliflower, Pineapple, Fruit Basket and other popular wares. There was considerable inventiveness of form and the use of moulds allowed both greater complexity and ease of mass-production. Combined with increasingly sophisticated decorative techniques, creamware quickly became established as the preferred ware for the dinner table amongst both middle and upper classes. Creamware during the 18th century was decorated in a variety of ways: The early process
Creamware resistance to thermal shock during firing, whilst flint added to the glaze helped prevent crazing. Creamware was first produced some time before 1740. Originally lead powder or galena, mixed with a certain amount of ground calcined flint, was dusted on the ware, which was then given its one and only firing. This early method was unsatisfactory because lead powder produced poisoning among the potters and the grinding of flint stones caused a disease known as potter's rot. Around 1740 a fluid glaze in which the ingredients were mixed and ground in water was invented, possibly by Enoch Booth of Tunstall,