Creamware 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. The most notable producer of creamware was Josiah Wedgwood, who perfected the ware, beginning during his partnership with Thomas Whieldon. Around 1779, he was able to lighten the cream colour to a bluish white by using cobalt in the lead overglaze. Wedgwood sold this more desirable product under the name "pearl ware". Wedgwood supplied
Jasperware "dipped" (or "Jasper dip") respectively. The undyed body was white when fired, sometimes with a yellowish tinge; cobalt was added to elements that were to stay white. Named after the mineral jasper for marketing reasons, the exact Wedgwood formula remains confidential, but analyses indicate that barium sulphate is a key ingredient. Wedgwood had introduced a different type of stoneware called black basalt a decade earlier. He had been researching a white stoneware for some time, creating a body called "waxen white jasper" by 1773-74. This tended to fail in firing, and was not as attractive as the final jasperware, and