New batch of bakers coming out well...

So, now that we have been using the bakers for a while and I have some new ones done, I am looking for input about what the price should be. At what price would you jump at a chance to have this? At what price would you think twice? Buy for a friend who bakes? At what price would you say, "forget it, who needs a handmade clay baker anyway"? Please comment.

First test report from the ugly pot and beautiful Katya

Our first report:
"the main thing I've noticed from my first informal tests is that I've been putting in loaves that are slightly too large, thus the crust gets nice but the bread didn't have large holes in the crumb. i also tipped the loaves out about 10 minutes before done-ness to brown them up. perhaps with a smaller loaf i would just need to remove the cover. handles are a good idea, i think, (mine doesn't have one) for handling fragile vessels."

Katya

Let the testing begin

I have assembled a team of friends who will test these bread bakers, keep records of the use of the pot, take pictures, and make notes.
1. Katya, who has already started, posted about it on Second Dinner. She has one of the overfired, glazed, ugly ones.
2. Joan got an earlier design with added handles, in the best color of clay, fired at cone 6, unglazed.
3. Johanna is taking the one pictured, the nicest yet clay body, a little small for the white and black sesame bread I made this week. She will also ask the When Pigs Fly people to test it in their wood fired oven.
4. Jane will get one of the three that came from the kiln this morning. Hers has a blow out in the foot and interior because I was rushing and it was not dry. The clay was a mix which I find anemic in color and will not use again.
5. Rona will get the other light colored one that has an s crack in the lid.
6. Ejo will get the one made from Standard 547 sculpture clay. It is very groggy, nice color.
Carol and Susan will get pots to test from the next batch in February.

I will include a recipe and no knead bread method, but I hope you will try other things and keep notes. I will share all the info here. In addition to baking, I want feedback about design, marketing, naming.