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Celadon glazes can be produced in a variety of colors, including white, grey, blue and yellow, depending on several factors: 1) the thickness of the applied glaze, 2) the type of clay to which it is applied, 3) the exact chemical makeup of the glaze, 4) the firing temperature 5) the degree of reduction in the kiln atmosphere and 6) the degree of opacity in the glaze.
Large quantities of Longquan celadon were exported throughout East Asia, Southeast Asia and the Middle East in the 13th-15th century.Large celadon dishes were especially welcomed in Islamic nations.Since about 1420 the Counts of Katzenelnbogen have owned the oldest European import of celadon, reaching Europe indirectly via the Islamic world.The main color effect is produced by iron oxide in the glaze recipe or clay body.Celadons are almost exclusively fired in a reducing atmosphere kiln as the chemical changes in the iron oxide which accompany depriving it of free oxygen are what produce the desired colors.
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Finer pieces are in porcelain, but both the color and the glaze can be produced in stoneware and earthenware.