Featured It's Un-Marked; Can the Bands An' Colors Tell Where & When?

It is ~5 3/4" tall, ~4" lip rim, ~3 5/8" foot rim; upper band ~3/4", band pair ~1/4 wide; it weighs ~25 ounces. Its capacity is ~1 liter, with ~3/4" freeboard. The only chip is at the lip, seen in the first pic at about 7:30.
There's no evidence of it being slip-cast or coil-formed, so almost certainly thrown; lots of crazing inside an' out, all of which seems to be beneath the glaze. There is serious wear of the glaze at the contact ring of the foot rim; it's the only place that shows a matte or satin finish.
I would like to get an idea of its age, an' where it may have been made, please. Any other comments are always welcome; I know very little about yellow ware...except I sure like the few pieces I possess!
Thanks for lookin'!

 

Ohmy, that poor thing looks heavily stained

 

I was about to say the same thing.

I don't know exactly what it is but I'm thinking it may not be yellowware, it's almost impossible to tell. Yellowware is based on the clay color and I almost wonder if under the staining yours might actually have a white clay.

 

It looks like it was buried, of all things.

 

Agreed...it could very well have been dug from an over-the-bank dump, or an old chick sales privy. Usually, though, such a find, intact, would be rare. Crockery most often got pitched after it got broken, so beyond usefulness.
Occasionally, when some items have been thoroughly washed, I dry them in a toaster oven set at warm, about 125F...an' a few of them ooze what must be cooking fat from similar crazing. I'm gonna see what this does under that gentle heat. Pics right here if that occurs.

 

Can't say I've ever tried that, but it would explain why the glaze is so crazed.

 

Heat work really well for some. It depends on what the discoloration is from. I usually start with a soak in very soapy warm or hot water. Then sometimes a soak in peroxide and often a low heat bake in the oven. Some do ooze and you can actually wipe stuff off and continue heating.

 

This is what appeared after 20 minutes at ~125F.
It is greasy, has a faintly food-based aroma, an' will be subjected to a thorough scrub before an overnight soak in sodium percarbonate (the active ingredient in Oxy-Clean). After all that, it'll be back inna oven for another session, as above. Results right here at Eleven!

 

How did that go? I kind of like the stripy look, too.

 

Did the soak, wash-up & dry, then low-temp oven bit twice more...each time with very similar results, Fig; the crock is producing almost the same amount of greasy residue each time. I did a final soak & scrub, dried it carefully an' quit.
I suppose if I put it inna oven for several hours, it still would contain some of that stuff...an' its appearance wouldn't be any different. Now I know that, I'm satisfied to let it be...except I can't use it for baked beans, which is a disappointment.

 

I use a similar method to yours to tidy up stained soup tureens, plates, etc - if it's an item that's been used for anything greasy, you need to cook it SO many times for the grease to be released. IMHO You will never get that one clean. It looks like it's been used as a confit pot, so literally to store fat - it's about the right size, though sans the lid (some people sealed with cork and wax).

Still attractive though - I like the rustic look of a very well-utilised item!

 

Yes! That's a key attraction for me as well. That it has survived however long...a testament to careful use by many hands, lovingly preserved, an' so able to continue fulfilling its humble purpose, down through the appreciative generations.