The seasoning is based on the thickness of wood.

If you have 1/2" thick wood (bowl) the time is short.

So if you pre-form the work - oversized - and bag them
to slow down the change - some wrap in damp towel and such.

Experiment and see what works for you. The Green wood
(cut from a tree that day) is preformed into a bowl and tons
of wet wood is taken off and time is less.

Yes Yes they turn and I have - wood that is Green and fresh cut.
It is easier and shears nicer.

I've watched Raffin turn weed pots for 30 minutes and he would
be dripping from sap/water. It was a tough thing to watch someone
so good turn out product so fast.

Martin

On 12/13/2016 9:54 AM, Electric Comet wrote:
On Mon, 12 Dec 2016 22:40:44 -0600
Martin Eastburn wrote:

Pros turn wood wet. So wet that the apron drips.

you mean they rough shape it while wet
let it season for some time then turn the final form

depends on the wood too

We (semi-pro want to be) pre-form e.g. going to have a bowl with 1/8"
walls then make them 1/2" or 3/4" and get it down - pack it in a
paper bag and seal it up - slow dry. Or microwave slowly with low
power to drive out the water. Sometimes you plasticize the wood and
you can shape it into odd shapes. Best done once turned to thin
finished size. Then hand sand or slow machine to clean up any
staining..

from op description sounds like the wood had stress that no amount
of dryness would remove