Lily Krakowski on sun 1 dec 02
There is no real answer to this, in my opinion.
We all are aware of safety issues with the contents of glazes be it their
ingredients, or firing high enough so the glaze does not disolve-- safe
ingredients or not--and the issue of how absorbent can a body be and be safe
for food.
Having said that, there are other issues with pots used for food. There are
out there casseroles whose handles are put on in such a way, or shaped in
such a way that if sauce gets baked into them or under them, whatever, one
needs a Dremel tool or a dentist's tool to get it out. Should they be used
for food?
I own some pots SOLD AS CASSEROLES that have crazed in use. What bacteria
may lurk in there? Positively no idea. Are food-intended pots with
pinholes safe? Positively no idea.
The glaze ML asks about seems to have bubbles that burst and left crater
marks. Is that right? Are the edges sharp? Can one cut oneself? Scratch
oneself? If sauce gets in there can it be gotten out? Is there crazing in
there? Are there unburst bubbles which may break open and shed eensy teensy
tiny bitsies of glass/glaze into the pudding?
These "issues", it seems to me, are best left to the conscience of the
individual potter. We all are grown ups, many of us are housewives, we can
make our own practical, in use, tests. Mix eggyolk with ketchup and
mustard, and, if you have it, red beet juice, and some terribly strong tea.
Rub the mess on and heat the pot as it might be heated in use. Or let
stand for a week. See how well it washes off WITHOUT HARSH CHEMICALS AND
WITHOUT HEROIC MEASURES. You'd be amazed how many of the pots you have
bought are hell to clean properly.
A weak joke: a cruise line might like them....
Lili Krakowski
P.O. Box #1
Constableville, N.Y.
(315) 942-5916/ 397-2389
Be of good courage....
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