pdp1@EARTHLINK.NET on sun 8 jun 03
Dollar-Store Cooking Pot...
Hi Elizabeth!
The only thing I trust about Red China, is their
indifference to our fate, or moreso, their patience and
skill to facilitate it to our extinction, or, once they have
bought enough of what they want from us to tighten the net
they already have cast.
...for now, I do not want to pet the Trojan Horses whatever
their guise...nor enjoy their 'bargains', and I would advise
a healthy suspicion be brought to address the objects of
temptation to do so. 'Harbor-Freight' or wherever they
occur, and they will occur too, more and more each day as
new things come rolling in...
As for question No. 1...Not only could it be 'Lead' Glazed,
but it could be anything else as well as might be just as
considerate.
And No. 2... in a word, "no"...
Ask Ron Roy who enlightened me on these matters and can
answer them much better than I.
It should be 'safe' as a Chamber Pot or the like...but
likely it is dubious at best for foods, or, for any foods as
will be in it more than a few minutes.
Contamination or leaching being something as is a function
of the chemistry and time-duration for the
chemistry-interactions to do something.
I would regard this Cooking Pot (and ALL similar 'enamelled'
Cook-Pots) with suspicion unless or untill I knew it was
allright, and I do not think it can be 'allright' even on
principle, for general cooking tasks...
...for some tasks, I think 'yes'...for all...definately
"no"...
ps.
I use the same turn of the Cent. 'enamelled' Blue-Agate
Ware, 'White', Speckled Gray, and some other colors as
happen to be my Collanders, Camping Plates,
Camping-Serving-Spoons and Camping Cups, as well as other
Kitchen odds and ends for daily use, as I got when I was a
kid and allways kept. They are wonderful, pretty, and I like
them. I am also careful as to the for-what I use them.
My favorite 'egg-pan' as never had anything but unsalted
Butter in it, is minutely crackled white enamel with a
delicate Blue rim...And the eggs getting slid off of it onto
a Plate were never in it longer than it took for them to be
sunny-side-up, over easy, or what...
A 'quick' interaction of Foods and 'enamel' is one thing...a
prolongued interaction, another...
Best!
Phil
lasvegas
----- Original Message -----
From: "Elizabeth Priddy"
To:
Sent: Sunday, June 08, 2003 5:35 PM
Subject: real questions about lead glazes
> I have a red pot that I bought at a dollar store. It was
made in China.
>
> It reminds me of a pot that my grandma had, enamelware.
Hers was white. It cooks great. I have made soup in it
about four times now.
>
> When it heats up, the red turns darker from the heat, a
neat property but slightly disturbing nonetheless.
>
> Question 1: Could this "enameled" pot really just be lead
glazed?
>
>
> Question 2: If it is, isn't the lead harmless when fired
and rendered inert? I know it is dangerous to use lead to
make the glaze itself, and to use things where the lead is
not really fired in completely, but isn't it changed by the
fire and stable once it is?
>
> Wondering in NC, and waiting to use my pot......should
have bought the blue one...or would the blue one be just as
bad?
>
> What colors can lead glazes be?
>
>
>
> Elizabeth Priddy
>
> www.angelfire.com/nc/clayworkshop
> Beaufort, NC
>
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