Rikki Gill on sun 7 aug 05
Hi Phil,
Thanks for your reply. I did tell her that cereal would probably be fine,
but I am concerned about fruit.
I'm glad you mentioned the time factor.
Thanks, Rikki
----- Original Message -----
From:
To:
Sent: Sunday, August 07, 2005 2:09 PM
Subject: Re: Is this glaze safe for food?
> Hi Rikki,
>
>
> Well, this of course is really a Ron Roy wort of question!
>
> But I can not imagine that the ph of cold Milk or it's substitutes, for
the
> length of time it would be in a typical bowl of Cereal, could effect much
of
> anything for anyone to care about, so far as the Glaze of the Bowl is
> concerned.
>
> If they left Spaghetti Sauce in it for a few days, or for a week, then,
> there might well be
> cause to roll one's eyes...
>
> Time is a key factor in any leaching or chemical interactions.
>
>
> Phil
> Las Vegas
>
> ----- Original Message -----
> From: "Rikki Gill"
>
>
> > Yesterday a customer told me that she had a bowl that she used for
cereal,
> > that she has had for not more than ten years, that now is showing white
> > specks on the original blue surface. She thinks that the glaze is
flaking
> > off. I have no idea if this is even possible. I told her to do a
vinegar
> > test, and told her I thought it might not be food safe, and hinted that
> > maybe she shouldn't use it till I investigate. I have not seen it.
> >
> > Since I have very little experience with this situation, I thought I
would
> > ask the gurus among us.
> >
> > Thank you, Rikki Gill
>
>
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Rikki Gill on sun 7 aug 05
Yesterday a customer told me that she had a bowl that she used for cereal,
that she has had for not more than ten years, that now is showing white
specks on the original blue surface. She thinks that the glaze is flaking
off. I have no idea if this is even possible. I told her to do a vinegar
test, and told her I thought it might not be food safe, and hinted that
maybe she shouldn't use it till I investigate. I have not seen it.
Since I have very little experience with this situation, I thought I would
ask the gurus among us.
Thank you, Rikki Gill
pdp1@EARTHLINK.NET on sun 7 aug 05
Hi Rikki,
Well, this of course is really a Ron Roy wort of question!
But I can not imagine that the ph of cold Milk or it's substitutes, for the
length of time it would be in a typical bowl of Cereal, could effect much of
anything for anyone to care about, so far as the Glaze of the Bowl is
concerned.
If they left Spaghetti Sauce in it for a few days, or for a week, then,
there might well be
cause to roll one's eyes...
Time is a key factor in any leaching or chemical interactions.
Phil
Las Vegas
----- Original Message -----
From: "Rikki Gill"
> Yesterday a customer told me that she had a bowl that she used for cereal,
> that she has had for not more than ten years, that now is showing white
> specks on the original blue surface. She thinks that the glaze is flaking
> off. I have no idea if this is even possible. I told her to do a vinegar
> test, and told her I thought it might not be food safe, and hinted that
> maybe she shouldn't use it till I investigate. I have not seen it.
>
> Since I have very little experience with this situation, I thought I would
> ask the gurus among us.
>
> Thank you, Rikki Gill
Ron Roy on sun 7 aug 05
Hi Rikki,
Perhaps the recipe will tell the tale - send it and I'll take a look.
ronroy@ca.inter.net (Ron Roy)
RR
>Yesterday a customer told me that she had a bowl that she used for cereal,
>that she has had for not more than ten years, that now is showing white
>specks on the original blue surface. She thinks that the glaze is flaking
>off. I have no idea if this is even possible. I told her to do a vinegar
>test, and told her I thought it might not be food safe, and hinted that
>maybe she shouldn't use it till I investigate. I have not seen it.
>
>Since I have very little experience with this situation, I thought I would
>ask the gurus among us.
>
>Thank you, Rikki Gill
Ron Roy
RR#4
15084 Little Lake Road
Brighton, Ontario
Canada
K0K 1H0
Phone: 613-475-9544
Fax: 613-475-3513
Ron Roy on sun 7 aug 05
Hi Phil,
And heat - and there are two kinds of attack - from acid and from alkalie -
so it could be happening in the dish washer for instance.
I check the dishes in resaurants now and then - usually they are dulled on
the upper surface - that is acid attack.
Some times they are dulled on the bottom and the top - which can mean just
akalie or both acid and alkalie attack.
It's an interesting game - are those dishes still glossy because the glaze
is good - or are they just new. No I have never asked if they are new or
old but I have been tempted.
The level of the restaurant does tend to to be a factor.
RR
>Well, this of course is really a Ron Roy wort of question!
>
>But I can not imagine that the ph of cold Milk or it's substitutes, for the
>length of time it would be in a typical bowl of Cereal, could effect much of
>anything for anyone to care about, so far as the Glaze of the Bowl is
>concerned.
>
>If they left Spaghetti Sauce in it for a few days, or for a week, then,
>there might well be
>cause to roll one's eyes...
>
>Time is a key factor in any leaching or chemical interactions.
>
>
>Phil
>Las Vegas
Ron Roy
RR#4
15084 Little Lake Road
Brighton, Ontario
Canada
K0K 1H0
Phone: 613-475-9544
Fax: 613-475-3513
Snail Scott on mon 8 aug 05
At 02:09 PM 8/7/2005 -0700, you wrote:
> Yesterday a customer told me that she had a bowl that she used for cereal,
> that she has had for not more than ten years, that now is showing white
> specks on the original blue surface...
I'd suspect the effects of dishwasher detergent.
I had a mug (made by someone else) which also
developed pale specks over time. It seemed fine,
otherwise, but dishwashers can really take a toll,
chemically. Caustic stuff, dishwasher detergent.
(That's why you don't put crystal in dishwashers.)
I wouldn't worry too much if it was food-safe to
begin with, but I suppose testing the new 'etched'
surface wouldn't be a bad idea.
-Snail
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