I have had crazing on my plates, and we use these every day with no problems. The dishwasher disinfect the plates. I say there is no problems with small, "not deep" crazing.
I’ve heard Europe and US have different food safety standards for glaze surfaces. I also imagine that with our chlorinated water and detergent that we have less risk for bacterial problems than other places, and much more restrictive standards. So unless you’re severely immunocompromised or your pot looks wildly funky or smells rancid, and you let room temperature wet food sit for long periods in it, then I don’t imagine it’s a real problem. I haven’t ever seen that happen, but if the clay is poorly vitrified and the glaze is crazed, and you leave your curry out on the counter all afternoon, then I suppose it could be possible. Should pottery be only sold at industrial, hospital, porcelain standards? That cuts out a whole lot of artistry and tradition, and promotes continual purchases of new dishes, because with enough time almost anything crazes. The fit between glaze and clay is never absolutely perfect and decades of seasons will make even a really good fit craze.
Crazed pottery divide sounds like tabs vs spaces in software development field. Lol. My wife does pottery and she uses a nice white glaze on the inside and food safe effect glazes that may occasionally craze a little on the outside. The outside is not really exposed to too much food and easier to get cleaned thoroughly. You know one thing you dont get from crazed pottery? Microplastics. Worry more about microplastics than a stray bacteria that your body or medicine can kill.
I have had crazing on my plates, and we use these every day with no problems. The dishwasher disinfect the plates. I say there is no problems with small, "not deep" crazing.
I’ve heard Europe and US have different food safety standards for glaze surfaces. I also imagine that with our chlorinated water and detergent that we have less risk for bacterial problems than other places, and much more restrictive standards. So unless you’re severely immunocompromised or your pot looks wildly funky or smells rancid, and you let room temperature wet food sit for long periods in it, then I don’t imagine it’s a real problem. I haven’t ever seen that happen, but if the clay is poorly vitrified and the glaze is crazed, and you leave your curry out on the counter all afternoon, then I suppose it could be possible. Should pottery be only sold at industrial, hospital, porcelain standards? That cuts out a whole lot of artistry and tradition, and promotes continual purchases of new dishes, because with enough time almost anything crazes. The fit between glaze and clay is never absolutely perfect and decades of seasons will make even a really good fit craze.
Funny this got posted while I just finished catching up with the other podcasts
Crazed pottery divide sounds like tabs vs spaces in software development field. Lol. My wife does pottery and she uses a nice white glaze on the inside and food safe effect glazes that may occasionally craze a little on the outside. The outside is not really exposed to too much food and easier to get cleaned thoroughly.
You know one thing you dont get from crazed pottery?
Microplastics. Worry more about microplastics than a stray bacteria that your body or medicine can kill.
Bald spots is crawling.
What's better/worse? A healthy neutrinos soup in a crazed bowl or a big pile of o-so-sweet ice cream in a non crazed one..?
Crazzzed crazy
Looks crazy cool 😎