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Clay and Glaze Technical (13 posts)
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User is offline Jul 16 2012 08:07 PM
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  1. In Topic: New questions on glazes and food safety

    Posted 16 Jul 2012

    View Postterraforma, on 16 July 2012 - 07:06 AM, said:

    First question: I'd like the simplest and most straightforward explanation of food-safe and non-food-safe glazes—an explanation that those who purchase my ceramics will understand. I want them to understand, but I don't want to scare them off if I have a piece with a non-food-safe glaze. I never use these kinds of glazes on anything intended for food, but I may make a bowl that could, for example, hold fruit. This leads to...

    Question two: it seems to me that whole bananas, oranges, avocados, etc. would not pose any problems just sitting in a bowl with non-food-safe glaze.There don't seem to be leaching issues. Right or possibly wrong?



    Maybe another question you should be asking is, "How do you know what the customer will use the bowl for" maybe use only food safe in all items which COULD be used for food. Maybe the Fruit bowl for examle, might be used for Salad.

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