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how safe is food-safe?

updated fri 18 jun 99


Terry Hunt on thu 17 jun 99

I have assumed that a crackle-glaze, say over a food-safe glaze on a plate
fired to cone 10, would be food safe. But couldn't nasty bacteria find a
home in the crackle? Or would the hot dishwasher water take care of that?
Can someone recommend a comprehensive guide to what makes pottery food-safe?