There is a difference between food safe and sanitary safe.
I'm a fan of glazes that often craze.
the clay underneath is vitrified in the pieces that I make.
The question is can crazed wares be made food safe with proper sanitary procedure, or convenient sanitary procedure in home and or commercial kitchen.
I can't tell you how many times I've been to restaurants and silver/table ware isin't physically clean. While it may have been through sanitizing solution, any physical residue is a fail.
Don't even get me started on cleanliness of glasses in hotel rooms.
A 180 F rinse cycle is acceptable or dilute bleach rinse are acceptable. Both of which I'd take over other chemical solutions.
If you really want to test for crazing write on a light colored piece with a sharpie, pause then wipe away surface before it dries.
I'm looking forward to seeing the results of your study John.
Ps. I drink from crazed pieces daily.
I'm personally looking forward to having some hard data on this question. But of course it won't apply to EVERY potential situiation of the useage of crazed pots. But it will be a start. It has taken a lot of work so far to get this study figured out to have some solid science behind it (luckily I'm a geek-ey kinda' guy ).
I (and my family) use crazed pots of all types daily, plates, bowls, cups, teapots, etc....and our family has for as long as I can remember. Kids grew up with them.
Commercial food service use is one thing, home use is another. Different beasts.
We'll see what the story is...............................................................
Professor of Ceramics; New Hampshire Insitute of Art
Guest Professor, Wuxi Institute of Arts and Science, Yixing, China
Former President and Past President; Potters Council