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Greetings! I'm a fairly novice potter who has made figurative pottery with some functionality using Amaco Low Fire White, which fires to 04. These are mostly ring dishes and candle holders. I've recently been looking to make food safe pottery such as plates, teapots, and pie plates, but have been given conflicting reports on how to make them fully food safe. I know that low fire clay is somewhat porous, but would a good quality glaze make them 100% food safe? I also have heard that pie plates and other bakeware may be prone to thermal shock if just stuck into a hot oven, and the
At home I use only commercial glazes in liquid form (typically Amaco but sometimes Laguna) marked non-toxic and food safe, and I brush them on, 3 coats as indicated, then taking them to a kiln at a place whose firing staff I respect. My glazes are marked for cone 5 and pieces always fired at cone 5 as part of a large load of various people's work. I believe I have read here that it may not actually be prudent, even in these circumstances, to use a red glaze on an eating surface. Have I misunderstood? As a related question, what about a red underglaze, similarly marked, with thr