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cambriapottery

vitrified unglazed pottery and food

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Little confused by the syntax . . . unsafe to use unglazed or safe to use unglazed? What kind of food -- dry (breads, etc) or liquid (soups, sauces, etc)?

 

There have been a few posts lately about using unglazed for food . . . the thought of a knife or spoon scraping across an unglazed surface is giving me flashbacks school days and fingernails skreeching across the blackboard.

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Little confused by the syntax . . . unsafe to use unglazed or safe to use unglazed? What kind of food -- dry (breads, etc) or liquid (soups, sauces, etc)?

 

There have been a few posts lately about using unglazed for food . . . the thought of a knife or spoon scraping across an unglazed surface is giving me flashbacks school days and fingernails skreeching across the blackboard.

 

*laughs* Oh, man! You just made my skin crawl... O_o

 

I use unglazed ^6 clay, fired to ^6, for salt piggies. Seems to work pretty well. I also use the same clay only fired to ^06 (more absorbent that way) for sugar keepers - also works well. So while they're not in contact with liquids, they're also not being used with utensils.

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Guest JBaymore

Not everyone uses metal eating implements, nor does everyone use forks, spoons, and knives.

 

best,

 

...................john

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Funny question. Isn't that what Pampered Chef's ware is? Personally, I like my ware glazed. However, they offer a lot of ovenware that is not glazed and sell it as food safe. Maybe worthy of some investigation?

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