
08/22/11, 07:54 AM
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Join Date: Aug 2010
Posts: 2,309
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What's in the crock glaze?
I love crocks, especially the really old ones. I like fermenting dills in crocks and even using them for root cellaring carrots in sand. (I don't much care for plastic.)
But here's my dilemma.
My understanding is that many of the old crock manufacturers used a glaze that contains lead. And the lead supposedly can leach out into the food, especially if one uses them for brining.
Brand new American made ones don't contain lead. But they lack the character of the old ones.
Chinese made ones are of questionable content. What they say and what they really are may not be the same.
Some of the old crocks available around here are Red Wings and Westerns. I don't mind paying more for something pretty, as long as I can really use it. Does anyone know anything for sure about these old crock glazes?
And how about new crocks? Any manufacturers out there making pretty ones that are safe?
I don't care to go to all the trouble to grow our food organically, only to contaminate it in the processing.
There's a wide range of experiences here. Can anyone help?
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