My question is, are there rules of thumb for evaluating old crocks? Are there ways to discern age, geographical origin, maker, glaze type, or likelihood of unwelcome heavy metals, perhaps by shape, color, glazing style, et cetera? Is a "salt glaze" an indicator of safety as some say, and how do you tell if that's what you've got? What are things y'all look for if and when you consider buying a used crock?
Dan Huisjen wrote:I get crock-pot crocks from the dump. They should be new enough to not have lead issues. They're only 1 gallon, but the price is good.
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