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Old 10-12-2011, 09:50 PM posted to rec.food.cooking
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Default All of my stoneware's glaze is cracking

I bought a set of Sango Nova Black stoneware dishes about 3 years ago,
service for 8. Not top of the line or anything, but pretty decent,
nice looking and I got them for half price on a JCPenny clearance
blowout. It's actually the first time I've had a whole 'set' of
dishes that matched. I like them.

They've been wonderful for the 3 years or so, but lately I've been
noticing straight-line glazing cracks on a lot of the plates and much
more severe ones in the bottoms of bowls. These are all definitely
very new- i.e. last six months or less. I don't abuse my dishes, but
I do *use* them every day. This last round of soup-n-sandwiches, I
heard one of the bowls crack when I put hot soup in it. It was in the
cabinet at room temp previously, so it's not like it went from really
cold to really hot. I had done this a zillion times before, but this
time was the zillion-and-oneth. Is this normal and/or acceptable for
stoneware glaze to fracture over time?

I'm not in a hurry to replace them just yet, but if they do start
disintegrating and getting 'dangerous' to use (wouldn't want to
swallow shards or have something shatter and dump hot liquids
everywhere)... What kinds of dishes do you guys have? I've become
somewhat fond of stoneware now, as they are non-reacting and
(normally) easy to care for. Any recommendations for decent everyday-
use stuff that will last awhile when used right? By everyday use I
mean dishwasher, microwave, refrigerator, hot food, cold food and
such.

Thanks!

-J




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Old 10-12-2011, 10:02 PM posted to rec.food.cooking
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Default All of my stoneware's glaze is cracking

phaeton wrote:

I bought a set of Sango Nova Black stoneware dishes about 3 years ago,
service for 8. Not top of the line or anything, but pretty decent,
nice looking and I got them for half price on a JCPenny clearance
blowout. It's actually the first time I've had a whole 'set' of
dishes that matched. I like them.

They've been wonderful for the 3 years or so, but lately I've been
noticing straight-line glazing cracks on a lot of the plates and much
more severe ones in the bottoms of bowls. These are all definitely
very new- i.e. last six months or less. I don't abuse my dishes, but
I do *use* them every day. This last round of soup-n-sandwiches, I
heard one of the bowls crack when I put hot soup in it. It was in the
cabinet at room temp previously, so it's not like it went from really
cold to really hot. I had done this a zillion times before, but this
time was the zillion-and-oneth. Is this normal and/or acceptable for
stoneware glaze to fracture over time?


It's somewhat normal, but not to the extent you describe.

I also suspect the black finish may make tiny cracks more noticeable.

Steve
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Old 10-12-2011, 10:03 PM posted to rec.food.cooking
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Default All of my stoneware's glaze is cracking

On 12/10/11 4:50 PM, phaeton wrote:

What kinds of dishes do you guys have? I've become
somewhat fond of stoneware now, as they are non-reacting and
(normally) easy to care for. Any recommendations for decent everyday-
use stuff that will last awhile when used right? By everyday use I
mean dishwasher, microwave, refrigerator, hot food, cold food and
such.

Thanks!

-J


This is my everyday stuff- I buy it on sale open stock and January is a
good time for sales.

http://www1.macys.com/shop/product/m...2 6slotId%3D8

Are you using lemony dishwasher detergent? I learned years ago that the
lemony stuff is hard on dishes so perhaps that is the problem with your
glazes?
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Old 10-12-2011, 10:10 PM posted to rec.food.cooking
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Default All of my stoneware's glaze is cracking

On Dec 10, 4:50*pm, phaeton wrote:
I bought a set of Sango Nova Black stoneware dishes about 3 years ago,
service for 8. Not top of the line or anything, but pretty decent,
nice looking and I got them for half price on a JCPenny clearance
blowout. *It's actually the first time I've had a whole 'set' of
dishes that matched. *I like them.

They've been wonderful for the 3 years or so, but lately I've been
noticing straight-line glazing cracks on a lot of the plates and much
more severe ones in the bottoms of bowls. *These are all definitely
very new- i.e. last six months or less. *I don't abuse my dishes, but
I do *use* them every day. This last round of soup-n-sandwiches, I
heard one of the bowls crack when I put hot soup in it. *It was in the
cabinet at room temp previously, so it's not like it went from really
cold to really hot. *I had done this a zillion times before, but this
time was the zillion-and-oneth. *Is this normal and/or acceptable for
stoneware glaze to fracture over time?

I'm not in a hurry to replace them just yet, but if they do start
disintegrating and getting 'dangerous' to use (wouldn't want to
swallow shards or have something shatter and dump hot liquids
everywhere)... What kinds of dishes do you guys have? *I've become
somewhat fond of stoneware now, as they are non-reacting and
(normally) easy to care for. *Any recommendations for decent everyday-
use stuff that will last awhile when used right? *By everyday use I
mean dishwasher, microwave, refrigerator, hot food, cold food and
such.

Thanks!

-J


Are you putting them in the microwave? I have read that these dishes
will crack if used to nuke.

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Old 10-12-2011, 10:36 PM posted to rec.food.cooking
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Default All of my stoneware's glaze is cracking

Goomba wrote:

Are you using lemony dishwasher detergent? I learned years ago that the
lemony stuff is hard on dishes so perhaps that is the problem with your
glazes?


When shopping for dishwashing detergent, always bring
a little dowsing rod. Only choose a bottle that doesn't
"pull" the rod strongly, and you'll never have that problem,
lemony or not.


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Old 10-12-2011, 11:18 PM posted to rec.food.cooking
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Posts: 433
Default All of my stoneware's glaze is cracking

On Dec 10, 4:36*pm, Mark Thorson wrote:
Goomba wrote:

Are you using lemony dishwasher detergent? I learned years ago that the
lemony stuff is hard on dishes so perhaps that is the problem with your
glazes?


When shopping for dishwashing detergent, always bring
a little dowsing rod. *Only choose a bottle that doesn't
"pull" the rod strongly, and you'll never have that problem,
lemony or not.



I've read that lemony dishwashing detergent is acidic and will pit the
silverware, but I doubt it will do anything to stoneware glaze.
Either way, I don't use lemony stuff, and i can't find my dowsing rod.

I do use these in the microwave, but the bottom of the plates and
bowls all say "dishwasher & microwave safe", so go figure?

-J
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Old 10-12-2011, 11:23 PM posted to rec.food.cooking
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Default All of my stoneware's glaze is cracking

On Dec 10, 4:03*pm, Goomba wrote:
On 12/10/11 4:50 PM, phaeton wrote:

What kinds of dishes do you guys have? *I've become
somewhat fond of stoneware now, as they are non-reacting and
(normally) easy to care for. *Any recommendations for decent everyday-
use stuff that will last awhile when used right? *By everyday use I
mean dishwasher, microwave, refrigerator, hot food, cold food and
such.


Thanks!


-J


This is my everyday stuff- I buy it on sale open stock and January is a
good time for sales.

http://www1.macys.com/shop/product/m...alian-countrys...


Those are pretty nice. I like the simplicity of them. Can't stand
bowls with rims on them like that though. I'll look at other Mikasa
stuff and see what else they have. At a quick glance, they seem to be
a tad upper-crust.

-J
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Old 10-12-2011, 11:50 PM posted to rec.food.cooking
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Posts: 5,466
Default All of my stoneware's glaze is cracking

On Dec 10, 1:50*pm, phaeton wrote:
I bought a set of Sango Nova Black stoneware dishes about 3 years ago,
service for 8. Not top of the line or anything, but pretty decent,
nice looking and I got them for half price on a JCPenny clearance
blowout. *It's actually the first time I've had a whole 'set' of
dishes that matched. *I like them.

They've been wonderful for the 3 years or so, but lately I've been
noticing straight-line glazing cracks on a lot of the plates and much
more severe ones in the bottoms of bowls. *These are all definitely
very new- i.e. last six months or less. *I don't abuse my dishes, but
I do *use* them every day. This last round of soup-n-sandwiches, I
heard one of the bowls crack when I put hot soup in it. *It was in the
cabinet at room temp previously, so it's not like it went from really
cold to really hot. *I had done this a zillion times before, but this
time was the zillion-and-oneth. *Is this normal and/or acceptable for
stoneware glaze to fracture over time?

I'm not in a hurry to replace them just yet, but if they do start
disintegrating and getting 'dangerous' to use (wouldn't want to
swallow shards or have something shatter and dump hot liquids
everywhere)... What kinds of dishes do you guys have? *I've become
somewhat fond of stoneware now, as they are non-reacting and
(normally) easy to care for. *Any recommendations for decent everyday-
use stuff that will last awhile when used right? *By everyday use I
mean dishwasher, microwave, refrigerator, hot food, cold food and
such.

Thanks!

-J


It's probably a flaw in the glazing process.....could be why they were
on such a sale.

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Old 11-12-2011, 12:28 AM posted to rec.food.cooking
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Default All of my stoneware's glaze is cracking

In article
,
phaeton wrote:

I do use these in the microwave, but the bottom of the plates and
bowls all say "dishwasher & microwave safe", so go figure?

-J


So, have you taken them to someone who can do something about it? Like
the place where you bought them? If they're only six months old, seems
like Penneys out to lick that calf.

My daily stuff is made by a potter in Boulder, RuthAnn Mazé. I would
not have afforded them when I was younger and I love the pattern, so
have acquired them in ones and twos. I bought our daughter some square
white dishes at Costco last year and she's loving them. Since square
and white are so popular now it is not difficult to augment with serving
pieces.

I also have some Dansk (bought at Tuesday Morning for a reasonable price
for 8 places), and I have some Mikasa stuff that could benefit from some
polishing. Wanna buy my Mikasa? Brindisi. I have too many dishes and
like the Boulder stuff so much that it's not being rotated out.
--
Barb,
http://web.me.com/barbschaller September 5, 2011
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Old 11-12-2011, 07:29 AM posted to rec.food.cooking
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Default All of my stoneware's glaze is cracking

On Dec 10, 6:28*pm, Melba's Jammin'
wrote:
In article
,

*phaeton wrote:
I do use these in the microwave, but the bottom of the plates and
bowls all say "dishwasher & microwave safe", so go figure?


-J


So, have you taken them to someone who can do something about it? *Like
the place where you bought them? * If they're only six months old, seems
like Penneys out to lick that calf.


They're actually over 3 years old (almost 4 now that I count it up).
The cracks started forming in the last 6 months.

-J


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Old 11-12-2011, 01:40 PM posted to rec.food.cooking
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Default All of my stoneware's glaze is cracking

On Sat, 10 Dec 2011 23:29:38 -0800 (PST), phaeton
wrote:

On Dec 10, 6:28*pm, Melba's Jammin'
wrote:
In article
,

*phaeton wrote:
I do use these in the microwave, but the bottom of the plates and
bowls all say "dishwasher & microwave safe", so go figure?


-J


So, have you taken them to someone who can do something about it? *Like
the place where you bought them? * If they're only six months old, seems
like Penneys out to lick that calf.


They're actually over 3 years old (almost 4 now that I count it up).
The cracks started forming in the last 6 months.

-J


Know anyone with a ceramic kiln? If so, have them re-fire the pieces.
They are probably dry footed already and just have to be put on a
shelf. The glaze will melt and re-join. Gets rid of stains in coffee
cups too.
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Old 11-12-2011, 01:40 PM posted to rec.food.cooking
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Default All of my stoneware's glaze is cracking

On 12/10/2011 6:18 PM, phaeton wrote:
On Dec 10, 4:36 pm, Mark wrote:
Goomba wrote:

Are you using lemony dishwasher detergent? I learned years ago that the
lemony stuff is hard on dishes so perhaps that is the problem with your
glazes?


When shopping for dishwashing detergent, always bring
a little dowsing rod. Only choose a bottle that doesn't
"pull" the rod strongly, and you'll never have that problem,
lemony or not.



I've read that lemony dishwashing detergent is acidic and will pit the
silverware, but I doubt it will do anything to stoneware glaze.
Either way, I don't use lemony stuff, and i can't find my dowsing rod.

I do use these in the microwave, but the bottom of the plates and
bowls all say "dishwasher& microwave safe", so go figure?

-J


Words mean something to most folks but typically not much to the folks
who decide for example what will be stamped onto a product or touted in
marketing.
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Old 11-12-2011, 01:42 PM posted to rec.food.cooking
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Posts: 12,124
Default All of my stoneware's glaze is cracking

In article
,
phaeton wrote:

On Dec 10, 6:28*pm, Melba's Jammin'
wrote:
In article
,

*phaeton wrote:
I do use these in the microwave, but the bottom of the plates and
bowls all say "dishwasher & microwave safe", so go figure?


-J


So, have you taken them to someone who can do something about it? *Like
the place where you bought them? * If they're only six months old, seems
like Penneys out to lick that calf.


They're actually over 3 years old (almost 4 now that I count it up).
The cracks started forming in the last 6 months.

-J


I gotta clean my glasses!! And you only said it about three times, too!
OY! Sorry about that!!
Have you contacted the mfgr about the problem? I'd be curious to know
what they have to say for themselves.

Good luck!
--
Barb,
http://web.me.com/barbschaller September 5, 2011
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Old 11-12-2011, 02:02 PM posted to rec.food.cooking
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Default All of my stoneware's glaze is cracking

On 12/10/11 6:23 PM, phaeton wrote:
On Dec 10, 4:03 pm, wrote:


This is my everyday stuff- I buy it on sale open stock and January is a
good time for sales.

http://www1.macys.com/shop/product/m...alian-countrys...


Those are pretty nice. I like the simplicity of them. Can't stand
bowls with rims on them like that though. I'll look at other Mikasa
stuff and see what else they have. At a quick glance, they seem to be
a tad upper-crust.

-J


That's advert picture shows a soup plate (bowl) which I use for pasta.
They also have standard cereal type bowls too in open stock. I have
both, along with smaller compote/dessert type bowls.
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Old 11-12-2011, 09:47 PM
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