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How to determine whether the glaze craftsmanship of ceramic tableware is qualified

10 Apr,2026

To judge whether the glaze craftsmanship of ceramic tableware is qualified, we can inspect it from appearance, safety, adhesion, and practical performance, which ensures both usability and food-contact safety. First, check the surface smoothness and gloss. Qualified glazed tableware has a smooth, delicate, and uniform surface without obvious pinholes, bubbles, cracks, or burrs. The gloss is natural and consistent; uneven color, exposed blank, or flow marks indicate poor craftsmanship. Second, inspect the adhesion and firmness of the glaze layer. Tap the tableware gently; a clear and crisp sound means a dense glaze and stable combination with the ceramic body. A dull sound suggests loose bonding. Scrape the glaze lightly with a hard object; qualified glaze will not peel, chip, or leave traces easily. Third, focus on food safety compliance. Qualified ceramic glaze must meet national heavy-metal standards, especially lead and cadmium. Regular products have clear labels, factory information, and food-contact certification. Avoid overly bright or unevenly colored inner glazes, as they may carry excessive heavy metals that endanger health. Fourth, check overall integrity and craftsmanship details. The glaze should cover the entire tableware evenly without missing areas. Edges and corners are smooth without burrs or sharp parts. Patterns and decals are clear, firm, and not easy to fade or fall off after wiping. In summary, qualified glaze craftsmanship combines good appearance, strong adhesion, safety compliance, and durability. Only tableware that passes these inspections can be safely used in daily dining.

How to deal with newly purchased ceramic tableware

10 Apr,2026

Nowadays, people are increasingly pursuing the quality of their diet, and tableware has also become an important part of selection and collection. Bowls are the part that most families pay special attention to when choosing, including glass bowls, ceramic bowls, stainless steel bowls, glass bowls, and so on. Ceramic bowls, with their diverse colors and shapes, have won the love of many people. So, can newly purchased ceramic bowls be used directly? Today, the editor will share with everyone how to handle newly purchased ceramic bowls. How to handle newly purchased ceramic bowls? You can try these methods. How to handle newly purchased ceramic bowls: 1. First, soak the ceramic bowls in boiling water for 5 minutes to disinfect and sterilize, and remove surface dust and residues. 2. Soak them in vinegar for 1–2 hours, because ceramics will release some toxic substances when they come into contact with acidic materials. Due to this characteristic, you should also be careful not to use ceramic bowls for acidic foods for long periods regularly. 3. Pay extra attention to tableware with bright colors or those produced by unofficial manufacturers. You can appropriately extend the soaking time. If the color changes significantly, it indicates that more chemical substances are being released, and you should consider whether or not to use them. 4. When washing ceramic bowls daily, use a soft cloth to avoid scratching the surface. Also, avoid leaving oily or alkaline foods in them for long periods. In addition, avoid putting ceramic bowls with metallic decorations in the microwave. 5. Boil the cleaned ceramic bowls in saltwater for a while; this will make them less prone to breaking during use and extend their lifespan. 6. Apart from the ordinary ceramic bowls mentioned above, ceramic storage bowls are also becoming increasingly common in daily life. These ceramic storage bowls are fired at high temperatures of 1300℃, have fine porcelain, elegant shapes, transparent colors, and come in a variety of designs, with uniquely designed lids for easy sealing and preservation. Ceramic storage bowls usually come in three-piece sets of different sizes, convenient for any combination and for carrying when going out. They can be used not only as tableware but also for airtight storage, reducing space usage in the refrigerator, and preventing odors from transferring between raw and cooked foods. The three-piece ceramic storage bowl set can be freely used in refrigeration, freezing, microwave, and for carrying, making it convenient and versatile.

What safety indicators should be paid attention to when purchasing ceramic tableware

10 Apr,2026

When purchasing ceramic tableware, safety indicators are the core focus. The following aspects should be carefully considered: 1. Material and raw material safety Quality of clay/porcelain: High-quality tableware uses pure raw materials such as kaolin, while inferior products may be mixed with industrial waste or clay with excessive heavy metals. Safety of glaze: The glaze should be food-grade, avoiding the use of inferior chemical pigments (which may contain lead, cadmium, and other heavy metals). 2. Heavy metal content (key indicators) Lead and cadmium release: This is the most critical indicator to be cautious of. National standards (such as GB 4806.3-2016) stipulate that lead release ≤ 0.2mg/L and cadmium release ≤ 0.05mg/L. Check test reports: Standard products should come with third-party test certificates clearly indicating the heavy metal content. 3. Production process and certification Glaze techniques: Underglaze > In-glaze > Overglaze: Underglaze (pigments beneath the glaze layer) is safer. Overglaze (pigments on the surface) may easily flake and release heavy metals if the process is poor. Avoid "three-no products": Products without a manufacturer name, address, or standard execution have no guaranteed process control. Certification marks: Domestic: Look for the "QS" food contact material mark or "CNAS" certified test report. International: Such as the EU "CE" or U.S. "FDA" certification (for exported products as reference). 4. Appearance and structural inspection Glaze integrity: The surface should be smooth, without bubbles, cracks, or peeling. Damaged tableware can harbor dirt, and heavy metals are more likely to leach if the glaze is broken. Color and pattern: Avoid tableware with overly bright colors or complex patterns inside (dark pigments may contain more heavy metals). Prefer inner surfaces without patterns or with light-colored glaze to reduce direct contact between pigments and food.

What are the common disinfection methods for ceramic tableware?

10 Apr,2026

The disinfection methods for ceramic tableware need to balance safety and effectiveness. The following are common methods and key operation points: 1. High-Temperature Disinfection (most commonly used, highly effective) Boiling Disinfection Operation: Immerse the tableware in cold water, bring to a boil, and cook for 5-10 minutes (suitable for underglaze colored/plain tableware; avoid long boiling for overglaze colors to prevent pigment damage). Note: Do not boil damaged tableware to avoid bacteria remaining in cracks. Steam Disinfection Tools: Steamer, steam disinfection cabinet, or microwave (with steam function). Operation: When steam temperature reaches 100℃, disinfect for 10-15 minutes, ensuring tableware is not stacked and steam fully contacts the surface. Oven Disinfection Applicable situations: High-temperature resistant ceramics (marked "oven-safe"). Operation: Preheat the oven to 120℃, place dry tableware inside, maintain for 15-20 minutes, then remove after cooling (avoid sudden cooling to prevent cracking). 2. Chemical Disinfection (for emergencies or when high temperatures are inconvenient) Chlorine-containing Disinfectant Soaking Ratio: 1 liter of water with 5-10 ml of chlorine disinfectant (such as 84 disinfectant), stir and soak the tableware for 15-30 minutes. Follow-up: Rinse thoroughly with clean water 3-5 times to avoid chemical residue. White Vinegar Disinfection Operation: Mix water with an appropriate amount of white vinegar (ratio 10:1), boil and soak tableware for 5 minutes; it can soften scale and inhibit bacteria. 3. Ultraviolet Disinfection (auxiliary method) Tools: Ultraviolet disinfection cabinet or dishwasher with ultraviolet function. Operation: After wiping the tableware dry, place inside and turn on UV irradiation for 30 minutes (ensure UV fully covers and no dead angles exist). 4. Dishwasher Disinfection (combines cleaning and disinfection) Requirements: Dishwasher must have a "high-temperature disinfection" mode (water temperature ≥70℃), wash time ≥30 minutes; can simultaneously clean and sterilize.

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