Hello, quick question regarding the food safety of the studio clay. I made a teapot with a leaf catching holes (I'm sure there is a proper name for them but those are the words I've chosen to go with :)). I'm afraid if I glaze them, they will clog up because the spout is quite narrow and the holes are partially closed by slip. If I waxed those parts and left exposed clay when glazing, are those spots food safe after the glaze firing? I spoke to some people in the studio and they suggested the clay body is porous and may collect bacteria. Any suggestions?
This is the brown clay, but I'm curious about each the studio clays we have available.
Thanks!