There is a lot of confusion about crystalline glazed pots and their functionality. These dramatic and beautiful glazes are largely used on decorative pieces such as vases, where the interiors are glazed with a standard clear liner glaze. Never one to follow convention, I enjoy combining different coloured crystalline glazes on plates and bowls. Since the glazes run together within these containers during the firing, I often get pooling in the bottoms. Pooling occurs as a result of the glaze running, and the thick layer of glaze often crazes during the cooling process. I think the fascinating images and pictures that I achieve are worth the risk. Some people really like the crazing; others consider it a flaw. From my point of view, they are unavoidable and so I have learned to accept them. As for functionality, crazes may absorb oils from salad dressings. The worst problem with this is that the beauty of the glaze might be compromised over time.
Therefore, I advise people to use their crystalline platters and bowls as serving dishes only. Foods such as fruit, cheese and crackers and other non-oily items are perfectly safe. You can serve foods with oils or sauces in them, as long as they are not left in the vessel long enough to absorb these substances. I do not recommend cooking in a crystalline bowl or storing food on them. Enjoy your beautiful crystalline glazed pottery as a serving piece, then remove the food soon after your meal is over. There is no food safety issue at play here. It is simply a matter of perserving the beauty of your piece for years to come.