40:I[185,["/_next/static/chunks/3xnt26d00_zk-.js","/_next/static/chunks/1e2btqyhcbvr0.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/06x30xgfe6iur.js","/_next/static/chunks/1pfyc3q3c61jb.js","/_next/static/chunks/35-gbipsuw5b6.js"],"SendEmailButton"] 42:I[63625,["/_next/static/chunks/3xnt26d00_zk-.js","/_next/static/chunks/1e2btqyhcbvr0.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/06x30xgfe6iur.js","/_next/static/chunks/1pfyc3q3c61jb.js","/_next/static/chunks/35-gbipsuw5b6.js"],"AddToLibraryButton"] 43:I[29721,["/_next/static/chunks/3xnt26d00_zk-.js","/_next/static/chunks/1e2btqyhcbvr0.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/06x30xgfe6iur.js","/_next/static/chunks/1pfyc3q3c61jb.js","/_next/static/chunks/35-gbipsuw5b6.js"],"ShareButton"] 44:I[58016,["/_next/static/chunks/3xnt26d00_zk-.js","/_next/static/chunks/1e2btqyhcbvr0.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/06x30xgfe6iur.js","/_next/static/chunks/1pfyc3q3c61jb.js","/_next/static/chunks/35-gbipsuw5b6.js"],"ProcessEpisodeButton"] 45:I[45269,["/_next/static/chunks/3xnt26d00_zk-.js","/_next/static/chunks/1e2btqyhcbvr0.js","/_next/static/chunks/42spz6paskvb6.js","/_next/static/chunks/06x30xgfe6iur.js","/_next/static/chunks/1pfyc3q3c61jb.js","/_next/static/chunks/35-gbipsuw5b6.js"],"SignupCTA"] 3a:["$","div",null,{"className":"flex flex-wrap items-center gap-x-4 gap-y-1 font-mono text-[12px] uppercase tracking-[0.1em] text-[color:var(--fg-3)]","children":[["$","time",null,{"dateTime":"2025-12-11T01:04:30.000Z","children":"December 11, 2025"}],["$","span",null,{"aria-hidden":true,"children":"·"}],["$","span",null,{"children":"00:43:54"}],false]}] 41:T547,

Have you wondered what makes a glaze food safe? Today we are happy to welcome Gabriel Kline and Bill Collins to the show to talk about the topic, and their new book Amazing Glaze: Food Safe Recipes. They discuss the definition of food safety, how to test glazes, and what they learned after testing dozens of popular cone 6 and cone 10 recipes.

Have you checked out the new For Flux Sake Patreon? This is a great way to show your support and have access to discounted merch, live hangouts, and extra episodes. Head over to Patreon and sign up today.

Today's episode is brought to you by Monkey Stuff, The Rosenfield Collection, Cornell Studio Supply, and Ceramic Materials Workshop's Making Glaze Make Sense.

This week's episode features the following topics:

Food safety, leaching, crazing, cone 6, cone 10, shino, phase separation