Tests to ascertain the lead content of your item are easily available online and in shops. They are not expensive or hard to use. It looks like a nice pot, but it can't hurt to be careful, either. (When they are being kind my nears and dears call my Captain Safety Pants...less kind moments I am called Killjoy)
2 things you should watch out for. ARSEN and LEAD. both are used in CHEAP kitchenware. so if you are not sure it comes from a reputable dealer, make enquiries. i do not know where you live, but there are customer organisations in the yellow pages or on the Internet who can help you.
I'm noticing that some comments, like the photos, aren't always appearing here. This might be because the Hotline app is wonky and no longer being supported, if that's what some of us are using. Anyway, Meg, I think it was you who mentioned Broadway Panhandler. Have you seen the news that they're closing this spring? NYTimes ran a story.
Can't identify your pot, but just to correct one bit of misinformation here - soapstone isn't porous. One reason its become popular for kitchen counter tops (and was used in labs for years) is because being nonporous, it resists stains and bacteria doesn't grow in it. It's also why it doesn't require sealing and resealing, like marble/granite (just an occasional oiling to keep it pretty.) If you're interested, Vermont Soapstone's website has some good info - not about cooking pots, but some - like about caring for it - might be helpful: http://vermontsoapstone.com/ (I don't work for them ;D Have just used it in several kitchens.)
Amysarah, if you are referring to my comment, I was referring to Korean Bibimbap bowls (not their true name, but it's what I use mine for) and not soapstone bowls. I am not sure what kind of stone is used, but levels of arsenic etc. we're found which is why I chose a glazed version. This was early on in the convo before soapstone was brought up. Just clearing up the misinformation you mentioned.
Oh good..just didn't want anyone to rush out and buy the stone pots I'm referring to until they look into the claims. Apparently, these pots are/were made from a porous stone.
I know you asked our help, but this process seems tortured, with all the photo & long distance aspects.
Is there possibly someone local you can consult, with the pot in hand?
If I had someone close I would ask them. Could always take my pot to a cookware store but we just had 27 inches of snow and parking is next to impossible. Don't follow the thread if too awkward. I am finding it so helpful and appreciate all the comments.
So odd. I have noticed my email sometimes says there's a new post and what the post is and poof..it's not there when I go to look. Doesn't happen often.
Can you see your photos? I looked at the new post, but it's not there either.
While I don't have experience owning one, I do know the reason they glaze the pots that I have is that the true stone versions had quite a few health risks. Lead, arsenic..and more. Unfortunately, I don't know if that's common with all stone pots or the ones from Korea. I know just enough to know that I'd want some very specific feedback. I'd check around until I found someone who knew for sure.
Here is my opinion: if you heat it to a high enough temperature for cooking and don't use harsh chemical cleaners, it'll last a long time, just like similar vessels have successfully been used for millennia.
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Is there possibly someone local you can consult, with the pot in hand?
Can you see your photos? I looked at the new post, but it's not there either.
http://www.amazon.com/Korean-Stone-Dolsot-Sizzling-Bibimbap/dp/B00AFLP06S
It sounds lovely. Can you post a photo?
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The Japanese don't take any special measures with their stone/ceramic cookware and they have the longest life expectancy on the planet.