A friend of mine bought a tagine in Morocco (which she carried in her lap on the flight home). She noticed the inside of the tagine is glazed so she bought a test kit and determined that the glaze contains lead. Can she still use it? If not, is there something she can do to make it safe for cooking, or is it just a decoration?
Just one ingredient will save yours from clumping (and tastes darn heavenly, too).
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