In order to ensure that our glazes can withstand the inundation of acids they will encounter in a life-time, we do some pretty rigorous testing. We cut test strips of dinner plates in each glaze, and soak them for 24 hours in concentrated solutions of a variety of household chemicals like lactic, citric, and acetic acid.
This gives us a visual indication of how our product will react to these acids. Turns out, even long exposures will not degrade our glazes. So go ahead, marinade that ceviche overnight.
Read more about acid tests, here.