Dinnerware

Most vintage dinnerware is perfectly safe for daily use, but bright-coloured glazes from before the nineteen-seventies—especially vivid orange, red or yellow—may contain lead and are safer displayed or tested before serving food. Plain whites, transferware and post-nineteen-eighties pieces are generally fine. Crazing alone does not mean a piece is unsafe; it is normal patina in old glazes and usually harmless. If you are uncertain about a particular piece, stick to display or use a home lead-test kit before putting it into regular kitchen rotation.

Incomplete sets are the norm at flea markets and often the best value. Whether to buy them depends on your collecting style. If you are chasing a specific pattern to complete a service, the hunt can stretch across months or seasons but many collectors find it rewarding. Building an intentional eclectic mix is faster and more forgiving, and orphan pieces—an oval platter, a handled tureen, a cake stand that matches nothing—frequently cost less than their quality suggests and work beautifully on their own. Most dealers are happy to sell singles.

Check for rim chips first, as they are harder to overlook than chips on the base and affect both appearance and handling. Crazing—the fine web of hairline cracks in old glazes—is normal patina and usually nothing to worry about. Heavy cutlery scratching in the centre of a plate shows genuine use but does not compromise function. Staining and discolouration often fade with a patient soak. Avoid pieces with obvious cracks running through the body, as these will worsen with use, but light surface wear and honest signs of age are part of the appeal.

English transferware turns up constantly, particularly blue-and-white Willow pattern and its many variants, along with polychrome designs from makers such as Johnson Brothers and Spode. French café ware—sturdy white or cream pieces from Digoin or Gien—appears regularly, often stamped with a maker's mark on the base. English ironstone, mid-century stoneware from the nineteen-sixties and seventies, and hand-painted Continental faience are all common finds. Hotel and restaurant china also surfaces in quantity, usually heavy and well-made, though sometimes plainly marked.

Stack plates carefully with something soft between them—newspaper, fabric or even paper napkins from a café stall—and carry them upright if possible rather than flat in a pile. Bring a tote bag with padding or extra newspaper if you are planning to browse seriously, as finds accumulate quickly. Serving pieces such as tureens and large platters are awkward to carry and benefit from individual wrapping. Many regular market-goers keep a small roll of bubble wrap in the car. If a dealer has original packaging or can wrap fragile pieces properly, it is worth accepting even when it adds bulk.