Slowly tempering the "Vintage" "Ovenproof" Ceramic Clay Bakeware

This has become a bittersweet labor of love for me. Bittersweet because I am now old enough to remember when things like this were considered new and very reasonably priced and abundantly available at the Grocery Store or easily purchased through a local Host at a Home Party. Marcrest "Daisy Dot" was considered very plain Jane even when it was new! I liked it because it was very durable and blended well with my eclectic semi-country western primative farmhouse flea market gypsy kitchen decor since 1985. DISCONTINUED decades ago, just like many other things I still like. Even now, it's not really that valuable, I just enjoy using it. Over the years, there has been a problem with dropping and breaking things, lost during a move, on and on and on. Long story short: GARAGE SALES, FLEA MARKETS, ANTIQUE MALLS, EBAY. Not like I can go to WM and buy another one just like it. Similar story with "Pampered Chef" from the '80s and '90s. Good Luck finding a plain ol' 9 inch stoneware smooth edge shallow pie plate. They have EVERYTHING BUT. Anyhow, these two beauties of mine can't even go in the dishwasher or they will end up with a spiderweb of cracks and fissures that will eventually ruin them for baking. Plus, they can absorb "off" flavors and odors from detergents that will make your pies and breads taste like soap. Now I'm warming them back up slowly in the cool oven so they don't explode like a pipe bomb of pottery shards next time I go to bake a pie crust or a round loaf of sour dough bread. I know it's probably just a matter of time before I am found dead of a very unfortunate kitchen disaster, but at least I will have gone down while doing something I loved...