Commercial glazes are consistent and a little characterless. Mixing our own means more failures and better surfaces.
Sixty covers for a restaurant, from first sample to delivery, took eleven weeks and three glaze revisions.
You will centre the clay by about week three, and you will not enjoy weeks one and two. Everyone goes through it.
It is dishwasher safe and more robust than it looks. The one thing that will break it is a sudden temperature change.
A thrown bowl records the hand that made it. Two from the same batch will differ by a few millimetres, and the glaze will break differently over each rim.