Question:
I have a set of Red Wing Orleans dishes that have discolored. The cream background has turned brown. Why is that?? Can anything be done? Does it decrease the value?

Answer:
Staining and discoloration is very common with Orleans and its sister patterns (Brittany, Ardennes and Normandy). The problem involves crazing in the glaze. Crazing refers to tiny cracks in the glaze; these cracks allow food and liquids to penetrate the glaze and stain the dinnerware. Ordinary washing will not remove these stains because they are below the surface. Discoloration and stains definitely reduce the value of the dinnerware.

Two methods are sometimes used by owners of stained pieces in an attempt to clean them more thoroughly. I have had success soaking stained pieces in 40% hydrogen peroxide. This product is available at beauty supply stores and is used to bleach hair. It is also available in 20% and 30% concentrations. (Note: the 3% hydrogen peroxide used for cuts and scrapes on the skin will do nothing for your dish stains.) Other collectors soak stained dishes in bleach. Both methods require extreme caution to avoid spills and contact with skin, eyes, etc. And in my opinion both methods require the cleaned item to be further soaked in clean water to remove the bleach or peroxide. There are articles written on this subject, and I would suggest reading them before attempting to clean your Orleans pieces using these methods.

Larry