Well, never mind....just answered my own question. The lexel will work fine for this application based on the Level brochure from their website. http://www.sashcosealants.com/Home_Improvement/About_Products.aspx

It depends upon how important it is to either of us. My husband doesn't like mushrooms but doesn't notice them if they are diced, so I slip them in - sometimes in slices and he will comment but I notice it doesn't affect his portion amount any! However, I just love tuna salad on an open face sandwich and he really detests it. He likes twice baked spaghetti and I'm not a huge fan - too much cheese for my taste. So, I make up and freeze his portions of the twice baked with leftover spaghetti and on those nights he has a yen, I fix him a salad and his spaghetti and on that night I'll have a cold open faced tuna salad sandwich. We both end up happy campers. It's just the two of us now, so this really isn't a problem and it doesn't happen all that often to be a "chore" on either end. For the most part we both like pretty much the same dishes. If we both want different things that night, I just accomidate. For the most part, we like stuff prepared the same way with just a few exceptions.

Mmmm...potato pizza. Must try that one Spatz, though I'm lazy and just by Lebanese flat bread to use as a pizza base when I make them. Tried lentils in red wine? 250g Puy or brown lentils, soaked overnight 2 medium carrots finely diced 1 onion finely chopped 1 tbs tomato paste 2 tbs good olive oil 1L good stock 750mL red wine 1 stick cinnamon salt and pepper to taste In a saucepan, reduce red wine and cinnamon over a low heat to about 150mL, around 20 mins. Heat olive oil in heavy frypan and cook onions and carrots for 10 mins, stirring occasionally. Add lentils, tomato paste, wine reduction, stock, salt and pepper then simmer, covered, for 30 to 40 mins until thick and lentils are soft. Add water if necessary. This makes a fantastic pie filling, or as a bed under pan seared salmon, or as an accompaniment to whatever takes your fancy.

If the glue does not adhere properly to some glazed areas it could become hard sand bit and affect your use. Gritty bits. Beeswax is a great idea. It has been used for years to line crockery and wooden boxes, cover cheeses, etc. To preserve wood in contact with water or soil...the uses are endless. Will not react with your coconut oil at all. Dries very hard and if a tiny bit gets scraped up with your oil, it will not be like bits of sand. I'll be doing some projects with it next week. I use very high quality but even the blocks at any hobby store for maybe 9dollars for 1 lb is good for what you need. I've used that quality for some wood sealing. You amy only use a dollars worth. You could epoxy the bottom of your crock. Then seal the inside with beeswax. If you have saved the others that cracked, do them all at the same time. Post a pic if you want some help walking through the project. I'm on holiday about to cross the StLawrenceSeaway and will have lots of time in a couple days...