What little testing is done happens when the dishes are new. There's no accounting for what happens when the dishes are years old, worn, chipped glaze, etc.
Given that there's effectively no safe dose for lead, and that it accumulates in our bodies, and (most importantly) there are dishes that are made without lead, why would you choose the ones that have it?
Given that there's effectively no safe dose for lead, and that it accumulates in our bodies, and (most importantly) there are dishes that are made without lead, why would you choose the ones that have it?