I would not use it.

How about LeCreuset? I have some of their bakeware. I have friends who've used Pampered Chef.

You need to find out what is underneath, but usually it's fine. I have a selection of Pampered Chef that is not glazed, but the important thing is to never use soap on it as it can soak into the surface and then affect the taste of the food.

If it's old you may have an issue as sometimes they used clays with stuff mixed in that you did not want your food coming in direct contact with.

ci lantro: agree, my old pieces of Corningware sure have survived the test of time!

The 'Casa Blanca' I question is very heavy, unlike the Corningware poieces I have.

I would not use it and I also toss mugs that have developed hairline fractures.

Haven for bacteria.

I have a "good cook" heavy bake pan with hair line cracks, not all the way thru. Have exhausted all avenues to replace it. Unable to find it anywhere 😕. Should I continue to bake in it?

No, best to toss it. Glaze is a protective finish. If it's broken, hairline cracks, it's safer to get rid of it. Bacteria, lead, all kinds of things-not worth the risk ;^)

If you like ceramic I have several pieces of Bennington Pottery that I love. I have a round casserole, pie plate, and a loaf pan. I also love my cornflower corning ware too.

https://www.benningtonpotters.com/category/cooksware-baking

Bacteria does not survive baking temperatures so that's not likely a problem. I'd be more concerned about the dish breaking after you've worked so hard to prep whatever is in it. I've had good luck with ceramic Emile Henry style pieces picked up at TJ Maxx and Home Goods. Might not be as durable as the real thing but at a fifth the price, I can replace when needed.