We've had a ceramic baking dish for ages ... about 2-3L capacity. Square.
Last couple of times it's been used (pasta bake) both SWMBO and I have imagined we caught the faintest waft of washing-up-liquid when serving from it.
Close inspection reveals there's a very light crack in the glaze, across the centre of the dish.
It is possible that this somehow allowed WUL to be soaked into the substrate ? Enough to taint cooking (not that we tasted it - just smelled it).
Anyway dish is for the tip ...