topic Re: How bakeware can break--and it makes sense. in Kitchen

How bakeware can break--and it makes sense.

ical — Sat, 27 Sep 2014 11:01:58 GMT

Bakeware cannot have abrupt temperature changes, nor can you bake a casserole, for example, and then switch it to broil to brown the top. If you have a hot piece of bakeware, when hot, the bakeware can break if it is placed on a wet surface or handled with a wet cloth. You can't place it on direct heat, in a broiler, or use the microwave browning features. Sudden or abrupt temperature changes will cause it to break. If you take a meal, which frozen in bakeware, and put it in the oven, put it in a cold oven--then turn the oven on and let the oven and the bakeware warm together so there is no abrupt temperature change. Never place an ice cold piece of bakeware, from the freezer (or ice cold fridge), into a heated oven--it may break.

Okay, the above is a "Use & Care" summarization of bakeware I've had in my family for nearly 1/2 a century, first my mom's and now mine. Not one, honestly, has broken, snapped in half, fallen to pieces when taken out of an oven. One has a crack because I put a casserole dish right from the refrigerator into an already heated oven (my fault). It didn't crack in 1/2, but there is a crack I can see on the bottom I noticed after it was washed.

Is this Temptations ware? No. But same idea in care and warnings, I would imagine.

Re: How bakeware can break--and it makes sense.

gkelly — Sat, 27 Sep 2014 12:15:43 GMT

Hi ical, thanks so much for your post! I guess I have always had the same "use & care" attitude all my life too! Mostly it is just plain common sense when using ceramic bake ware. There have been lots of stories about breakage only to find out later that someone did just what you have mentioned in your OP. Thanks again for your logical post & opinion!

Re: How bakeware can break--and it makes sense.

ical — Sat, 27 Sep 2014 12:26:10 GMT

On 9/27/2014 gkelly5744 said:
Hi ical, thanks so much for your post! I guess I have always had the same "use & care" attitude all my life too! Mostly it is just plain common sense when using ceramic bake ware. There have been lots of stories about breakage only to find out later that someone did just what you have mentioned in your OP. Thanks again for your logical post & opinion!

You're welcome!

Re: How bakeware can break--and it makes sense.

Campion — Sat, 27 Sep 2014 12:42:31 GMT

This is very good advice. I want to point out however, that as a former chemist and someone who has made ceramics from wet clay all the way to glazed pot, my problem with the "famous" painted ceramics brand taking heat here was due to a crack in the casserole from manufacture. It never was fridge-to-oven and I wasn't certain it was a crack (looked like part of the vine design) until later when the crack deepened upon use.

So just in case anyone wants to fob off all the reports of cracking as misuse, no, I truly believe there IS a problem with this one brand in quality control. My crack was hidden under a painted vine, and then it developed as a full crack all the way through the piece.

However, the advice to let things warm up before putting onto a hot oven rack is excellent.

Re: How bakeware can break--and it makes sense.

Mominohio — Sun, 28 Sep 2014 01:48:29 GMT

Excellent and correct information OP.

And to agree with Campion, not all cracking/crazing in TT or any other brand comes from the misuse of the product, but my opinion is a lot of it does.

The problem is with the presentations of the product. They are very quick to skim over (at best, more like completely leave out) the safety and common sense issues OP listed. They want to give the impression that the product is a miracle worker, will be so easy to use, to clean and to enjoy. They don't want to drag down the excitement by telling people all the "cautions" you have to observe to keep the product "healthy" (and soaking in water is a big one they never address, and I think is a major cause of the crazing and cracking that happens. I think the amount of water a piece gets hit with in the dishwasher is too much when there is a larger unglazed surface, too). A real good example of the misleading statements they make include "fridge/freezer to oven to table". They fail to mention that it should be going into a cold oven, and even then, the possibility of thermal shock exists.

Maybe a little less of the rehashed and scripted presentation, and a few on the proper and safe ways to use the product would be refreshing and helpful. Even with proper use, the possibility of problems is still there, and people should just understand that.

Re: How bakeware can break--and it makes sense.

NoelSeven — Sun, 28 Sep 2014 01:50:26 GMT

Some of the new Pyrex has been breaking in ovens.

No temp changes.

Re: How bakeware can break--and it makes sense.

sunshine45 — Sun, 28 Sep 2014 01:53:23 GMT

On 9/27/2014 NoelSeven said:
Some of the new Pyrex has been breaking in ovens.

No temp changes.

i have had pyrex break into several pieces in the oven......two items.

Re: How bakeware can break--and it makes sense.

kittymomNC — Sun, 28 Sep 2014 01:58:09 GMT

I know that someone does not believe it, but since this "improper care" issue has again been raised, I will ask the same question I've asked before - how did my large baker craze and crack by just sitting in my cabinet with my other bakeware for a year and a half?

The replacement was used to bake macaroni and cheese, never put in the freezer. And if I used leftovers, I took it out of the baker and put it in a microwavable dish to reheat it. So no abrupt changes in temperature. But after using it ONLY for this a few times, the bottom cracked and crazed.

The other two small ones were used ONCE for making a sweet potato casserole and did the same thing.

Believe it or not, I do not care. That's what happened, so someone please explain to me WHY?

Edited to add: Is it an assumption that every single person who has this problem has no clue how to take care of this product?

Edited again to add: I never set anything on a wet towel or on a cold surface...I set it on a wire rack on my ceran top stove to cool...again, no abrupt temperature changes.

Re: How bakeware can break--and it makes sense.

ical — Sun, 28 Sep 2014 02:03:57 GMT

From the official temptations site:

You deserve versatile, affordable, beautiful ceramic bakeware that goes from oven to table to fridge to freezer to microwave to dishwasher! And since temp-tations® makes it easy to prep, bake, serve and store all in one dish, it will simplify your life. You’ll be able to make dishes ahead of time, put them in the freezer, and cook them whenever it’s convenient for you. And then bring them right to the table.

Can temp-tations®be used on a stove top?

No, temp-tations® stoneware should not be used on a stove top or over an open flame.

Can temp-tations®go in the dishwasher?

Yes, all temp-tations® stoneware is dishwasher safe.

Can temp-tations®go in the refrigerator and freezer?

Yes, all temp-tations® stoneware and storage covers are refrigerator and freezer safe.

Is it safe to go from the freezer directly to the oven with temp-tations®?

Yes, all temp-tations® bakers can go from the freezer directly to the oven. However, when doing so, allow your temp-tations® baker and your oven to heat up together. (Put the stoneware in an unheated oven, turn on the oven, and allow both to come to desired cooking temperature simultaneously.)

Can temp-tations®go in the microwave?

Yes, all temp-tations® stoneware is microwave safe.

Is it ok to pre-heat temp-tations®in the oven or microwave when the dish is empty?

No, do not pre-heat your temp-tations® bakers in the oven or microwave when empty, as this may cause stress to the stoneware.

When hand washing, is it ok to soak temp-tations®in water?

It’s ok to fill your temp-tations® with water and let it soak, but do not fully submerge your temp-tations® in a sink full of water. Stoneware absorbs water in places where there’s no glaze (for example, on the bottom, where it sits in the kiln). When the stoneware is then put in the oven, microwave, or freezer, the absorbed water will expand and can cause stress to the stoneware. Please note that temp-tations® stoneware is dishwasher safe.

Is it ok to hand wash temp-tations®after removal from a hot oven or microwave?

No, do not take a temp-tations® baker out of a hot oven or microwave and immerse in water; let the stoneware come to room temperature before washing.

More at: http://www.temp-tations.com/faqs

-----------------

My bakeware is Pfaltzgraff:

From their site: http://www.pfaltzgraff.com/stoneware.html

Pfaltzgraff stoneware is microwave, conventional oven, freezer, and dishwasher safe. We suggest the following guidelines for using your stoneware:

Do not subject your stoneware to sudden or extreme temperature changes. Start your oven no higher than 225°F for the first 10 minutes, then increase to desired temperature.
Do not place hot dishes on a wet surface or handle with a wet cloth. The hot dish may break when touching the colder water.
Do not place stoneware on direct heat, in the broiler, or under a microwave browning element.
Always use a heat protective mitt when removing from the oven or microwave
When warming in the microwave, use the stoneware piece that best fits the portion size. This way, all items will heat evenly and not cause "hot spots" in your stoneware that could lead to crazing and cracking.

Re: How bakeware can break--and it makes sense.

gkelly — Sun, 28 Sep 2014 02:04:09 GMT

On 9/27/2014 sunshine45 said:
On 9/27/2014 NoelSeven said:
Some of the new Pyrex has been breaking in ovens.

No temp changes.

i have had pyrex break into several pieces in the oven......two items.

Same here but it was the newer Pyrex

Re: How bakeware can break--and it makes sense.

kittymomNC — Sun, 28 Sep 2014 02:04:45 GMT

On 9/27/2014 Campion said:
This is very good advice. I want to point out however, that as a former chemist and someone who has made ceramics from wet clay all the way to glazed pot, my problem with the "famous" painted ceramics brand taking heat here was due to a crack in the casserole from manufacture. It never was fridge-to-oven and I wasn't certain it was a crack (looked like part of the vine design) until later when the crack deepened upon use.

So just in case anyone wants to fob off all the reports of cracking as misuse, no, I truly believe there IS a problem with this one brand in quality control. My crack was hidden under a painted vine, and then it developed as a full crack all the way through the piece.

However, the advice to let things warm up before putting onto a hot oven rack is excellent.

Thank you! Some of us don't need lessons in how to use bakeware....I'm old enough to know!

Re: How bakeware can break--and it makes sense.

sunshine45 — Sun, 28 Sep 2014 02:05:32 GMT

On 9/27/2014 kittymomNC said:
I know that someone does not believe it, but since this "improper care" issue has again been raised, I will ask the same question I've asked before - how did my large baker craze and crack by just sitting in my cabinet with my other bakeware for a year and a half?

The replacement was used to bake macaroni and cheese, never put in the freezer. And if I used leftovers, I took it out of the baker and put it in a microwavable dish to reheat it. So no abrupt changes in temperature. But after using it ONLY for this a few times, the bottom cracked and crazed.

The other two small ones were used ONCE for making a sweet potato casserole and did the same thing.

Believe it or not, I do not care. That's what happened, so someone please explain to me WHY?

Edited to add: Is it an assumption that every single person who has this problem has no clue how to take care of this product?

Edited again to add: I never set anything on a wet towel or on a cold surface...I set it on a wire rack on my ceran top stove to cool...again, no abrupt temperature changes.

kittymom, i dont have an answer for you at all.....i honestly have no idea.

i do know that i own a lot of different pieces from different periods of time and i have not had one single problem other than ONE time and that is because i dropped the piece. this has been MY experience.

Re: How bakeware can break--and it makes sense.

NoelSeven — Sun, 28 Sep 2014 02:09:17 GMT

On 9/27/2014 kittymomNC said:
I know that someone does not believe it, but since this "improper care" issue has again been raised, I will ask the same question I've asked before - how did my large baker craze and crack by just sitting in my cabinet with my other bakeware for a year and a half?

The replacement was used to bake macaroni and cheese, never put in the freezer. And if I used leftovers, I took it out of the baker and put it in a microwavable dish to reheat it. So no abrupt changes in temperature. But after using it ONLY for this a few times, the bottom cracked and crazed.

The other two small ones were used ONCE for making a sweet potato casserole and did the same thing.

Believe it or not, I do not care. That's what happened, so someone please explain to me WHY?

Edited to add: Is it an assumption that every single person who has this problem has no clue how to take care of this product?

Edited again to add: I ever set anything on a wet towel or on a cold surface...I set it on a wire rack on my ceran top stove to cool...again, no abrupt temperature changes.

I'm going to go out on a limb with a guess. I'd think it was possible because of temperature changes in weather over summer through winter, or chemical interaction, and there was mild expansion and contraction the piece couldn't handle.

Just a guess, I can't think of any other reason.

Re: How bakeware can break--and it makes sense.

kittymomNC — Sun, 28 Sep 2014 02:10:36 GMT

On 9/27/2014 sunshine45 said:
On 9/27/2014 kittymomNC said:
I know that someone does not believe it, but since this "improper care" issue has again been raised, I will ask the same question I've asked before - how did my large baker craze and crack by just sitting in my cabinet with my other bakeware for a year and a half?

The replacement was used to bake macaroni and cheese, never put in the freezer. And if I used leftovers, I took it out of the baker and put it in a microwavable dish to reheat it. So no abrupt changes in temperature. But after using it ONLY for this a few times, the bottom cracked and crazed.

The other two small ones were used ONCE for making a sweet potato casserole and did the same thing.

Believe it or not, I do not care. That's what happened, so someone please explain to me WHY?

Edited to add: Is it an assumption that every single person who has this problem has no clue how to take care of this product?

Edited again to add: I never set anything on a wet towel or on a cold surface...I set it on a wire rack on my ceran top stove to cool...again, no abrupt temperature changes.

kittymom, i dont have an answer for you at all.....i honestly have no idea.

i do know that i own a lot of different pieces from different periods of time and i have not had one single problem other than ONE time and that is because i dropped the piece. this has been MY experience.

As I've said before, for those who love this product and never have problems, I'm very happy for you, and I mean that. Part of my problem is that I also really like a lot of the Temptations pieces, and in spite of what has happened in the past, I've been tempted recently. But I don't want to feel that I might be wasting my money on something that might give me the same problem I've had in the past. I don't want it to go away, because that would disappoint a lot of people. But I'm extremely tired of people constantly insinuating that those of us who have had these problems don't know how to use it. I'm not stupid...I've been cooking for over 50 years...I know how to take care of my kitchen ware, whatever it happens to be.

So I sincerely hope you don't have any problems. I would just like to know what happened to mine.

Re: How bakeware can break--and it makes sense.

jaxs mom — Sun, 28 Sep 2014 02:13:39 GMT

Emile Henry is broiler safe and can go from freezer to a hot oven. They also have a line that can be used on direct flame. Pillivuyt is also broiler safe and can go directly from freezer to oven. You really can't make generalizations about bakeware, there are a lot of different types of ceramics and they have different properties.

Re: How bakeware can break--and it makes sense.

kittymomNC — Sun, 28 Sep 2014 02:17:41 GMT

On 9/27/2014 NoelSeven said:
On 9/27/2014 kittymomNC said:
I know that someone does not believe it, but since this "improper care" issue has again been raised, I will ask the same question I've asked before - how did my large baker craze and crack by just sitting in my cabinet with my other bakeware for a year and a half?

The replacement was used to bake macaroni and cheese, never put in the freezer. And if I used leftovers, I took it out of the baker and put it in a microwavable dish to reheat it. So no abrupt changes in temperature. But after using it ONLY for this a few times, the bottom cracked and crazed.

The other two small ones were used ONCE for making a sweet potato casserole and did the same thing.

Believe it or not, I do not care. That's what happened, so someone please explain to me WHY?

Edited to add: Is it an assumption that every single person who has this problem has no clue how to take care of this product?

Edited again to add: I ever set anything on a wet towel or on a cold surface...I set it on a wire rack on my ceran top stove to cool...again, no abrupt temperature changes.

I'm going to go out on a limb with a guess. I'd think it was possible because of temperature changes in weather over summer through winter, or chemical interaction, and there was mild expansion and contraction the piece couldn't handle.

Just a guess, I can't think of any other reason.

Noel, that might be a good guess. However, the temperature in my home doesn't change when the temperature outside changes. None of my other pieces in that cabinet, where I've stored them for years, have ever had a problem -- only that one piece of Temptations. The other piece was after a few uses, or in the case of the two small ones, one use.

I really like a lot of the Temptations and I watch the shows, and I want to buy, but I don't dare. However, I'm so tired of hearing that those of us who have had problems don't know how to take care of it, I don't think I want anything else to do with any of it. This is a no-win situation....so everyone else (including the gatekeeper) can continue the fight or the questions or whatever, but I'm having nothing else to do with it.

Thanks for trying...

Re: How bakeware can break--and it makes sense.

151949 — Sun, 28 Sep 2014 13:45:43 GMT

These things are just common sense for any ceramic dishes from any company but the posters of the QVC BB are frequently light in the common sense area. Only one piece of my TT has ever cracked and it was because I inadvertently set it on a burner that was still hot on my stovetop so that was my fault.

Re: How bakeware can break--and it makes sense.

ical — Sun, 28 Sep 2014 14:07:50 GMT

On 9/27/2014 jaxs mom said:
Emile Henry is broiler safe and can go from freezer to a hot oven. They also have a line that can be used on direct flame. Pillivuyt is also broiler safe and can go directly from freezer to oven. You really can't make generalizations about bakeware, there are a lot of different types of ceramics and they have different properties.

Some precautions

Emile Henry dishes are designed to resist oven heat up to 250 degrees Celsius / 480 degrees Fahrenheit; they are not intended to be used over direct flame or hot plates. Do not place your hot dish on a cold or wet surface.

Small cracks in glaze

When heated, the Flame-top cookpot expands slightly. This phenomenon creates small, thin cracks in the glaze, which are especially visible on light colored cookware. These small cracks are not a flaw, but are proof that the Flame-top cookware is resistant to temperature change and is a sign of longevity.

Slow heating is recommended. Never heat an empty dish.

Why do stewpots, tagines and fondues develop thin cracks after being used a few times?

When heated, ceramic dilates slightly, creating very thin cracks in the glaze. This is not a flaw, and actually is proof of the product's heat resistance and longevity.

Browning

Emile Henry dishes can go under the broiler (but not too close) for short periods of time, as long as the dish is 3/4 full. You can also bake hot desserts directly in the individual pie dish and French onion soup in the soup bowls.

Cooking a Roast

When you cook a leg of lamb or a roast, always keep a little liquid or sauce in the bottom of the dish. Avoid, however, adding cold water to your hot dish - this thermal shock could damage the pan. Instead, add hot water. Never place your dish directly over open flames or on electric inductions rings without using a diffuser.

-----

If treated roughly or shipped without enough packaging, Emile Henry plates chip or crack more easily than other ceramics we’ve worked with (some Amazon reviewers complain about this issue). Reputable dealers usually ship dishes wrapped in strips or sheets of thick foam. If you’re careful with your plate, and don’t bump it against a counter or other dishes, it should be fine.

All Emile Henry stoneware comes with a warranty of 3 to 10 years, depending on where you purchase. But when we left a message with Emile Henry’s customer service department, they never called us back. Their warranty is longer than for most pie plates, but it may just take a little persistence to reach them with a problem.

Re: How bakeware can break--and it makes sense.

Love4cats — Sun, 28 Sep 2014 15:04:33 GMT

On 9/27/2014 Campion said:
This is very good advice. I want to point out however, that as a former chemist and someone who has made ceramics from wet clay all the way to glazed pot, my problem with the "famous" painted ceramics brand taking heat here was due to a crack in the casserole from manufacture. It never was fridge-to-oven and I wasn't certain it was a crack (looked like part of the vine design) until later when the crack deepened upon use.

So just in case anyone wants to fob off all the reports of cracking as misuse, no, I truly believe there IS a problem with this one brand in quality control. My crack was hidden under a painted vine, and then it developed as a full crack all the way through the piece.

However, the advice to let things warm up before putting onto a hot oven rack is excellent.

Great post. ITA, I feel with this line it is definitely a quality control issue.

Re: How bakeware can break--and it makes sense.

Remee — Thu, 02 Oct 2014 17:00:06 GMT

kittymomNC:

I don't think weather changes could or should be blamed for breakage in Temp-tations in cabinets. To me that is a preposterous reason. If that were plausible, I would expect all of my brands of bakeware to start popping off with the severe weather changes we go through from season to season in my area.

I stand by my belief that though the brand is beautiful and very appealing, I just don't think it has lived long enough to prove itself worthy of my hard-earned dollars, so until the final votes are in, I'm not spending another penny on what could be dangerous or falty bakeware for my home.

I've read enough to convince me to remain wary, and time will tell all.

I'm on your side.