Kitchen

[kittymomNC]

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!

[sunshine45]

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.

[NoelSeven]

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.

[kittymomNC]

On 9/27/2014 sunshine45 said:

On 9/27/2014 kittymomNC said:

I know that someone does not believe it, but <em>since this "improper care" issue has again been raised,</em> 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, <em>never put in the freezer.</em> And if I used leftovers, <em>I took it out of the baker and put it in a microwavable dish to reheat it</em>. 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, <em>so someone please explain to me WHY?</em>

<em>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?</em>

<em>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.</em>

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.

[jaxs mom]

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.

[kittymomNC]

On 9/27/2014 NoelSeven said:

On 9/27/2014 kittymomNC said:

I know that someone does not believe it, but <em>since this "improper care" issue has again been raised,</em> 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, <em>never put in the freezer.</em> And if I used leftovers, <em>I took it out of the baker and put it in a microwavable dish to reheat it</em>. 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, <em>so someone please explain to me WHY?</em>

<em>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?</em>

<em>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.</em>

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...

[151949]

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.

[ical]

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.

[Love4cats]

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.

[Remee]

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.