How bakeware can break--and it makes sense. - Page 3

millieshops · ‎03-09-2010

ical, great post. I think I've seen most of the information before (been cooking over 60 years and ought to have learned something) but it's so good to see it all in one place and to be reminded of each point. It's so easy to forget when you're doing so much at once in the kitchen!

I have bakeware that's older than I am, so I assume the women in my family have been following your instructions for decades. I know lots of Temptations buyers have been disappointed, but I'm hoping mine lasts so I can pass it on. I have only 2 pieces, but I love them.

mousiegirl · ‎03-09-2010

I don't recall Tara ever mentioning these rules, so to speak, and I could swear that she has said "right from freezer to oven," etc., but being full of common sense as I am, I would never do that. Everything is room temp before it goes into the oven.

terrier3 · ‎03-10-2010

On 10/2/2014 mousiegirl said:
I don't recall Tara ever mentioning these rules, so to speak, and I could swear that she has said "right from freezer to oven," etc., but being full of common sense as I am, I would never do that. Everything is room temp before it goes into the oven.

I think the way she presents the product is very deceptive. "From freezer to oven" means just that to me...something totally different to Tara.

I listened REALLY closely to her a few weeks ago. She said (almost under her breath) that TT casseroles should be at room temp and placed in a COLD oven.

I never would have something heat up so slowly...bacteria could form easily.

Which is why I use Lidia Bastianich pieces or Fiesta for baking.

gkelly · ‎04-22-2010

On 10/5/2014 terrier3 said:
On 10/2/2014 mousiegirl said:
I don't recall Tara ever mentioning these rules, so to speak, and I could swear that she has said "right from freezer to oven," etc., but being full of common sense as I am, I would never do that. Everything is room temp before it goes into the oven.

I think the way she presents the product is very deceptive. "From freezer to oven" means just that to me...something totally different to Tara.

I listened REALLY closely to her a few weeks ago. She said (almost under her breath) that TT casseroles should be at room temp and placed in a COLD oven.

I never would have something heat up so slowly...bacteria could form easily.

Which is why I use Lidia Bastianich pieces or Fiesta for baking.

thanks terrier3 for confirming what most of us already knew about how to go from freezer to oven! This is not just for TT but any ceramic bake ware and to know that Tara tells this when doing "live" presentations is always go to hear! Nothing deceptive about that if you tell millions of watchers!!

And after 10 years plus of Temp-tations being sold, I or no one else has heard of ANYONE getting sick from letting TT "warm up" from freezer before baking in the oven! Well, not until one of the regular anti TT posters reads your post and now we will hear from them that this has happened to them! LOL!

terrier3 · ‎03-10-2010

On 10/5/2014 gkelly5744 said:
thanks terrier3 for confirming what most of us already knew about how to go from freezer to oven! This is not just for TT but any ceramic bake ware and to know that Tara tells this when doing "live" presentations is always go to hear! Nothing deceptive about that if you tell millions of watchers!!

And after 10 years plus of Temp-tations being sold, I or no one else has heard of ANYONE getting sick from letting TT "warm up" from freezer before baking in the oven! Well, not until one of the regular anti TT posters reads your post and now we will hear from them that this has happened to them! LOL!

I have always heard from professionals that it is very unsafe to let food heat up slowly in a cold oven.

Ex.: Butterball and other turkey producers say to only put turkey in a pre-heated oven...NEVER in a cold oven. Same with other poultry producers. Slow warm ups cause bacteria to flourish...another reason why they say to cook stuffing separately.

Just read recipes...they say to put casseroles in 350 degree ovens that have been PRE-HEATED. Same with cakes and brownies and yeast breads.

"Pre-heat" is a feature on ovens for a reason...it isn't safe to cook the way Tara's inferior cookware needs to be heated (without cracking and/or breaking).

Tara didn't say that only frozen food needs to come to room temp and then be put in a cold oven...she said that about ALL recipes. I listened very carefully.

Tara is a hawker of poor quality products, IMO.

terrier3 · ‎03-10-2010

On 10/5/2014 gkelly5744 said:
I think you are mistaken but believe what you want and the rest of us will continue to use Temp-tation, with no special care & will continue to enjoy it! I have always pre-heated my oven when using Temp-tations put them on the bottom rack of the dishwasher, etc. Never had a problem!

I thought you, of all people, would listen to Tara.

You've been warned by her.....put your TT in COLD ovens.

BTW - QVC is available in millions of homes...they never have millions of viewers at any one time. Never. Not even close.

gkelly · ‎04-22-2010

On 9/27/2014 ical said:
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.

Just wanted to "thank you" again for posting this common sense approach for your bake ware! I would think that most of the people using ceramic bake ware knows that you can't take a dish from freezer directly to a hot oven or even one from the fridge to a hot oven! Sounds like you got expert advice from your mom!

chickenbutt · ‎03-09-2010

The unfortunate fact that remains with all of this is that some stoneware is high quality and some is of extremely poor quality and THIS has the biggest effect on how it handles heat and/or temp changes.

The troubling part of it is that the QVC personnel present this stuff, sneering at more expensive (and vastly higher quality) stoneware and compare it as though it were apples to apples, except that the 'other' stuff costs more.

This is profoundly disingenuous as they are presenting stoneware that is of poor quality so of course it costs less (they still probably make a 500% profit margin on it). To say that it is as good as any of the other stuff except that it is cheaper is, well, LYING.

Granted, I wouldn't take any stoneware out of the oven and put it on the stove or on a cold, hard surface (BTW, silicone trivets are the best!). Nor would I take something like that out of the freezer and put it into a hot oven. But that's just common sense stuff. Conversely, they present these items as 'freezer to oven', etc, and lead people to believe that that is actually what they mean. Like Terrier said, SOMETIMES they will mumble under their breath that you should not do that, etc, and it is in the instructions when you get it. But clearly a lot of people miss that. Furthermore, it seems like most of the breakage accidents had nothing to do with that anyway.

I'm not trying to tell anybody where they should spend their money. But who wouldn't want to see people getting good quality. I will put quality before price every single day of the week. But that's just me.

birkin baby · ‎01-20-2011

I totally agree about this post.BUT, my temptations 9x13 crazed and went from confetti on cream base to a gray crackles ugly mess. I never have frozen,microwaved,submerged or dishwasher it. I put the food in before reheating and pretty much cook all stuff in that dish on 350. ..brownies,lasagna,cake.My loaf pan...brand new ( rinsed and dried before use) cracked the first time I used it. The other loaf pan treated the same ,cooking at same time,same batter,etc did not. This has nothing to do with misused cookware....it just is a bad two pieces. I never had a fiesta issue.I have never had any pieces I made in college crack...I bake in them often.

lucymo · ‎12-13-2010

I solved the Temptations problem with cracking....stopped buying. I know to use the common sense precautions with the cookware but that is not enough in some instances with TT. I gave some of it as a gift and they used it a few times and it cracked, so no more TT for gifts. It is beautiful though.