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I chipped my favorite casserole!
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Julie Bove
May 18, 2013, 12:10:09 AM5/18/13
to
Grrr. I got it maybe 3-4 years ago at Walmart. It's a Paula Deen one.
Granted I use it only a few times a year because it is so large. I don't
often nee something that large. I used it tonight for the roast. Then in
the middle of washing it, I noticed a large white chip at the edge. It
happened in the sink because I found the chip there. Weird because I was
being careful with it and am pretty sure that I didn't whack it against
anything. But in light of the somewhat recent reports and recalls for
casseroles breaking, chipping, etc., I am not going to buy another one of
these. I will just have to make do until I can find another suitable one.
Granted I use it only a few times a year because it is so large. I don't
often nee something that large. I used it tonight for the roast. Then in
the middle of washing it, I noticed a large white chip at the edge. It
happened in the sink because I found the chip there. Weird because I was
being careful with it and am pretty sure that I didn't whack it against
anything. But in light of the somewhat recent reports and recalls for
casseroles breaking, chipping, etc., I am not going to buy another one of
these. I will just have to make do until I can find another suitable one.
Ed Pawlowski
May 18, 2013, 11:10:21 PM5/18/13
to
and finally let go. Hot spots, cold spot, dinged with a spoon, just
the use of heating and contracting will do it.
Once you get past the trauma and mental anguish of seeing your
favorite piece damaged, it will cook just the same.
Julie Bove
May 19, 2013, 3:40:06 AM5/19/13
to
"Ed Pawlowski" <e...@snet.net> wrote in message
news:ogggp8leurub5qhpf...@4ax.com...
that reason, I already binned it. Have put that on my birthday wish list
along with silicone covered tongs and money for a new couch. Have my eye on
one in eggplant color.
Ed Pawlowski
May 19, 2013, 7:26:22 AM5/19/13
to
cook? Wash it after? It is just like any cast iron pot.
jmcquown
May 19, 2013, 7:49:38 AM5/19/13
to
On 5/19/2013 7:26 AM, Ed Pawlowski wrote:
> On Sun, 19 May 2013 00:40:06 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>
>>
>> I know it will cook just the same but the chip can pick up bacteria. So for
>> that reason, I already binned it.
>>
>
> On Sun, 19 May 2013 00:40:06 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>
>>
>> I know it will cook just the same but the chip can pick up bacteria. So for
>> that reason, I already binned it.
>>
>
> Where is it going to pick up bacteria? Don't you heat it when you
> cook? Wash it after? It is just like any cast iron pot.
>
C'mon, Ed! She'd rather throw something out.
> cook? Wash it after? It is just like any cast iron pot.
>
Jill
Mark Thorson
May 19, 2013, 2:47:09 PM5/19/13
to
Ed Pawlowski wrote:
>
> Once you get past the trauma and mental anguish of seeing your
> favorite piece damaged, it will cook just the same.
In other words, never.
>
> Once you get past the trauma and mental anguish of seeing your
> favorite piece damaged, it will cook just the same.
Julie Bove
May 19, 2013, 6:47:27 PM5/19/13
to
news:skdhp8dlrpmnr04l0...@4ax.com...
I don't use cast iron. The porcelain or stoneware or whatever it is, isn't
sealed. If food gets on there, there is no way to clean it thoroughly.
Plus I would think it would be prone to further chipping and that stuff
could get in our food. I have chipped Pyrex and I still use it. Not the
same thing. If it is a smooth chip, fine. If it leaves sharp bits where we
could get cut, not fine. And not only was this sharp but there was no glaze
on it.
sealed. If food gets on there, there is no way to clean it thoroughly.
Plus I would think it would be prone to further chipping and that stuff
could get in our food. I have chipped Pyrex and I still use it. Not the
same thing. If it is a smooth chip, fine. If it leaves sharp bits where we
could get cut, not fine. And not only was this sharp but there was no glaze
on it.
Ed Pawlowski
May 19, 2013, 10:24:20 PM5/19/13
to
On Sun, 19 May 2013 15:47:27 -0700, "Julie Bove"
<juli...@frontier.com> wrote:
>
>I don't use cast iron. The porcelain or stoneware or whatever it is, isn't
>sealed. If food gets on there, there is no way to clean it thoroughly.
>Plus I would think it would be prone to further chipping and that stuff
>could get in our food. I have chipped Pyrex and I still use it. Not the
>same thing. If it is a smooth chip, fine. If it leaves sharp bits where we
>could get cut, not fine. And not only was this sharp but there was no glaze
>on it.
>
The chipped Pyrex is more of a danger to you than any cast iron.
<juli...@frontier.com> wrote:
>
>I don't use cast iron. The porcelain or stoneware or whatever it is, isn't
>sealed. If food gets on there, there is no way to clean it thoroughly.
>Plus I would think it would be prone to further chipping and that stuff
>could get in our food. I have chipped Pyrex and I still use it. Not the
>same thing. If it is a smooth chip, fine. If it leaves sharp bits where we
>could get cut, not fine. And not only was this sharp but there was no glaze
>on it.
>
Chipped glass can give way without warning. That I would toss.
Julie Bove
May 19, 2013, 10:37:44 PM5/19/13
to
news:b82jp8hcbeo7tid6q...@4ax.com...
I don't think I have that any more. Got rid of most of the Pyrex. Just
don't know what is safe to use any more. So many of the others like Rachael
Rays are purported to shatter for no apparent reason.
don't know what is safe to use any more. So many of the others like Rachael
Rays are purported to shatter for no apparent reason.
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