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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 02-06-2010, 02:56 PM   #16
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Join Date: 04-21-09
Location: Urbandale, IA

Doing it once wasn't enough for me, I've actually done this twice. One time when I put the liquid glaze in on upside down pineapple cake and one time when I added chicken broth to a roast. It scares the hell out of you.

Glad there were no injuries.
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Old 02-06-2010, 03:18 PM   #17
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Location: visalia, ca

i just mentioned this to my wife. she asked at what temp was the cook and i said 450 and she said you can't, that its only good to 350 deg. i mentioned the pouring of gravy and she said you can't do that either unless the gravy is very hot also. she has the same dish that she has had for over 35 years. so i assume that they are fine for basic normal cooks. steel should be used for the extremes.
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Old 02-06-2010, 03:24 PM   #18
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Well at least you're okay my brotha, and lived to tell the story.
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Old 02-06-2010, 03:25 PM   #19
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Location: State of confusion.

glad you are okay. ive done this before on accident. I hate hate hate electric stoves and didnt realize my wife turned it on and walked away when i put a pyrex dish with potatoes on the stove. BOOM.

Glad you are okay.
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Old 02-06-2010, 04:18 PM   #20
somebody shut me the fark up.

Join Date: 06-26-09
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I switched to stainless a while back, that is rough too see. I think I will stick with metal.
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Old 02-06-2010, 04:25 PM   #21
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lol I tried to warm up a ceramic casserole bowl on gas stove once and it exploded too
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Old 02-06-2010, 04:31 PM   #22
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Join Date: 06-09-09
Location: Cincinnati, OH

I had a hot pyrex from some food that recently came off the smoker. The wife is a clean freak and grabbed it to clean it and by the time I turned around, too late, she dumped it in dish water ,120 degree water, and we had glass and water everywhere. Very unpleasant. Even cut her hand good when it went off.

Needless to say, I don't use glass unless we are making a casserole that I know will sit with food in it long enough to be cooled enough for cleaning.

We found glass up to 2 weeks later. I feel for you and hope other take notice to this post for safety, if not for the cook, for your kids and dogs after the fact.
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Old 02-06-2010, 04:38 PM   #23
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Thanks for the post. Never had this happen to me and now I'll know to be careful. Thanks again and I"m glad no one got hurt.
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Old 02-06-2010, 04:51 PM   #24
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Tough break no pun intended. Just a couple days ago I was melting some bakers chocolate in the microwave. I thought I had it set on low but it must have been on high. It got real hot and smoked up the whole house, anyway I wanted to cool it down and very very carefully I put just a couple drops of warm water on it and pow. The dish did not bust but the chocolate exploded and covered me and the area around the sink.
Let us have a drink and by God lets us not think about the things we ain't never going to know about.
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Old 02-06-2010, 04:51 PM   #25
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Location: Monterey, CA

Oh snap! I have a Pyrex baking dish too! Now I'm scared to put it in the oven now!
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Old 02-06-2010, 05:06 PM   #26
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Location: Fredericton N.B. Canada

Wow they should be pulled off the market if they are not safe,sounds like it happens all the time.I am glad everyone is ok
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Old 02-06-2010, 05:19 PM   #27
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Location: Mid Michigan

Wonder where the new pyrex dishes are made?
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Old 02-06-2010, 05:22 PM   #28
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I had a pyrex baking dish explode in my hand about 12 years ago.
Except for me the dish was cold, empty and clean. I grabbed it to take it down out of the cupboard, the lid rocked ever so slightly, then BAM!.
Shards everywhere and a nice 1.25" gash up the side of my ring finger.
Had a fun night in the ER that night.
Is still use pyrex though.
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Old 02-06-2010, 05:59 PM   #29
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Interesting read.....Google search brought up this.
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Old 02-06-2010, 06:07 PM   #30
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Join Date: 10-06-09
Location: Reading, United Kingdom

Don't know if you guys get Mermaid brand bakeware in the US but I bet you'll have an equivalent if not.

It's hard anodized ally and it is awesome stuff, safe on the hob and up to very high temps in the oven. Also is fine with steel utensils, doesn't scratch and it's almost as non-stick as teflon.

I've got some Mermaid baking pans and I like them, plus they don't ever blow up
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