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Old 12-20-2010, 01:47 PM   #11
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I wouldn't expect a thermal shock thing to happen 12 hours later. Was the pot hot when you put it in the refrigerator? and was the lid on tight or ajar? If it was tightly closed on a hot pot, the cooling could have created a strong vacuum that could have caused the break. ... just a theory.
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Old 12-21-2010, 06:59 AM   #12
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Oh dear... how can a cast iron pot explode? Was it a direct head from stove or heat from combi oven?
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Old 12-21-2010, 12:03 PM   #13
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Quote:
Originally Posted by chefmac View Post
Oh dear... how can a cast iron pot explode? Was it a direct head from stove or heat from combi oven?
The glass lid, not the pot, exploded, according to the opening post.
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Old 12-21-2010, 05:22 PM   #14
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Tempered glass will explode. I had a tempered glass chafing dish that did that to me. What people don't understand is that cast iron, if very hot, and it's submersed into very cold water can do the same thing. The problem with these materials is that they are rigid, and are relatively poor conductors of heat, with a considerable amount of mass. As you subject them to conditions that rapidly cool or heat them (and remember, the more extreme the temperature difference, the faster the energy transfer occurs) the outermost skin of the material will expand or contract rapidly, while the inner portion of the material expands or contracts to a lesser amount. As the material has little or no flexibility, the forces cause catastrophic failure of the glass or cast iron.

Cast iron is a much better conductor than is glass, and so requires much more abuse to cause the same failure; but it can happen.

Stoneware and crockery will do the same things if taken from very hot to very cold or vice-versa.

Stainless steel, steel, and aluminum warp when subjected to the same abuse as they are much more flexible.

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Old 12-27-2010, 10:13 AM   #15
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Oh dear.... use cast iron lid or wooden lid in the future. =P
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