Nov 17, 2014

Heat. Loss.

I was just wondering what to blog about today when I heard a sickening 'crack' coming from the kitchen. My oven was very, very hot,  recommended for my favorite  herb crusted pork roast recipe. It would be turned lower after a half hour.

Apparently it was too hot for my beloved stoneware. Why I chose to use it today instead of my dutch oven, I'll never know.

I hadn't considered the temperature limits of my stoneware pan when I placed it in the oven.

Rest in pieces. Ugh.



I see another Pampered Chef party in my future..

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6 comments:

  1. bettyNovember 17, 2014 at 6:47 PM

    Oh no! Was dinner able to be saved?

    betty

    ReplyDelete
    Replies
    1. netablogsNovember 21, 2014 at 8:41 AM

      Yes, thankfully! I transferred it to my dutch oven.

      Delete
  2. MaureenNovember 18, 2014 at 11:58 AM

    I have lost my Pampered Chef can opener, so if you have a party I'll be there :)

    ReplyDelete
  3. DNovember 24, 2014 at 3:21 PM

    Oh no! That shouldn't have happened unless there was a crack in it, it was placed directly on top of a heating element or the pork was frozen when it went in. Sorry that happened. What a bummer!

    ReplyDelete
    Replies
    1. netablogsNovember 25, 2014 at 5:20 PM

      No, the pork was room temp. I just think it was too hot. Too bad.. but I kept a piece of the broken pan just in case I am able to get a replacement sometime.

      Delete

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