Arnold Howard on wed 16 apr 08
Moisture that has absorbed into a mug or plate can cause the
clay to explode inside a microwave oven. Has anyone on the
list actually seen this happen? It has never happened to me
or to anyone I know.
Sincerely,
Arnold Howard
Paragon Industries, L.P., Mesquite, Texas USA
ahoward@paragonweb.com / www.paragonweb.com
Steve Slatin on wed 16 apr 08
Arnold --
Crack, yes. Explode, no. It happened at work;
the plate in question had been used for an extended
period and no one knew who brought it when it
died. I was in the next room when it happened,
and you could clearly hear the kuh-klunk! sound
from the break room, even with CNN in the
background, cooling equipment running, etc.
I looked at it after the failure, and there was
no visible flaw, the two pieces meshed almost
perfectly, and there were only the smallest
pieces missing from the crack on the top (it
fitted almost perfectly on the bottom).
Best -- Steve Slatin
Arnold Howard wrote:
Moisture that has absorbed into a mug or plate can cause the
clay to explode inside a microwave oven. Has anyone on the
list actually seen this happen? It has never happened to me
or to anyone I know.
Sincerely,
Arnold Howard
Paragon Industries, L.P., Mesquite, Texas USA
ahoward@paragonweb.com / www.paragonweb.com
---------------------------------
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Paul Borian on fri 18 apr 08
A soup bowl i gave to my mom a long time ago exploded in a microwave and i
don't really know why. It was thrown on Standard 153 stoneware body and
she was melting butter in it. The clay body was most likely fired right to
the correct temp and i doubt the absorption was high enough for much water
to get into the clay body. She said it literally exploded into lots of
little pieces everywhere.
I am just glad it did not happen to a customer and that i did not use that
clay body for very long.
Obviously the butter got very hot but other than that i have no idea what
caused it - any ideas?
Paul
Eva Gallagher on fri 18 apr 08
I did have a bowl crack into two pieces when I was melting butter - I let it
get way too hot. I heard the crack, but the bowl stayed together and did not
explode. Obviously the place coverd with fat was way hotter than the rest of
the pot so heat stressed it out.
Eva Gallagher
Deep River, Ontario
----- Original Message -----
From: "Paul Borian"
To:
Sent: Friday, April 18, 2008 11:03 AM
Subject: Re: Explosions in microwaves
>A soup bowl i gave to my mom a long time ago exploded in a microwave and i
> don't really know why. It was thrown on Standard 153 stoneware body and
> she was melting butter in it. The clay body was most likely fired right to
> the correct temp and i doubt the absorption was high enough for much water
> to get into the clay body. She said it literally exploded into lots of
> little pieces everywhere.
> I am just glad it did not happen to a customer and that i did not use that
> clay body for very long.
> Obviously the butter got very hot but other than that i have no idea what
> caused it - any ideas?
> Paul
>
> ______________________________________________________________________________
> Clayart members may send postings to: clayart@lsv.ceramics.org
>
> You may look at the archives for the list, post messages, change your
> subscription settings or unsubscribe/leave the list here:
> http://www.acers.org/cic/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots2@visi.com
>
>
Jennifer Boyer on fri 18 apr 08
Well, this has an easy explanation. Even though this is not a
conventional oven there is something that affects all pots heated
with food in them: fatty foods heat up hotter than nonfatty foods. SO
watch out for butter, meat, cheese, etc. If these foods don't touch
the pot everywhere they create stresses in the pot. I had 2 pots
crack when customers used them: one was heating nachos on a plate and
the cheese touched here and there. The other was making a meatloaf in
a pieplate. She made the meatloaf in a classic loaf shape, so the
parts of the pot on either side were empty. It would have been better
to fill the pieplate with the meatloaf so there weren't hot and cold
areas...
Jennifer
On Apr 18, 2008, at 11:03 AM, Paul Borian wrote:
> A soup bowl i gave to my mom a long time ago exploded in a
> microwave and i
> don't really know why. It was thrown on Standard 153 stoneware body
> and
> she was melting butter in it. The clay body was most likely fired
> right to
> the correct temp and i doubt the absorption was high enough for
> much water
> to get into the clay body. She said it literally exploded into lots of
> little pieces everywhere.
> I am just glad it did not happen to a customer and that i did not
> use that
> clay body for very long.
> Obviously the butter got very hot but other than that i have no
> idea what
> caused it - any ideas?
> Paul
>
> ______________________________________________________________________
> ________
> Clayart members may send postings to: clayart@lsv.ceramics.org
>
> You may look at the archives for the list, post messages, change your
> subscription settings or unsubscribe/leave the list here: http://
> www.acers.org/cic/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots2@visi.com
***************************
Jennifer Boyer
Thistle Hill Pottery
Montpelier, VT
http://thistlehillpottery.com
http://jboyerdesign.com
http://artisanshand.com
***************************
Snail Scott on sat 19 apr 08
On Apr 19, 2008, at 12:00 AM, Automatic digest processor wrote:
> Date: Fri, 18 Apr 2008 10:03:36 -0500
> From: Paul Borian > A soup bowl i gave to my mom a long time ago exploded in a microwave
> and i
> don't really know why. It was thrown on Standard 153 stoneware body and
> she was melting butter in it...
When water boils, it only gets as hot as the boiling
point of water, until it turns to steam. When fats like
butter are heated, they can get much, much hotter.
I'm guessing that the butter got really hot. The small
amounts of water in the bowl's structure weren't
sufficient in the past to build up much pressure, if that
water (or lower-fat food in the bowl) was the only
source of heat to make it expand. The superheated
butter caused the small amount of trapped water
become far hotter than usual, making the steam
pressure in the pores of the bowl much, much higher -
higher than the strength of the clay could withstand.
-Snail
Ric Swenson on sat 19 apr 08
fat causes high temperatures!
Ric"...then fiery expedition be my wing, ..." -Wm. Shakespeare, RICHARD III, Act IV Scene III Richard H. ("Ric") Swenson, Teacher, Office of International Cooperation and Exchange of Jingdezhen Ceramic Institute, TaoYang Road, Eastern Suburb, Jingdezhen City.JiangXi Province, P.R. of China. Postal code 333001. Mobile/cellular phone : 86 13767818872 < RicSwenson0823@hotmail.com> http://www.jci.jx.cn/http://www.ricswenson.com
> Date: Fri, 18 Apr 2008 17:01:52 -0400> From: galla@MAGMA.CA> Subject: Re: Explosions in microwaves> To: CLAYART@LSV.CERAMICS.ORG> > I did have a bowl crack into two pieces when I was melting butter - I let it> get way too hot. I heard the crack, but the bowl stayed together and did not> explode. Obviously the place coverd with fat was way hotter than the rest of> the pot so heat stressed it out.> Eva Gallagher> Deep River, Ontario> ----- Original Message -----> From: "Paul Borian" > To: > Sent: Friday, April 18, 2008 11:03 AM> Subject: Re: Explosions in microwaves> > > >A soup bowl i gave to my mom a long time ago exploded in a microwave and i> > don't really know why. It was thrown on Standard 153 stoneware body and> > she was melting butter in it. The clay body was most likely fired right to> > the correct temp and i doubt the absorption was high enough for much water> > to get into the clay body. She said it literally exp!
loded into lots of> > little pieces everywhere.> > I am just glad it did not happen to a customer and that i did not use that> > clay body for very long.> > Obviously the butter got very hot but other than that i have no idea what> > caused it - any ideas?> > Paul> >> > ______________________________________________________________________________> > Clayart members may send postings to: clayart@lsv.ceramics.org> >> > You may look at the archives for the list, post messages, change your> > subscription settings or unsubscribe/leave the list here:> > http://www.acers.org/cic/clayart/> >> > Moderator of the list is Mel Jacobson who may be reached at> > melpots2@visi.com> >> >> > ______________________________________________________________________________> Clayart members may send postings to: clayart@lsv.ceramics.org> > You may look at the archives for the list, post messages, change your> subscription settings or unsubscribe/leave the list here: http://www.acers.org/cic/cl!
ayart/> > Moderator of the list is Mel Jacobson who may be reached at
melpots2@visi.com
_________________________________________________________________
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Ric Swenson on sat 19 apr 08
yes....high temp from fat....
Agree.
Ric"...then fiery expedition be my wing, ..." -Wm. Shakespeare, RICHARD III, Act IV Scene III Richard H. ("Ric") Swenson, Teacher, Office of International Cooperation and Exchange of Jingdezhen Ceramic Institute, TaoYang Road, Eastern Suburb, Jingdezhen City.JiangXi Province, P.R. of China. Postal code 333001. Mobile/cellular phone : 86 13767818872 < RicSwenson0823@hotmail.com> http://www.jci.jx.cn/http://www.ricswenson.com
> Date: Fri, 18 Apr 2008 14:19:08 -0400> From: vtpots@GMAIL.COM> Subject: Re: Explosions in microwaves> To: CLAYART@LSV.CERAMICS.ORG> > Well, this has an easy explanation. Even though this is not a> conventional oven there is something that affects all pots heated> with food in them: fatty foods heat up hotter than nonfatty foods. SO> watch out for butter, meat, cheese, etc. If these foods don't touch> the pot everywhere they create stresses in the pot. I had 2 pots> crack when customers used them: one was heating nachos on a plate and> the cheese touched here and there. The other was making a meatloaf in> a pieplate. She made the meatloaf in a classic loaf shape, so the> parts of the pot on either side were empty. It would have been better> to fill the pieplate with the meatloaf so there weren't hot and cold> areas...> Jennifer> On Apr 18, 2008, at 11:03 AM, Paul Borian wrote:> > A soup bowl i gave to my mom a long time ago exploded in a> > microwave and i> > don't really k!
now why. It was thrown on Standard 153 stoneware body> > and> > she was melting butter in it. The clay body was most likely fired> > right to> > the correct temp and i doubt the absorption was high enough for> > much water> > to get into the clay body. She said it literally exploded into lots of> > little pieces everywhere.> > I am just glad it did not happen to a customer and that i did not> > use that> > clay body for very long.> > Obviously the butter got very hot but other than that i have no> > idea what> > caused it - any ideas?> > Paul> >> > ______________________________________________________________________> > ________> > Clayart members may send postings to: clayart@lsv.ceramics.org> >> > You may look at the archives for the list, post messages, change your> > subscription settings or unsubscribe/leave the list here: http://> > www.acers.org/cic/clayart/> >> > Moderator of the list is Mel Jacobson who may be reached at> > melpots2@visi.com> > *******************!
********> Jennifer Boyer> Thistle Hill Pottery> Montpelier, VT> http:/
/thistlehillpottery.com> http://jboyerdesign.com> http://artisanshand.com> ***************************> > ______________________________________________________________________________> Clayart members may send postings to: clayart@lsv.ceramics.org> > You may look at the archives for the list, post messages, change your> subscription settings or unsubscribe/leave the list here: http://www.acers.org/cic/clayart/> > Moderator of the list is Mel Jacobson who may be reached at melpots2@visi.com
_________________________________________________________________
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Ric Swenson on sat 19 apr 08
fat is very HOT
Ric"...then fiery expedition be my wing, ..." -Wm. Shakespeare, RICHARD III, Act IV Scene III Richard H. ("Ric") Swenson, Teacher, Office of International Cooperation and Exchange of Jingdezhen Ceramic Institute, TaoYang Road, Eastern Suburb, Jingdezhen City.JiangXi Province, P.R. of China. Postal code 333001. Mobile/cellular phone : 86 13767818872 < RicSwenson0823@hotmail.com> http://www.jci.jx.cn/http://www.ricswenson.com
> Date: Fri, 18 Apr 2008 17:01:52 -0400> From: galla@MAGMA.CA> Subject: Re: Explosions in microwaves> To: CLAYART@LSV.CERAMICS.ORG> > I did have a bowl crack into two pieces when I was melting butter - I let it> get way too hot. I heard the crack, but the bowl stayed together and did not> explode. Obviously the place coverd with fat was way hotter than the rest of> the pot so heat stressed it out.> Eva Gallagher> Deep River, Ontario> ----- Original Message -----> From: "Paul Borian" > To: > Sent: Friday, April 18, 2008 11:03 AM> Subject: Re: Explosions in microwaves> > > >A soup bowl i gave to my mom a long time ago exploded in a microwave and i> > don't really know why. It was thrown on Standard 153 stoneware body and> > she was melting butter in it. The clay body was most likely fired right to> > the correct temp and i doubt the absorption was high enough for much water> > to get into the clay body. She said it literally exp!
loded into lots of> > little pieces everywhere.> > I am just glad it did not happen to a customer and that i did not use that> > clay body for very long.> > Obviously the butter got very hot but other than that i have no idea what> > caused it - any ideas?> > Paul> >> > ______________________________________________________________________________> > Clayart members may send postings to: clayart@lsv.ceramics.org> >> > You may look at the archives for the list, post messages, change your> > subscription settings or unsubscribe/leave the list here:> > http://www.acers.org/cic/clayart/> >> > Moderator of the list is Mel Jacobson who may be reached at> > melpots2@visi.com> >> >> > ______________________________________________________________________________> Clayart members may send postings to: clayart@lsv.ceramics.org> > You may look at the archives for the list, post messages, change your> subscription settings or unsubscribe/leave the list here: http://www.acers.org/cic/cl!
ayart/> > Moderator of the list is Mel Jacobson who may be reached at
melpots2@visi.com
_________________________________________________________________
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Eva Gallagher on sat 19 apr 08
Snail that's a very good point. So now I am wondering about lids on
casseroles. All these warnings about not using plastic to cover dishes in
the microwave, more people will be using ceramic lids. If there is some
moisture in the lid, it will certainly heat up faster than the bottom pot.
However perhaps the steam condensing on the undersurface of the lid will
help to cool it? I will have to test some lids that I have as I usually do
not use lids in the microwave. Perhaps I should soak them as well first then
test in the microwave for a short time only.
Eva Gallagher
Deep River, Ontario
----- Original Message -----
From: "Snail Scott"
To:
Sent: Saturday, April 19, 2008 11:04 AM
Subject: Re: Explosions in microwaves
> On Apr 19, 2008, at 12:00 AM, Automatic digest processor wrote:
>
>> Date: Fri, 18 Apr 2008 10:03:36 -0500
>> From: Paul Borian >> A soup bowl i gave to my mom a long time ago exploded in a microwave
>> and i
>> don't really know why. It was thrown on Standard 153 stoneware body and
>> she was melting butter in it...
>
>
>
> When water boils, it only gets as hot as the boiling
> point of water, until it turns to steam. When fats like
> butter are heated, they can get much, much hotter.
> I'm guessing that the butter got really hot. The small
> amounts of water in the bowl's structure weren't
> sufficient in the past to build up much pressure, if that
> water (or lower-fat food in the bowl) was the only
> source of heat to make it expand. The superheated
> butter caused the small amount of trapped water
> become far hotter than usual, making the steam
> pressure in the pores of the bowl much, much higher -
> higher than the strength of the clay could withstand.
>
> -Snail
>
> ______________________________________________________________________________
> Clayart members may send postings to: clayart@lsv.ceramics.org
>
> You may look at the archives for the list, post messages, change your
> subscription settings or unsubscribe/leave the list here:
> http://www.acers.org/cic/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots2@visi.com
>
>
Veena Raghavan on sat 19 apr 08
I have heated butter in a microwave often. But, I do it for a very short
time, 15 seconds, and if that does not do it, 15 seconds more, and so on. I have
never had a problem. But, I think that one cannot warm fat, oil, etc. for more
than a few seconds at a time without danger of cracking the pottery.
Hope this is of interest.
Veena
In a message dated 4/19/2008 3:01:29 PM Eastern Daylight Time,
ricswenson0823@HOTMAIL.COM writes:
>
>
> >Date: Fri, 18 Apr 2008 17:01:52 -0400> From: galla@MAGMA.CA> Subject: Re:
> Explosions in microwaves> To: CLAYART@LSV.CERAMICS.ORG> >I did have a bowl
> crack into two pieces when I was melting butter - I let it> get way too hot. I
> heard the crack, but the bowl stayed together and did not> explode. Obviously
> the place coverd with fat was way hotter than the rest of> the pot so heat
> stressed it out.> Eva Gallagher> Deep River, Ontario>
VeenaRaghavan@cs.com
Snail Scott on sun 20 apr 08
>
> Date: Sat, 19 Apr 2008 13:04:19 -0400
> From: Eva Gallagher
> Snail that's a very good point. So now I am wondering about lids on
> casseroles....If there is some
> moisture in the lid, it will certainly heat up faster than the bottom
> pot....
I don't think so. The food in the casserole is absorbing
the microwave energy and heating up the whole mass
of food against the sides of the pot, while the lid is
only exposed to the thin layer of condensation. That
will get hot, but not like a bowl of food will. Besides,
I'm now living in casserole country (the US Midwest)
and it seems they've ALL got massive quantities of
butter, cheese, cream-of-mushroom soup and the like
in the recipes: note the myriad previous posts on fats
and heating. The lid will never have anything but
water (condensation) touching it, so I wouldn't worry.
-Snail
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