A home cook has issued an urgent warning to people who dry-heat their pots and pans on the stove after hers exploded while she was cooking.
The British food enthusiast, better known as The everyday chef online, He was filming a cooking session when his camera captured the moment the base of his pot came off.
“This happened today, please be careful when cleaning and using your cast iron skillet,” she captioned the video.
‘I’m still not sure what happened, but it looks like I’ll be switching to a Le Creuset.’
In the footage, her husband can be heard running to her side and asking if she is okay after hearing a loud bang in the next room.
The woman explained that the pot was heating on low heat when she turned around to grab some oil to add to the base and was shocked to see it “explode.”
“I’m glad I wasn’t closer,” he said in response to the comments.
‘That’s why I posted the video, because I know a lot of people have these problems and I didn’t want it to happen to anyone else.’
A young woman set out to film a cooking session and filmed the moment the enamel coating of her cast iron pot exploded onto the hob, leaving her in a state of shock.
Thousands of people participated in the incident and many were shocked to discover that this could happen when dry heating with enamel-coated cookware.
“A new fear released,” said one.
Some insisted this had never happened to them with their French-made Le Creuset pots, which are designed to last a lifetime, but one woman disagreed.
“This also happened to me with my Le Creuset, although they sent me a new one,” she said.
A representative from Le Creuset Australia spoke to FEMAIL about the correct way to cook with their famous enamel-coated pots and pans.
“Never cook dry with Le Creuset,” he said.
‘Also avoid using the highest heat settings and keep them on a medium-low heat level.’
People argued about whether heating cookware without oil or water on the base was suitable for cast iron.
“Has no one ever told you that you shouldn’t dry-heat pans, all of them except heavy-bottomed cast iron or uncoated stainless steel?” one woman said.
‘I won’t go above medium yet and I always keep an eye on my pans while I’m heating them.’
One woman disagreed, saying that enamel-coated cast iron can be dry-heated if properly made, which is an expensive process.
“It’s not real cast iron, cast iron doesn’t explode like that. Always use products made in the United States or France, those made in China have aluminum mixed in and this can happen with them,” he said.
One food enthusiast added that when enamel bases get a scratch on the coating, an air bubble can sometimes get inside and become trapped, causing an explosion.
“When the air gets hot, it expands and makes the paint explode,” he explained.
