Cooking at home is a delightful and often therapeutic activity, especially for those who have honed their culinary skills over the years.

There's nothing quite like the aroma of a simmering casserole or the sizzle of a well-seasoned skillet.

However, a recent incident highlighted a common kitchen mistake that could turn anyone's cooking experience into a hazardous event.


A British cook called The Everyday Chef was filming a cooking session when the base of her casserole pot exploded.

The incident occurred as the pot was warming up on a low heat.

The cook turned away for a moment to grab some oil to add to the pot, only to return to a startling pop.


The explosion was so loud that her husband rushed in to check on her.

Thankfully, she was unharmed but shaken by the event.

The shocking moment got caught on camera and prompted her to issue an urgent warning to fellow home cooks about the dangers of dry heating pots and pans.

'I'm still not sure what happened, but it looks like I'll be upgrading to a Le Creuset,' The Everyday Chef said.


This alarming occurrence sparked a conversation among home cooks online.

'New fear unlocked,' one commented.

Others chimed in on the potential risks of dry heating, particularly with enamel-coated cookware.

'Has no one ever told you not to dry heat pans, all of them except heavy bottom cast iron skillets or stainless steel with no coating?' another asked.

'I still will not go past medium setting and always watch my pans while heating,' a third wrote.

Some home cooks in the comments swore by their French-made Le Creuset pots, which are designed to withstand the test of time.

However, several Le Creuset owners shared similar experiences of cookware failure, regardless of brand.


Le Creuset Australia's representative offered advice on the proper use of their pots and pans.

'Never dry cook on Le Creuset,' the representative said.

'Also, avoid using the highest heat settings and stick to lower-medium heat.'

The enamel coating used on pots and pans could get damaged if heated without any liquid or oil, leading to cracks or explosions.

The debate continued whether certain types of cookware, such as heavy-bottomed cast iron skillets or stainless-steel pans without coating, can be safely dry heated.

However, the consensus is clear: caution should always be exercised when cooking at home.


So, what can we learn from this kitchen scare?

Take time to read and follow the manufacturer's instructions.

If unsure, start with some oil, butter, or liquid in your pots and pans to distribute the heat evenly and prevent damage.

Watch the incident here:

Regularly inspect your cookware for any signs of wear and tear.

These imperfections could compromise the integrity of the pot and make it susceptible to accidents.

In the kitchen, safety should always be the main ingredient.
Have you ever experienced a cookware catastrophe? Do you have any tips for safely heating pots and pans? Share your stories and advice in the comments below.