How to make sure that I do not break the glass bowl in a double boiler?












1















I used a glass bowl as a double boiler for making scrambled eggs and it broke. I know that rapid cooling and heating caused glass to break. for some reason I thought the thick glass bowl would not break.



so how do I ensure I do not break another glass bowl while double boiling?






boiling glass







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  • If you use a metal bowl, you can be sure you won't break a glass bowl. Why would you prefer a glass bowl to a metal one for this?

    – The Photon
    3 hours ago
















1















I used a glass bowl as a double boiler for making scrambled eggs and it broke. I know that rapid cooling and heating caused glass to break. for some reason I thought the thick glass bowl would not break.



so how do I ensure I do not break another glass bowl while double boiling?






boiling glass







share|improve this question







New contributor




Viv is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.





















  • If you use a metal bowl, you can be sure you won't break a glass bowl. Why would you prefer a glass bowl to a metal one for this?

    – The Photon
    3 hours ago














1












1








1








I used a glass bowl as a double boiler for making scrambled eggs and it broke. I know that rapid cooling and heating caused glass to break. for some reason I thought the thick glass bowl would not break.



so how do I ensure I do not break another glass bowl while double boiling?






boiling glass







share|improve this question







New contributor




Viv is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.












I used a glass bowl as a double boiler for making scrambled eggs and it broke. I know that rapid cooling and heating caused glass to break. for some reason I thought the thick glass bowl would not break.



so how do I ensure I do not break another glass bowl while double boiling?






boiling glass




boiling glass






share|improve this question







New contributor




Viv is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.











share|improve this question







New contributor




Viv is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.









share|improve this question




share|improve this question






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asked 5 hours ago









VivViv

1062




1062




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Viv is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.






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Check out our Code of Conduct.













  • If you use a metal bowl, you can be sure you won't break a glass bowl. Why would you prefer a glass bowl to a metal one for this?

    – The Photon
    3 hours ago



















  • If you use a metal bowl, you can be sure you won't break a glass bowl. Why would you prefer a glass bowl to a metal one for this?

    – The Photon
    3 hours ago

















If you use a metal bowl, you can be sure you won't break a glass bowl. Why would you prefer a glass bowl to a metal one for this?

– The Photon
3 hours ago





If you use a metal bowl, you can be sure you won't break a glass bowl. Why would you prefer a glass bowl to a metal one for this?

– The Photon
3 hours ago










3 Answers
3






active

oldest

votes


















3














Thickness is not an indicator of heat-proof glass, just think about laboratory glassware, which is sometimes quite thin. It’s rather the other way round, thermal conductivity is low for glass which can increase inner tension when heated quickly. Thicker glass will be more robust against mechanical force, simply because it’s thicker.



If you want to be sure, get a bowl that is labeled as “heat-proof” or similar (terms may vary). It’s still a good idea to avoid sudden temperature swings, just to be sure although some manufacturers claim that their products can withstand temperature swings of 150K. It shouldn’t be an issue with melting chocolate, because you should place the bowl oven barely simmering water anyway and not have the water in the lower pot at a full rolling boil. There’s a good chance that even non-ovenproof bowls will stand up to this, but as you experienced, it can go wrong.



Another, often overlooked factor is the tension within the heated glass, especially if the temperature distribution is uneven (again: don’t boil the water at full speed). The glass will be more sensitive to shocks, so don’t bang the bowl with a metal spoon when stirring or getting leftovers off the spoon and don’t set it down hard on the table or counter.






share|improve this answer































    1














    Two things to be careful of:




    1. The bowl mustn't reach the water (or even be heavily splashed).

    2. In some cases the side of the pan (assuming the bowl is in a saucepan) can heat a ring of bowl. This probably isn't a good idea. Keeping the heat low and making sure the pan doesn't boil dry can help a lot. A thin insulating spacer (folded baking parchment or similar) should stop this happening too.


    In general bringing the temperature up gradually is sensible, and not putting cold liquid into the hot bowl. You may have simply been unlucky.






    share|improve this answer































      0














      Get a proper tempered glass bowl or use a metal bowl.






      share|improve this answer























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        3 Answers
        3






        active

        oldest

        votes








        3 Answers
        3






        active

        oldest

        votes









        active

        oldest

        votes






        active

        oldest

        votes









        3














        Thickness is not an indicator of heat-proof glass, just think about laboratory glassware, which is sometimes quite thin. It’s rather the other way round, thermal conductivity is low for glass which can increase inner tension when heated quickly. Thicker glass will be more robust against mechanical force, simply because it’s thicker.



        If you want to be sure, get a bowl that is labeled as “heat-proof” or similar (terms may vary). It’s still a good idea to avoid sudden temperature swings, just to be sure although some manufacturers claim that their products can withstand temperature swings of 150K. It shouldn’t be an issue with melting chocolate, because you should place the bowl oven barely simmering water anyway and not have the water in the lower pot at a full rolling boil. There’s a good chance that even non-ovenproof bowls will stand up to this, but as you experienced, it can go wrong.



        Another, often overlooked factor is the tension within the heated glass, especially if the temperature distribution is uneven (again: don’t boil the water at full speed). The glass will be more sensitive to shocks, so don’t bang the bowl with a metal spoon when stirring or getting leftovers off the spoon and don’t set it down hard on the table or counter.






        share|improve this answer




























          3














          Thickness is not an indicator of heat-proof glass, just think about laboratory glassware, which is sometimes quite thin. It’s rather the other way round, thermal conductivity is low for glass which can increase inner tension when heated quickly. Thicker glass will be more robust against mechanical force, simply because it’s thicker.



          If you want to be sure, get a bowl that is labeled as “heat-proof” or similar (terms may vary). It’s still a good idea to avoid sudden temperature swings, just to be sure although some manufacturers claim that their products can withstand temperature swings of 150K. It shouldn’t be an issue with melting chocolate, because you should place the bowl oven barely simmering water anyway and not have the water in the lower pot at a full rolling boil. There’s a good chance that even non-ovenproof bowls will stand up to this, but as you experienced, it can go wrong.



          Another, often overlooked factor is the tension within the heated glass, especially if the temperature distribution is uneven (again: don’t boil the water at full speed). The glass will be more sensitive to shocks, so don’t bang the bowl with a metal spoon when stirring or getting leftovers off the spoon and don’t set it down hard on the table or counter.






          share|improve this answer


























            3












            3








            3







            Thickness is not an indicator of heat-proof glass, just think about laboratory glassware, which is sometimes quite thin. It’s rather the other way round, thermal conductivity is low for glass which can increase inner tension when heated quickly. Thicker glass will be more robust against mechanical force, simply because it’s thicker.



            If you want to be sure, get a bowl that is labeled as “heat-proof” or similar (terms may vary). It’s still a good idea to avoid sudden temperature swings, just to be sure although some manufacturers claim that their products can withstand temperature swings of 150K. It shouldn’t be an issue with melting chocolate, because you should place the bowl oven barely simmering water anyway and not have the water in the lower pot at a full rolling boil. There’s a good chance that even non-ovenproof bowls will stand up to this, but as you experienced, it can go wrong.



            Another, often overlooked factor is the tension within the heated glass, especially if the temperature distribution is uneven (again: don’t boil the water at full speed). The glass will be more sensitive to shocks, so don’t bang the bowl with a metal spoon when stirring or getting leftovers off the spoon and don’t set it down hard on the table or counter.






            share|improve this answer













            Thickness is not an indicator of heat-proof glass, just think about laboratory glassware, which is sometimes quite thin. It’s rather the other way round, thermal conductivity is low for glass which can increase inner tension when heated quickly. Thicker glass will be more robust against mechanical force, simply because it’s thicker.



            If you want to be sure, get a bowl that is labeled as “heat-proof” or similar (terms may vary). It’s still a good idea to avoid sudden temperature swings, just to be sure although some manufacturers claim that their products can withstand temperature swings of 150K. It shouldn’t be an issue with melting chocolate, because you should place the bowl oven barely simmering water anyway and not have the water in the lower pot at a full rolling boil. There’s a good chance that even non-ovenproof bowls will stand up to this, but as you experienced, it can go wrong.



            Another, often overlooked factor is the tension within the heated glass, especially if the temperature distribution is uneven (again: don’t boil the water at full speed). The glass will be more sensitive to shocks, so don’t bang the bowl with a metal spoon when stirring or getting leftovers off the spoon and don’t set it down hard on the table or counter.







            share|improve this answer












            share|improve this answer



            share|improve this answer










            answered 4 hours ago









            Stephie♦Stephie

            37.3k5101139




            37.3k5101139

























                1














                Two things to be careful of:




                1. The bowl mustn't reach the water (or even be heavily splashed).

                2. In some cases the side of the pan (assuming the bowl is in a saucepan) can heat a ring of bowl. This probably isn't a good idea. Keeping the heat low and making sure the pan doesn't boil dry can help a lot. A thin insulating spacer (folded baking parchment or similar) should stop this happening too.


                In general bringing the temperature up gradually is sensible, and not putting cold liquid into the hot bowl. You may have simply been unlucky.






                share|improve this answer




























                  1














                  Two things to be careful of:




                  1. The bowl mustn't reach the water (or even be heavily splashed).

                  2. In some cases the side of the pan (assuming the bowl is in a saucepan) can heat a ring of bowl. This probably isn't a good idea. Keeping the heat low and making sure the pan doesn't boil dry can help a lot. A thin insulating spacer (folded baking parchment or similar) should stop this happening too.


                  In general bringing the temperature up gradually is sensible, and not putting cold liquid into the hot bowl. You may have simply been unlucky.






                  share|improve this answer


























                    1












                    1








                    1







                    Two things to be careful of:




                    1. The bowl mustn't reach the water (or even be heavily splashed).

                    2. In some cases the side of the pan (assuming the bowl is in a saucepan) can heat a ring of bowl. This probably isn't a good idea. Keeping the heat low and making sure the pan doesn't boil dry can help a lot. A thin insulating spacer (folded baking parchment or similar) should stop this happening too.


                    In general bringing the temperature up gradually is sensible, and not putting cold liquid into the hot bowl. You may have simply been unlucky.






                    share|improve this answer













                    Two things to be careful of:




                    1. The bowl mustn't reach the water (or even be heavily splashed).

                    2. In some cases the side of the pan (assuming the bowl is in a saucepan) can heat a ring of bowl. This probably isn't a good idea. Keeping the heat low and making sure the pan doesn't boil dry can help a lot. A thin insulating spacer (folded baking parchment or similar) should stop this happening too.


                    In general bringing the temperature up gradually is sensible, and not putting cold liquid into the hot bowl. You may have simply been unlucky.







                    share|improve this answer












                    share|improve this answer



                    share|improve this answer










                    answered 23 mins ago









                    Chris HChris H

                    19.4k13558




                    19.4k13558























                        0














                        Get a proper tempered glass bowl or use a metal bowl.






                        share|improve this answer




























                          0














                          Get a proper tempered glass bowl or use a metal bowl.






                          share|improve this answer


























                            0












                            0








                            0







                            Get a proper tempered glass bowl or use a metal bowl.






                            share|improve this answer













                            Get a proper tempered glass bowl or use a metal bowl.







                            share|improve this answer












                            share|improve this answer



                            share|improve this answer










                            answered 4 hours ago









                            MaxMax

                            9,57211827




                            9,57211827






















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