Shattering glass! Careful of your steaming technique!
This literally just happened to me 10 minutes ago:
I had made a nice sourdough boule and was going to put it in the oven per my most recent steaming technique: hot cast iron pan (I don't have a pizza stone or a cast iron pot) with an oven-safe, Ankor Hocking pyrex glass bowl inside of it, when I'm ready to bake, take them out of the oven, put the boule on the hot cast iron, spray water on it, then invert the glass bowl overtop of it to trap steam. Into the oven it goes.
I liked using the bowl instead of a stainless steel pot (my only other oven-safe item that could be used for this purpose) because I can see the bread rise. As a beginner baker, this is fascinating to me (even though I haven't got much rise yet, but that story is for another time...)
So While I'm spraying water on the boule in the cast iron, some of the water apparently got onto the bowl, I think, anyway 2 seconds later I had shattered glass all over my stovetop and kitchen floor.
There is an alternative explanation - apparently the burner I placed the bowl onto was ON.... my boyfriend forgot to turn it off after making tea. But I don't see how that would shatter the bowl. I think the water is the more likely culprit.
I think from now on I'll have to use my stainless steel pot to trap steam instead. I can't see the bread but... I definitely don't want a repeat of this.
It just makes me think about how people recommend misting water inside the oven to cause steam. I will NEVER do that again! I used to do it but found the trapping method more effective - so I stopped doing it. But what I didn't realize was the oven door is made of glass, the light is made of glass... and when I'm spraying, all of that is heated up to about 500 degrees F. It could do exactly the same thing my bowl just did.
Just wanted to share this story, and my thoughts on its repercussions.