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July 29, 2012


Michele Hays

Yup, done exactly that - but I made a specific mistake that's definitely a bad idea: adding hot pasta water to a hot oil-based sauce (an Aglio Olio with sausage and broccoli.) Fortunately, my husband is a firefighter (who just happened to have completed a degree in fire science,) so I was able to write about the chemistry of a flare-up when I posted the recipe on my blog! In your case, it may have been that the alcohol from the wine, along with butter/oil was trapped as fumes/particles by the lid, and lit when you opened it in much the same way as a flare-up?

PS. I'm pretty sure Le Creuset will replace your lid for free...

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