jmcquown wrote:
>
> What do you call a casserole dish? Glass? Ceramic? Anchor Hocking?
> Corningware? Setting any of those straight from the oven into much
> cooler water sounds risky.

I was assuming she makes casserole in a corningware like I do. You
can't just stick it in cold water but you can let it cool for a bit
then stick it in warm water, then gradually add cold water to cool it
down.

G.