Gimme a Break!

Aaargh! I usually use my cast iron Dutch oven to heat the milk for cheese, but this time I thought I would try my AllClad fondue pot, which is sized to be used over my All Clad sauce pot as a double boiler. The Camembert recipe calls for heating the milk over a water bath, so this time I tried it. But friends, DO NOT LEAVE THE POT OVER THE HOT WATER TO RIPEN, or when you take the lid off after an hour and a half to check for a clean break, you end up with this mess:



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