I appreciate how poncey that sounds, but I'm making a daube de boeuf provencale using the nightmarishly difficult to follow mastering the art of french cooking by julia childs.
Anyhoo, after preparing all the ingredients (at the cost of a mini-mortgage), I put the daubiere onto simmer on the stove like she said and there was an almighty pop! It hasn't cracked but I need to put it in the over for 3 and a half hours, and need to go out.
What are the chances I'll come back and it'll all have oozed out through invisible cracks all over the oven? Help!