Chipped Casserole...

Are we excessively clumsy, or does anyone else find that Pyrex casseroles seem to get chipped very easily? What's more, it always seems to be the newest casserole which gets chipped first!

The nasty thing is that once they're chipped there's a sharp edge which could easily result in a cut finger. Whilst a drop or two of the red stuff might add flavour and protein to the casserole, it's not really very desirable.

My answer to the problem is to use my little mini-drill, with its grinding tool attached, to rub down the sharp edge to make it safe. OK, this does give a frosted glass appearance to the area of the chip (I don't bother to try to polish this away!), so it wouldn't be suitable for entertaining royalty - or even one's boss. But it does make the casserole suitable again for everyday use...until it develops another chip! (The one in the picture is the second chip on this particular casserole.)