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Cookware Got Worse on Purpose: Who Owns Pyrex and All-Clad Now
21–30 of 46 posts
Re: Cookware Got Worse on Purpose: Who Owns Pyrex and All-Clad Now
#22Earlier quoted context omitted.
The joy of working with seasoned cast iron cannot be overstated. Heavy isn’t bad, we could all do with a bit of exercise. Easier to clean and maintain I disagree with, if you’re willing to do a bit of work up front.
Just gotta stay ahead of the heat curve! Also well seasoned cast iron is dishwasher safe, there is very little you can do to kill a cast iron pan.
A dishwasher is also overkill for cast iron, you’d probably have to re-season after the wash.
Re: Cookware Got Worse on Purpose: Who Owns Pyrex and All-Clad Now
#23This website is obviously AI generated down to the "Number Noun, Number Noun" section headers, "authored" by someone with a questionable background. I don't know why HN keeps upvoting articles from it.
> The pattern in who survived is uniform:
Wish I had a dollar for every time I heard this construct from Claude Code.
Re: Cookware Got Worse on Purpose: Who Owns Pyrex and All-Clad Now
#24While a lot of folks have a negative feelings towards the word "capitalism" in recent years, someone remarked that perhaps we should bring back the word "free enterprise". As it seems there's to be lots of consolidation, which is kind of antithetical to the free market and competition. If governments (?) better resisted consolidation and conglomerates I think a lot of this enshittification would be slowed down becaus…
The word "capitalism" is originally a pejorative epithet, coined by critics of capitalism.
Re: Cookware Got Worse on Purpose: Who Owns Pyrex and All-Clad Now
#25Earlier quoted context omitted.
Why do that when steel is lighter, easier to clean, easier to maintain?
The joy of working with seasoned cast iron cannot be overstated. Heavy isn’t bad, we could all do with a bit of exercise. Easier to clean and maintain I disagree with, if you’re willing to do a bit of work up front.
I have several Griswolds and they’re my daily drivers. I love cooking on them, but stainless steel is so much easier to clean. I can scour it as hard as I want and it’ll be fine without any additional work.
My grandmother isn’t going to be using a 12” Lodge cast iron skillet no matter how much exercise she gets.
Re: Cookware Got Worse on Purpose: Who Owns Pyrex and All-Clad Now
#26The former Japan license-holder for Pyrex still makes it as Iwaki
Re: Cookware Got Worse on Purpose: Who Owns Pyrex and All-Clad Now
#27I’d love to see legislation prohibiting private equity from strip-mining established brands.
Re: Cookware Got Worse on Purpose: Who Owns Pyrex and All-Clad Now
#28[deleted]
Re: Cookware Got Worse on Purpose: Who Owns Pyrex and All-Clad Now
#29Pyrex was one of the great customer betrayals. Corning built the brand to promote a specific blend of glass with it's specific properties. Successfully enough that that blend, borosilcate glass became synonymous with the brand, Pyrex. Breaking this link to ride on the coattails of trust the brand had while selling a different blend with different properties was a dirty move.
An interesting subject is how to differentiate borosilicate glass from tempered glass, It turns out to be surprisingly tricky, at least in a home kitchen setting. You could break it, easy but now you are can't use the dish. Color(blueish vs more clear) turns out to be a unfaithful test. There are ways to check the index of refraction(IOR) with oil, but it turns out the IOR of borosilicate and soda-lime overlap. I suspect the polarized light test to identify tempered glass stress would work, but that requires getting the polorizing filters and knowing what to look for. I sort of wish there was a requirement to stamp the formula right into the glass.
Re: Cookware Got Worse on Purpose: Who Owns Pyrex and All-Clad Now
#30Earlier quoted context omitted.
Why do that when steel is lighter, easier to clean, easier to maintain?
The joy of working with seasoned cast iron cannot be overstated. Heavy isn’t bad, we could all do with a bit of exercise. Easier to clean and maintain I disagree with, if you’re willing to do a bit of work up front.
Stamped steel has most of the properties cast iron has with regard to seasoning, the main difference is reduced heat retention.
I prefer stamped steel, lighter, stronger, won't break. But it does turn cooking in it more like cooking in a wok, faster to heat up faster to cool down. Where as cast iron is better for staying the course with a steady temp.
But the thing I like best about both is the maintainability of the pan, When I commit a sin against cooking and burn the living hell out of the poor thing, I can sit down for an hour of penance with the wire wheel and steel wool to strip the mistake out and then resurface the pan to it's nearly non-stick surface. I love having a surface I can repair with just the tools found in my kitchen.