Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab
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Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab
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Re: Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab
#2Pyrex sold in the U.S. today is tempered glass, not borosilcate. I only skimmed the article but I didn't see that mentioned.
Re: Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab
#3Pyrex sold in the U.S. today is tempered glass, not borosilcate. I only skimmed the article but I didn't see that mentioned.
You would have to read all the way to the end:
"Today, Pyrex is manufactured by World Kitchen, which licensed the brand from Corning beginning in 1998, thus giving future generations the chance to grow up with Pyrex, too."
This omits that current "Pyrex" is, as you say, not borosilicate.
According to wiki:
"World Kitchen justified this change by stating that [tempered] soda-lime glass was cheaper to produce, is the most common form of glass used in bakeware in the US, and that it also had higher mechanical strength than borosilicate—making it more resistant to breakage when dropped, which it believed to be the most common cause of breakage in glass bakeware."
Re: Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab
#4This reads as a bit of a love letter to Corning Glass. If you're ever in upstate NY, the Corning Glass museum (in Corning, naturally) is perfectly worth visiting. They have ancient glass from Egypt, and a copy of the huge 200-inch glass mirror that they made for Palomar Observatory, among other trinkets.
Re: Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab
#5Pyrex sold in the U.S. today is tempered glass, not borosilcate. I only skimmed the article but I didn't see that mentioned.
Specifically, they switched to a Corning-designed soda lime glass that has much better shatter resistance, but less thermal shock resistance.
However, I don't care what Pyrex consumer products say, either back when it was ran directly by Corning, or when they spun World Kitchen off, putting a fridge cold borosilicate or soda lime Pyrex product into an oven risks blowing it up, as does taking an oven hot dish and putting it on anything other than a wire cooling rack or a pot holder.
Just don't do it.
Fridge cold into the microwave, however, is fine, as there is no instant thermal shock there.
That said, I have Pyrex older than I am that is borosilicate, stuff that's a bit newer, and then stuff I've bought that is the new soda lime. People act as if the soda lime glass is shit, and it's not: it is the same high quality Pyrex products we've always enjoyed.
As a warning: do not buy Anchor Hocking's knock off for any sort of heated cooking. I don't care what they say, their shit will happily blow up; I know two people who this has happened to, and the Internet is full of bad reviews over this. Anchor Hocking glass products are fine for kitchen storage, however, just never cook with them.
Re: Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab
#6This reads as a bit of a love letter to Corning Glass. If you're ever in upstate NY, the Corning Glass museum (in Corning, naturally) is perfectly worth visiting. They have ancient glass from Egypt, and a copy of the huge 200-inch glass mirror that they made for Palomar Observatory, among other trinkets.
On a tangent, here's a youtube clip of cleaning and re-coating an 8 metre mirror.
Re: Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab
#7Pyrex sold in the U.S. today is tempered glass, not borosilcate. I only skimmed the article but I didn't see that mentioned.
Specifically, they switched to a Corning-designed soda lime glass that has much better shatter resistance, but less thermal shock resistance. However, I don't care what Pyrex consumer products say, either back when it was ran directly by Corning, or when they spun World Kitchen off, putting a fridge cold borosilicate or soda lime Pyrex product into an oven risks blowing it up, as does taking an oven hot dish and putt…
If you want resistance to thermal shock, go and get some old Corning Ware from a thrift store. Corning Ware can go directly from the freezer to the oven without damage.
Re: Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab
#8Pyrex sold in the U.S. today is tempered glass, not borosilcate. I only skimmed the article but I didn't see that mentioned.
Specifically, they switched to a Corning-designed soda lime glass that has much better shatter resistance, but less thermal shock resistance. However, I don't care what Pyrex consumer products say, either back when it was ran directly by Corning, or when they spun World Kitchen off, putting a fridge cold borosilicate or soda lime Pyrex product into an oven risks blowing it up, as does taking an oven hot dish and putt…
Yes. I had a nice steak in a Pyrex brand dish, in the oven. It was around 1986. When I took it out, I set it down on a cold electric stove burner. Kaboom.
Re: Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab
#9From the link below, the older borosilicate is safer.
Re: Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab
#10This reads as a bit of a love letter to Corning Glass. If you're ever in upstate NY, the Corning Glass museum (in Corning, naturally) is perfectly worth visiting. They have ancient glass from Egypt, and a copy of the huge 200-inch glass mirror that they made for Palomar Observatory, among other trinkets.
The museum's about 50% technical glass and 50% art. It's one of my favorite museums anywhere.