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Old 08-24-2012, 08:50 PM   #51
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Originally Posted by Chief Longwind Of The North View Post
I'm glad Pyrex works for you. My well seasoned cast iron pans do the same for me. The seasoning is durable enough that I can cut in the pan. It's virtually stick free, even when things are burn on. It can withstand any heat I apply to it. It's durable, and nearly shatter-proof. I can use it with any kind of heat source, even induction. I can use it with direct flame, or in the oven. I don't have to worry about pouring liquid into it when it's hot. It doesn't add metallic flavor to the foods made in it, even if they are acidic or base. I enjoy all the benefits that you do with yoru pyrex, plus more.

My point isn't to praise cast iron cookware. We all have our personal favorites. But Just as I love what I work with, and what works for me, so too do you enjoy and love the things you work with, and what works for you. Neither is right. Neither is wrong. Both work well when used properly. Both have their strengths and weaknesses. As a former member of DC once put it, or something to the effect, what goes into the pot is more important than is the pot.

I wish you many great meals, and great service from your favorite cookware. And what I do know it that you have given great discussion here at DC, along with some great cooking tips, and if I recall, some pretty good recipes.

People, let's not get hung up on what kind of pot, pan, or casserole dish is best. Let's just have fun cooking, creating, and sharing what we all enjoy, eating, presenting, and sharing good food, and the techniques we use to make it.

Seeeeeeeeya; Chief Longwind of the North
Very well said.

+1
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Old 08-24-2012, 08:51 PM   #52
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Originally Posted by Chief Longwind Of The North View Post
I have a couple of Griswold pans
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Pots and pans are tools, not loved ones.
I'm utterly shocked these two phrases could be put in the same post.
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Old 08-24-2012, 09:44 PM   #53
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I am a yard sale junkie. If I see a pie plate, roasting pan, or any other old Pyrex piece, I grab it. I also have several 1940's fridge dishes. One I use as a salt cellar and keep it by the stove. Another one is my butter dish. It holds a full pound of butter. Since Pyrex changed their formula for their products, I won't buy Pyrex. I now look at cermanic products. I need some new pie plates. The new Pyrex is not on my list.

I also have some beautiful old Anchor Hocking and Fire King etched casseroles. They have etched covers.
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Old 08-24-2012, 09:51 PM   #54
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Originally Posted by Janet H View Post
I saw the CU report on glass bakeware breaking in explosive ways today and wondered if anyone has had this happen and whether you use glass bake ware?

It was interesting to learn about the difference between glass used in the US and the glass used in the EU. Here's a link to the story: Consumer Reports: Hot Glassware Can Shatter Unexpectedly
So where is the story about Pyrex? All I get is news about the environment. I have known about the Pyrex problem for a long time. One of our local station did a news piece on it. the company was sold and the new owners changed the formula. Since then the new Pyrex is on my no no list.
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Old 08-24-2012, 09:57 PM   #55
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Originally Posted by Addie View Post
I am a yard sale junkie. If I see a pie plate, roasting pan, or any other old Pyrex piece, I grab it. I also have several 1940's fridge dishes. One I use as a salt cellar and keep it by the stove. Another one is my butter dish. It holds a full pound of butter. Since Pyrex changed their formula for their products, I won't buy Pyrex. I now look at cermanic products. I need some new pie plates. The new Pyrex is not on my list.

I also have some beautiful old Anchor Hocking and Fire King etched casseroles. They have etched covers.
I would love to have covers for my square & rectangular cookware. I saw some on Anchor's site, & I'm tempted. I found a glass cover for the soufflé dish (crockery) at the thrift store. It fit perfectly & is interchangeable for the round dish as well.
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Old 08-25-2012, 12:22 AM   #56
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Originally Posted by Kitchen Barbarian View Post
For me, Pyrex is the bakeware/ovenware of choice, always has been.
Me too
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Old 08-25-2012, 05:30 AM   #57
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Quote:
Originally Posted by Chief Longwind Of The North View Post
I enjoy all the benefits that you do with yoru pyrex, plus more.

My point isn't to praise cast iron cookware.
No? Ok, if you say so, LOL!

I was actually answering someone's specific question about why anyone would prefer Pyrex bakeware. I don't think it was you who asked the original question, but whatever.

So, I gave my reasons for preferring it. It's nowhere near as heavy as cast iron, it's easier to clean, I don't do roasts anyway, it's far more durable than any metal pan (other than cast iron), and it's much cuter than most of them as well. I do like the look of glass far more than any metal pan - but that's an aesthetic consideration. It doesn't guide my preference. My preference is guided by ease of use and durability. I have Pyrex that's older than I am, and I'm not exactly your spring chicken.

But that's just me. The main point for me isn't personal preference or aesthetics, it's the fact that the much touted "exploding Pyrex" is a myth. Even CU couldn't get the stuff to break - and that's just break, not shatter the way people claim (which I've explained how that comes to be, through consistent and persistent misuse) - except by abusing it.
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Old 08-25-2012, 08:58 AM   #58
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I'm not sure how people still claim that this is a myth! Read the complaints on this link, there are a lot of them and they keep coming in.
http://www.consumeraffairs.com/homeowners/pyrex.html

My experience wasn't from misuse my piece was fairly new, it happened after being in the oven for more than 10 minutes with brownie batter in the pan. I used my mom's glass bakeware for years with no issues.

If you like the stuff, great keep using it, but don't tell people that exploding pyrex is a myth! It's happened to me and to a friend, and neither case was from thermal shock, both had been in the preheated oven for a while.
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Old 08-25-2012, 09:34 AM   #59
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CU was not able to repeat these reports of exploding Pyrex, and they tried. The ONLY way that can happen with actual Pyrex is if it's been subjected to thermal shock over a period of time, or if it's taken direct from the freezer or fridge to the oven.

There are all sorts of claims made on the Internet. That doesn't make them true. For instance, there are people who think there is no such thing as continental drift. They think the Earth is expanding like a balloon. Riiiight.

Similarly there has never been any evidence for the mythical belief that people's Pyrex is exploding willy-nilly. Such evidence has been sought repeatedly. Pyrex has been subjected to all sorts of tests trying to make it happen. The exploding Pyrex has never been recreated, except by subjecting it to long term abuse which creates the micro fractures I described earlier. Such fractures eventually will give under the repeated stress. It may LOOK like the Pyrex exploded, but the truth is that it was abused and damaged, accumulating this damage until it finally does give in what looks like (but has not been) normal use.

That said, it's possible you are the one person in a million who got a piece of Pyrex that was faulty. (Was it Pyrex, or was it something else? That's another problem with these anecdotal reports - a lot of them aren't actually Pyrex, they're some Chinese made cheap off-brand that wasn't properly annealed during manufacture).

The fact is that exploding Pyrex (in the absence of abuse) is a myth. There has never been any evidence to the contrary.

You may not like it, but it's a fact. It's physics, not magic. As an engineer, I'm very very familiar with user error, which is quickly followed by blaming the product.
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Old 08-25-2012, 10:29 AM   #60
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Originally Posted by bakechef View Post
I'm not sure how people still claim that this is a myth! Read the complaints on this link, there are a lot of them and they keep coming in.
1,223 Complaints and Reviews about Pyrex Cookware

My experience wasn't from misuse my piece was fairly new, it happened after being in the oven for more than 10 minutes with brownie batter in the pan. I used my mom's glass bakeware for years with no issues.

If you like the stuff, great keep using it, but don't tell people that exploding pyrex is a myth! It's happened to me and to a friend, and neither case was from thermal shock, both had been in the preheated oven for a while.
The problem with the new Pyrex is that when the company was sold, they changd the formula. The exploding pieces are the new ones made with the new formula. The old ones that have been used for years are fine. Even after years of abuse. If you can find some old pieces at a thrift shop or yard sale, grab it. My pie ones have scratches all over the bottom. Never exploded. My large lasagna one also has marks made from the knife cutting right in the dish. Never exploded. Both pieces along with a lot of others are just fine. And they are more than twenty years old. I used to have a Pyrex coffee pot. No problem. The same goes for the sauce pan that I had. The problem is with the new formula that is being used.
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