I happened to notice the current thread about exploding Pyrex just as I was about to ask you all what you consider the best material for a loaf pan. I've been using Pyrex and haven't had a problem so far, but I'm wondering whether I would get better results -- and be safer -- using some other material. I use loaf pans mostly for meatloaf or quick breads.
I have some Emile Henry pie plates and some Pillivuyt rectangular bakers and like both very much. Anyone tried EH loaf pans (or some other type)? Do you think they're worth the higher price?
Hmmm. I googled the subject, and according to one review on Amazon.com, the current Pyrex glass is made from a different substance than the pre-1998 version, and the current stuff cannot be used like the older stuff. My Corningware is from the 1970s.
I stopped into a Corning ware store a few years ago looking for some mixing bowls. I got into a conversation with the clerk about Corning Ware/Pyrx loaf pans cracking, she said that most of the time the trouble is the pan going from the freezer to the hot oven. The temp. difference is to much for the pan. I usally use glass for meat loaf I like the results better.