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Old 09-21-2006, 03:12 PM   #31
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Originally Posted by Kirby
I just found that pyrex is not supposed to be used under a broiler.

Any suggestions on what to use to broil meat in the oven? I found that I can finish ribs pretty well this way, but will need a better pan.


Kirby!
Kirby, by now you've probaly found a solution, going by the date of the post. If not - never use pyrex under the oven broiler. Re 'broiling' meat in the 'oven' - I put a roast/meat in a roasting pan or baking pan (aluminum) in the oven, but do not broil the meat under the broiler - particularly glass. Broiling is a different method than baking/roasting. Hope that helps.
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Old 09-21-2006, 03:27 PM   #32
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I'll weigh in here with an explanation. Ceramics and glass have little to no elasiticity. In addition, they are insulators. This being the case, when they come into contact with materials that rapidly trasfer heat energy either in or out they forse rapid thermal change in the vessel surface. As materials heat and cool, they exapnd or contract according to the amount of heat energy absorbed or released. This epansion must be slow enough to allow the entire vessel material, inside and out to expand or contract evenly. If the outer wurfaces expand or contract too quicly with respect to the core material, then the forces on the non-elastic glass or ceramic will cause the material to fail, creating cracks, and sometimes the ejection of material as in an explosion.

Metals warp due to the same phenomenon. Glass and ceramics fail catastrophically, which is why ceramics, though stronger and harder, and with much better heat retention properties than metal, are not used for gasoline engine blocks. The thermal expansion principles, along with the lack of elasticity would quicly cause the blocks to shatter.

Of course, some ceramics are better at withstanding differing teperature extremes better than others. This is due to the ability of the material to more quickly heat or cool uniformly, thus minimizing the espancion/contraction problems.

So in summary, if the temperature differentials are great enough, pressures do to differing expansion rates could conceivably cause a violent failure. More comonly, it results in brogen glass or ceramicware. And this is true of stonerware, which is also a type of ceramic. Think pizza stone.

Oh, and cast-iron is not immune to this problem either, though it is far more immune than is the glass and ceramic materials.

And then there's the ceramic-coated cast iron, or enamled cast iron.

This is the same reaason that ice on a large pond has cracks in it. As the water feezes, it expands, and has no where to expand to. Eventually, the pressures become large enough to crack the ice.

Seeeeeeya; Goodweed of the North
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Old 09-28-2006, 08:25 AM   #33
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Cast iron pans work well for broiling, at least for me.
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Old 09-28-2006, 10:11 AM   #34
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They are very versatile and can be used for just about everything.


~Corey123.
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Old 10-03-2006, 02:21 AM   #35
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I had this happen once as well. I was making Thanksgiving Stuffing, (out of the bird, as I like my stuffing a little drier) and I had it in the oven browning the top. I was not using the broiler, but the oven was at 450 degrees I think. I had 2-9x13" Pyrex dishes full of stuffing and pulled them both out of the oven, placing them directly on the metal burner covers of the stove-top... which coincidentally had not been in use much that afternoon, so they were fairly cold. I turned away and heard a wonderful popping sound, and vioala! the whole pan had shattered. Luckily, the stuffing had stuck to it quite well (a bit of bad surface prep on my part) and the glass didn't go flying too far, but I still had to dump the whole thing... and I so love my extra left-over stuffing.
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Old 01-15-2007, 05:16 AM   #36
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Pyrex "bombs"

Well about 10 mins ago i went for a glass of juice and all my glasses were in the dishwasher. So, like I've done before in the 2 months that I've owned this measuring cup I decided to drink out of it. I had no idea what I was messing with.

I walked away into my livingroom and suddenly heard a VERY loud smash. I grabbed a fireplace poker and ran into the kitchen to defend myself against what I thought was an intruder. Seriously! geez. I didn't even use it in any temperature changing applications. It was just on the counter when I went for it and put it right back when I was done.

All I found was my little 1 cup Pyrex measuring cup crumbled in pieces. I shutter at what might of happened had it blew up just 5 minutes earlier with my mouth on it.

lucky me.
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Old 01-15-2007, 08:05 AM   #37
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Somnetimes a glass, or in your case, a glass measuring cup can shatter just in changes of the air temp alone after removing it from the dishwasher.

Was there a window open letting in some cold air?

I usually don't use or need items right after being washed in the dishwasher. Besides, they are much too hot to handle after the drying cycle, so I let them cool down gradually with the door closed and latched.
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Old 01-15-2007, 10:13 AM   #38
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Man, this is scarey stuff. Isn't Pyrex tempered. I had a pyrex dish explode when I was a young cook and didn't know what I was doing (making gravy on stovetop), but some of these stories seem so well, innocent.
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Old 01-15-2007, 05:35 PM   #39
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From what I've read, the formulation of modern pyrex isn't the same as the older stuff.

At this point, I don't use pyrex at all. And my clear measuring cup is plastic.
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Old 01-15-2007, 05:44 PM   #40
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Consumer complaints about Pyrex Cookware
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