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-   -   Pyrex - how long should it last? (http://www.discusscooking.com/forums/f89/pyrex-how-long-should-it-last-91006.html)

KatyCooks 09-20-2014 05:37 PM

Pyrex - how long should it last?
 
I have noticed that the edge of one of my Pyrex measuring jugs is starting to chip away at quite a rate just lately.

Now in fairness, this jug is over 30 years old so it has been pretty hard-wearing up to now. I must have cracked many an egg on those edges over the years too. Is that what has caused the damage?

I have an identical Pyrex measuring jug that is "only" about 15 years old and it is still perfect.

I had a notion that unless you actually dropped Pyrex and smashed it to pieces, it would last indefinitely. (Though I found a thread on here about exploding Pyrex which was quite alarming!)

I suppose I should throw the chipped jug out?

Should I stop cracking eggs on the edge of the other one? Or is there anything else that could have caused the chipping? (I don't bash spoons or anything else on the edges.)

Katie H 09-20-2014 05:45 PM

As far as I know, Pyrex will last indefinitely. I have some pieces that are easily 50+ years old. I know because I've had them most of their lives. I've been cooking for over 57 years and some of my Pyrex things are at least that old.

The edges of any glass/china can chip over time, even with the most careful use. They get shuffled in the cabinet and the dishwasher gives them a good go. Perhaps you didn't bash any spoons on the edge of the jug but someone else could have. Are you the only person to use it? Not everyone is as careful or gentle as we are.

I don't think I'd worry about your measuring jug. If the scratchy edge bothers you, buff it smoother with a diamond knife sharpening stone. I've done that with several of our glass pieces and brought the uneven edge back to a more normal smoothness.

Addie 09-20-2014 05:48 PM

Quote:

Originally Posted by KatyCooks (Post 1388741)
I have noticed that the edge of one of my Pyrex measuring jugs is starting to chip away at quite a rate just lately.

Now in fairness, this jug is over 30 years old so it has been pretty hard-wearing up to now. I must have cracked many an egg on those edges over the years too. Is that what has caused the damage?

I have an identical Pyrex measuring jug that is "only" about 15 years old and it is still perfect.

I had a notion that unless you actually dropped Pyrex and smashed it to pieces, it would last indefinitely. (Though I found a thread on here about exploding Pyrex which was quite alarming!)

I suppose I should throw the chipped jug out?

Should I stop cracking eggs on the edge of the other one? Or is there anything else that could have caused the chipping? (I don't bash spoons or anything else on the edges.)


Sounds like it is on its last leg. And yes, stop cracking eggs on the edge. You should crack them on a flat surface. When you crack them on the edge of a vessels, you are pushing the egg shell into the egg. :angel:

KatyCooks 09-20-2014 05:54 PM

Okay, so no more cracking eggs on the edge! Duly noted Addie! :wink:

And I am glad to know I can keep using the jug. It's perfectly good and I am only concerned in case it was likely to degrade and leave chips of glass in the food. I'm not bothered about how it looks.

By the way Katie, no, it's just me that has used it. (I apparently surround myself with people who don't cook!) I'm just surprised because these chips have only started to occur within the past year or so.

Dawgluver 09-20-2014 05:58 PM

I have 4 Pyrex jugs, 2 of them have chips on the edge. I don't crack anything on them, just figured the dishwasher or DH did something. I still use all of them.

KatyCooks 09-20-2014 06:09 PM

Quote:

Originally Posted by Dawgluver (Post 1388751)
I have 4 Pyrex jugs, 2 of them have chips on the edge. I don't crack anything on them, just figured the dishwasher or DH did something. I still use all of them.

Good to know! I am reassured I can continue to use it now. (I was wondering if I was just being a cheapskate by not wanting to buy a new one!) :ermm::lol:

GotGarlic 09-20-2014 06:16 PM

Quote:

Originally Posted by KatyCooks (Post 1388761)
Good to know! I am reassured I can continue to use it now. (I was wondering if I was just being a cheapskate by not wanting to buy a new one!) :ermm::lol:

I prefer to think of it as frugal :wink: I don't think cracking eggs on the edge caused the chipping, since glass is much harder than eggshells, but Addie is right - you don't want to inadvertently introduce bacteria into the egg by pushing the eggshell into it.

KatyCooks 09-20-2014 06:34 PM

Quote:

Originally Posted by GotGarlic (Post 1388767)
I prefer to think of it as frugal :wink: I don't think cracking eggs on the edge caused the chipping, since glass is much harder than eggshells, but Addie is right - you don't want to inadvertently introduce bacteria into the egg by pushing the eggshell into it.

Blimey! I hadn't even thought of that! I have been getting truly free range fresh eggs for the past year from a colleague at work. These eggs are marvellous (all sorts of sizes and shell colours but all with the most amazing yolks and flavour.) But literally fresh from the hens to my plate.

At the risk of getting moved to another thread, how do you crack an egg - even on a flat surface - without potentially introducing bacteria from the outside of the shell?

Aunt Bea 09-20-2014 07:17 PM

I would use it in my kitchen.

If it worries you toss it!

Life is too short to worry about things like this!

Look at it as an opportunity to go shopping! :ermm::ohmy::lol:

Cooking Goddess 09-20-2014 11:31 PM

Those aren't chips Katy, they are battle wounds. :wink: Badges of honor, so to speak. I got my Pyrex measuring cup as a wedding shower gift. Himself and I will be married 40 years this November. We haven't died yet, and mine has been chipped for years.


When you guys talk about "cracking the egg flat on the counter" I trust you are referring to cooked eggs? I can't imagine doing it that way to crack a raw egg. I usually cradle a raw egg in my palm and crack into it with the spine of my paring knife. I don't see a problem with getting bits of shell into the egg, but then again I'm buying eggs in the U.S. The U.S. requires any commercially-sold eggs be washed and sanitized. Even brown ones, which are produced much closer to point-of-sale. If I'm lucky enough to find farm-fresh eggs, I do wash those before doing anything else with them.


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