amy-tarver
Assistant Cook
- Joined
- Nov 18, 2011
- Messages
- 1
I exploded a pyrex once by turning on the stove without removing the glass dish.
It works really well in the oven, but you do need oven safe glass.Im totally scared to cook with glass. Does it actually work ?
Oven safe glass is safe for, well, OVEN use. I've been baking in Pyrex for 50 years, not a single broken dish ever.
The broken Pyrex in the Consumer's Reports tests were broken by NOT following the correct procedures for use, and took several attempts to get them to break at that. I have never come across an incident of broken Pyrex that didn't involve user error.
For instance, if you pull the hot dish out of the oven and set it on the cold stovetop, which many people do routinely, it is unlikely to break the first, second, third, etc. time that you do that. However, each time you do this, it creates stress fractures which cannot be seen with the naked eye.
Then, eventually, it will "explode" in the oven when those stress fractures have reached the point of no return and get heated up one time too many. Meanwhile the cook who's been abusing the cookware for months or years stands there and says, "But I didn't do a thing to it!".
Yes they did. Cumulative damaged caused over time by misuse.
I'll have to remember that. I have enamelled cast iron pots that would work.i often use a large ovenproof skillet for roasting. Of course that depends on the size of the roast and the pans available.
I'll have to remember that. I have enamelled cast iron pots that would work.
Does anyone know if a wooden handle would be safe in the oven? Would I risk charring it?
Thanks. I really will have to remember to do that.I use a 12" CI skillet for small roasts and whole chickens.
Wood handles are usually safe at 350º F but may darken in color (not charring).
I don't understand the desire to use glassware for actual cooking anyway, minus things like a double boiler, where the insulative properties of glass can be beneficial. Ceramic seems to have the advantage, especially when covering cast iron.
Also, the link in the OP seems to be broken.
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
I don't understand the desire to use glassware for actual cooking anyway, minus things like a double boiler, where the insulative properties of glass can be beneficial. Ceramic seems to have the advantage, especially when covering cast iron.