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Can you broil in a glass pyrex pan?

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brooklynmasala Apr 22, 2006 05:11 PM

or does it not stand up to the heat?

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  1. b
    Becca Porter RE: brooklynmasala Apr 22, 2006 05:22 PM

    I am pretty certain the answer is no. I have had too many blow up after being set on a warm burner accidentally.

    I wouldn't try it.
    -Becca

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      ChowFun (derek) RE: brooklynmasala Apr 22, 2006 05:25 PM

      It is not for use under the broiler..at all...much too hot for it..

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        R.B. RE: brooklynmasala Apr 22, 2006 05:38 PM

        NO! Do not broil in glass, or in Teflon coated pans.
        http://www.consumeraffairs.com/news04...

        But I confess to having used both under a low-med heat for SHORT periods of time, but then I may (yet again) be a bad example.

        1. m
          MikeG RE: brooklynmasala Apr 22, 2006 06:05 PM

          Just to add, I'm pretty sure Corning specifically warns against putting it under the broiler though like RB I have put things like macaroni & cheese under for a few minutes to brown a recalcitrant topping or something like that. But I'd be wary of using it as an actual "broiler pan". (I also think the hotter the dish is already, like something just out of the oven, the less likely it is to be problematic.)

          1. m
            macca RE: brooklynmasala Apr 22, 2006 06:14 PM

            NO!! If you broil, the pyrex will probably shatter. Funny this thread came up now. Just finished dinner, and I made roasted Sweet potatoes. Made them in a pyrex dish in the convection oven. Took them out of the oven, and transferred to a serving plate. Put the pyrex in the sink. My teen came in, and before sitting down to dinner, went to the sink to rinse something or other. The cold water on the hot pyrex totally shattered it. It was weird- did not explode- more like disintegrated. Pretty funny- scared the heck out of her!!

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              Sharuf RE: brooklynmasala Apr 23, 2006 04:08 AM

              I did that once. I will never do that again.

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                wyf4lyf RE: brooklynmasala Apr 24, 2006 04:18 PM

                I have found that if the dish is totally full of something like a casserole, whipped sweet potatoes, etc. I can broil the top quickly to get a browned crust. Never had a problem. But to broil something like a few fish fillets would be disastrous.

                I, too, shattered a pyrex dish on an electric burner that I didn't know was hot when I set it down!

                1 Reply
                1. re: wyf4lyf
                  Funwithfood RE: wyf4lyf Sep 28, 2006 08:35 PM

                  I've not had a problem under this scenario either.

                  Most of my Pyrex is vintage--wonder if that plays into it--have never had a break.

                2. k
                  krissywats RE: brooklynmasala Apr 24, 2006 06:26 PM

                  Also do not take pyrex directly out of the oven and put it on a wet surface (even slightly damp - like, off the top of my head, a damp wooden cutting board) It will shatter (ask my thighs and the teensy glass shards that were stuck in them).

                  1. julietg RE: brooklynmasala Sep 27, 2006 03:08 AM

                    OK, so maybe I should have read this post last night before I tried to make roast pan gravy in the pyrex.

                    Who cares about the pyrex exploding, scaring the bejesus out of me, and having to clean up all the glass.

                    But, oh, all that wasted fond.

                    1 Reply
                    1. re: julietg
                      NYchowcook RE: julietg Sep 27, 2006 11:53 AM

                      spoken like a true hound -- wasted fond, indeed!
                      A couple thanksgivings ago I had the extended family over, feeding oh about 18. Took the turkey out, and then tipped the big heavy pan accidentally and spilled most of the drippings onto my nice leather clogs and all over the floor. Mopping up I didn't think about my ruined shoes or mess on the floor -- I thought: drats! Wasted drippings, and my gravy could have been much better!

                    2. m
                      Mila RE: brooklynmasala Sep 27, 2006 04:12 PM

                      One more warning. Don't add cool or cold liquid to a pyrex dish in the oven. I don't think I even want to add hot liquid.

                      Minor explosion. Major clean up.

                      2 Replies
                      1. re: Mila
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                        tigergirl RE: Mila Sep 27, 2006 04:57 PM

                        Really not a funny story, but my mom and I did this once with a pyrex dish in the oven. We poured in liquid, breaking it, and wasting the food and a good dish. Apparently some of the glass got in another dish in the drawer under the oven without us knowing it. So a few weeks later when my brother's fiancee (now wife) was over there eating, she had glass in her food! (That'll teach you to look in your dish before you start to cook!) So we joked that my mother was trying to kill her. And that particular dish is now referred to simply as "glass chicken" in my family.

                        1. re: Mila
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                          nja RE: Mila Sep 28, 2006 08:59 PM

                          Did that once. I had some beautiful halibut filets baking in the oven. Some fat and fish juices in the dish started smoking really bad, so I thought to pour water on it so it would stop. I actually managed to get the oven door closed again before it went bang. The oven door popped open, a big cloud of smoke and steam billowed out, then the door snapped shut. When I opened the door, I saw that the oven was full of pea-sized nuggets of glass, while my filets were neatly sitting on the oven rack as though nothing had happened. Man I really wanted to eat them anyway, but I figured one mistake was enough for that night.

                          -Nick

                        2. Sarah McC RE: brooklynmasala Sep 27, 2006 05:47 PM

                          This is scary. I won't admit what I've done with a glass pyrex.

                          So what do you use for broiling?

                          I use my pyrex for casserole, roasting veggies, fish, etc.

                          What's best and safest?

                          1. Candy RE: brooklynmasala Sep 28, 2006 01:49 AM

                            I have browned things in pyrex as a finish under the broiler but the dish was full. Something to keep in mind is that pyrex does not last forever and develops glass fatigue. I have known of cases wherfe it just shattered being removed from the oven and the temp change. Don't trust your momn's old pyrex. It really does wear out.

                            1. jfood RE: brooklynmasala Sep 28, 2006 01:53 AM

                              Only Once!!

                              I did this 15 years ago and heard that pop from the oven. Opened the door and it was in several pieces, food dripping on the oven floor and quite a mess.

                              That's why God invented pizza delivery.

                              1. j
                                JPomer RE: brooklynmasala Sep 28, 2006 07:57 PM

                                Either use the broiler pan your oven came with, or head to a kitchen supply store and buy one. They're not terribly expensive.

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                                  nothingman RE: brooklynmasala Sep 29, 2006 12:37 AM

                                  Oh good! I was afraid I was the only one dumb enough to broil in a pyrex pan. after I was done cleaning up i looked at the others in the set and sure enough.. it said right there next to the logo to never use it under a broiler.

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