At What Temperature Does Pyrex Self-Destruct? (moved from Home Cooking)
Rothman dinner plans tonight include chicken thighs, rosemary, whole cloves of garlic, and lotsa chopped onions all sprinkled with truffle oil - and all mixed together nicely and roasted in the oven at as high a temperature as your consensus of advice will allow me to use, without fear of an explosion that would render the chicken inedible by reason of being peppered with multiple shards of glass.
Ladies and gentlemen - your preferred temperature, please!
I don't buy the age hypothesis. I regularly use pie plates that are about 40 years old. My mother has a baking dish older than that. The main risk with an old Pyrex dish is that the longer it is around, the greater chance that it will acquire a nick through careless handling. If the dish had a weakness manufactured into it, this would take awhile to manifest itself into a fracture, but that shouldn't take many years.
Pyrex will not self destruct, so don't worry.
I roast chicken at 425. SOmetimes a higher heat it makes the garlic and onions burn. Make sure the onions are in large chunks.
My local newspaper has an "action line" column. For the last couple of years, exploding pyrex has been a repeat topic.
This is what I remember from the articles, Pyrex is no longer made by Corning. This happened in the late 90s. Exploding pyrex became common in the late 90s. The exploding pyrex was not damaged. The exploding pyrex was not exposed to extreme temperature changes. I remember 450 as a temperature in the articles. The initial articles tried to blame the user until Mr Action Line did some investigating and found exploding pyrex is somewhat common. And Mr Action Line recommends against using new pyrex.
I have corning and anchor hocking from the 80s, I don't worry about exploding pyrex, I hope I don't get an unpleasant surprise. I don't use pyrex for dry baking/roasting, only lasagna.
Do you feel lucky?
The biggest thing with Pyrex as far as I can tell (and I have used it in lab settings as well as in a kitchen) is just not to cool it down to quickly - so I would not set it down on a marble countertop or pour cold water on the dish if you take the stuff out. Otherwise it seems to be fairly heat resistant (as long as there are no hairline cracks as Candy mentions).
OK, Guys and Gals - I give up! I just transferred the entire project to the bottom of the stove's enamel broiler pan. It's all over. I could not take the risk - because i wanted to roast that chicken at a really high temp and I couldn't afford to risk the double resulting tragedy of losing dinner and then having no pan in which to cook tomorrow's planned dinner - which, being lasagna, is just too much of a coincidence - given all the warnings and the mention of the saving of pyrex FOR lasagna - there must be some divine intervention in there somewhere.
At least the enamel broiler pan can't explode!
Thanks anyway, everybody!