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Pyrex Safety (Freezer/Fridge to oven)

I'm trying to save dinner preparation time by assembling a casserole the night before and then baking it when I get home. After reading stories of Pyrex explosions with rapid temperature changes, I'm wary of doing so.

Is stoneware (i.e., Corning French White) dishes less likely to explode under cold to hot transitions?


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  1. NO! I've personally destroyed one of the Corning French White pyrex dishes with less severe temp change, IIRC stoneware is a misguided, cheaper product that I would trust less.
    I've had perfect success going with a regular, clear, rectangular Pyrex baking dish from the fridge to the oven. Freezer to oven, er, do you feel lucky?

    2 Replies
    1. re: DiveFan

      Probably the safest option is a metal pan of some sort. The metal is much more flexible, and can much better handle the rapid, uneven expansion that you're putting it through when you're going from very cold to very hot.

      1. re: GilaB

        One reason to avoid metal is the SO's ability to destroy the non-stick surface with metal utensils. Glass & ceramic are less destructible in that manner.

        Ok, no freezer to oven in Pyrex.

    2. My Emile Henry goes from fridge to oven all the time and I have never had problems. If you are only looking at assembling the night before, there is no need to freeze, is there?

      1. I've used both Corning French White and Pyrex from refrigerator to oven and they have been fine -- BUT -- a little voice told me not to preheat the oven first, so I just add a few minutes to the cooking time to let the oven get up to temperature.

        Of course, enamel over cast iron is indestructible and would probably be safest, if you don't mind that it weighs 75 pounds...

        1. Is the old-fashioned CorningWare still available? Remember the white casseroles with the blue cornflower design? Freezer-to-Oven was their claim to fame.
          (I wouldn't trust the glass lids, though)

          1. I freeze my pie pastry in the Anchor Hocking (same tempered glass as Pyrex) pie plate all the time, and it goes from freezer (0 degrees F) to oven (425 degrees F) without a problem. I've done this for maybe 15 years now.

            2 Replies
            1. re: browniebaker

              Interesting. Is the oven pre-heated to 425 first, or do you start with a cold oven? One of the things I want to do is pre-assemble a pie to bake later.

              1. re: who_me

                The oven is preheated to 425 before I put the pie in. Freezing the crust not only frees you up to pre-assemble, it make the crust shrink less in baking and come out super-flaky because the fats stay solid longer in the oven. I do this with all my pies. I highly recommend it.

            2. All this talk prompted me to call the Pyrex Customer Care line at 800-999-3436 just a few minutes ago. I asked and was told by a Pyrex representative that Pyrex glass is in fact safe going directly from freezer to oven if the oven is preheated. The rep stressed that the oven has to be preheated. Pyrex glass should not go directly from hot to cold, the rep added.

              See, I've, for the 15 years I've been baking, always frozen my crusts in the glass pie plate and put it straight in a preheated 425 degree oven right after a minute to pour in the filling. I've never had a problem.

              The only time I had a Pyrex pie plate crack was when I took a pie out of the oven and inadventently put the hot Pyrex pie plate on a spot of cold water on my granite countertop. Watch out for stray spots of water!

              2 Replies
              1. re: browniebaker

                Thank you, browniebaker for going the next mile & calling.

                1. re: who_me

                  You're very welcome, who_me. I wanted to know the answer, too. Happy baking!