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?
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!
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...
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?