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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?

Thanks.

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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. The original comment has been removed
        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)