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Feb 22, 2008 08:00 AM

Anchor Hocking vs Pyrex

I have been reading a lot about pyrex exploding. Is Anchor Hocking better? Or should that not be used either from hot to cold? Thanks.

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  1. I may be wrong but I think Anchor Hocking is plain glassware not oven proof. Maybe you are thinking of Corning ware? We have Pyrex baking dishes that must be 20+ years old, we use them all the time and have never had one explode.

    3 Replies
    1. re: Eric in NJ

      Corning makes Pyrex. I have both Pyrex and Anchor. Maybe it's because I'm a guy, but I can't tell the difference. And as most are saying, it's plain science, most things don't take extreme sudden temperature changes well. Nice reads in here. Thanks.

      1. re: goggchow

        No, pyrex kitchen ware is not made by corning. Corning sold off its kitchen stuff about a decade ago. Sometime after that, pyrex sold in the US stopped being made out of the glass its named after, and is now made of rather ordinary glass. Borosilicate glass has a very low rate of thrermal expansion, which makes it suitable for use as oven ware. It also has another desirable property, which is that when it does break, it tends to fall apart into large pieces, and not explode into fragments. The current Pyrex is another case of someone taking what used to be a good brand, changing it into junk, and trading on their banked loyalty.
        (Outside of the US, the trademark is owned by a different company, who haven't, yet, turned it into junk.)

      2. re: Eric in NJ

        Anchor Hocking definitely makes oven proof glass and has for many, many years. I have quite a bit of that too ...

        Their jadite was oven glass, and I believe they started making that in the '30s or so.

      3. Plain and simple: ANY glass, heatproof or not, will shatter when subject to sudden temperature changes. That appears to be what's happening with Pyrex. The same thing will happen with any "heat proof" glass. Or non-heatproof for that matter.

        However there are certain kinds of glass/ceramic that are made to handle open flame cooking, and that can handle a certain level of "temperature shock" if the material they are moved to is not super cold. Pyrex made glass coffee pots and double boilers in the fifties and sixties that were excellent when not subject to fire-to-ice temperature shock. The double boilers were especially great because you could see what was happening.

        Pyroceram is also technically glass. It's the white stuff that Corning Ware is made from. It was developed and designed as a heat shield for the nose cones of space program rockets, and it is, by far, the most shock resistant of any of the glass cook ware on the market, but even it can become discolored if overheated improperly.

        If you don't want your Pyrex (or Anchor Hocking, or any other glass, heat resistant or not) to explode, don't shock it!

        4 Replies
        1. re: Caroline1

          Has anyone tried using Pyrex in an electric oven? Does pulling it out of the oven to a kitchen with cold air affect it?

          1. re: janie23

            We use it in electric ovens. I think the heat radiating from the pyrex would not allow the surrounding air around it do anything. I don't put it down on the cold granite counter though, I set it on the cast irn stove top or on a wood cutting board.

            1. re: Eric in NJ

              Thanks Eric. My oven has the exposed heating rods. Does yours? Just want to be totally sure I can use the new (recently bought) pyrex.

              1. re: janie23

                Our top element is exposed but the bottom one is cvered. Pyrex is made to be in the oven...have no fears.

        2. According to their website, Anchor Hocking does make bakeware, serveware, mixing cups. I've used both mixing cup lines, and have come to prefer the Pyrex.

          I've personally shattered an old Pyrex pie plate when I took it from the oven and laid it on top of an unheated glass cooktop. I really don't know why it shattered, but I'd used if for years, usually for microwaving. When it broke, it just cracked and broke--it did not explode.

          I would continue to use Pyrex, and intend to do so. But if you like Anchor Hocking, you would have to treat it the same as you would Pyrex. Don't shock it, and understand it has a finite life.

          1. Thanks! I am new to cooking, so apologize in advance regarding the naivetie of my next question, but shouldn't glass be hand washed and not in the dishwasher if it can't handle heat change? My dishes always come out warm in the dishwasher.

            1 Reply
            1. re: cafe

              You can dishwash Pyrex in the dishwasher with good results. I do this all the time. I have had Pyrex etch over time as it is dishwashed. Pyrex will withstand the temps of the dishwasher just fine, but will chip if knocked against a hard surface. Even chipped, I've used Pyrex measuring cups for a good long while. You know, many pots and pans have Pyrex lids, which have to withstand the heat of stovetop cooking.

              You should never dishwash fine glass. Crystal should not be run through the dishwasher, nor any decorative glass. But everyday use glass can be, just as drinking glasses are usually dishwashed.

              I would not dishwash knives, non-stick cookware, anything with a wooden handle, woodenware, or iron pots.

            2. I've used both from freezer to NON-preheated oven. No problem.

              One thing though, unless stated by the manufacturer, you should not use Pyrex or any other glass for cooking on your stovetop. Ever. This of course does not apply to glass tea kettles nor to Visions cookware, which by their very nature are meant to be used on a stovetop.

              3 Replies
              1. re: MplsM ary

                I have read that the shattering problem comes from going from hot to cold, not cold to hot. I got rid of my pyrex because I make quiches and cheesecakes where I pour the cool filling into a hot pan with a just-baked crust. I also use a toaster oven which is also a no-no with current pyrex.

                I have also read that borosilicate glass (pre-1989 pyrex and others) handles thermal shock much better than soda-lime glass (new pyrex). I was thinking about getting this from crate & barrel which is made from borosilicate glass:
                The crate & barrel customer service people say that it can be used in a toaster oven, but they also say not to pour cool liquids into a heated pan because it's not "heat-tempered" whatever that means. Anyone have any thoughts on this?

                1. re: foo1024

                  To add to the mix - an old Julia Child recipe for Cherry Clafouti says to pour some of the batter into a pie plate and set it over moderate heat to set it up before proceeding. I'm going to assume they don't mean on the stove so I guess that leaves putting it over a pan with water in it. It's not too clear. I know I won't be setting it on my glass-top stove. In older recipes you could use a diffuser on electric coil stoves.

                2. re: MplsM ary

                  I had a visions sauce pan for some 10 years. Cranberry colored glass. One day while on the stove as usual (not out of the refrigerator or anything unusual) it exploded. I did some research and found that I was not alone in the experience. No one was injured, but it sure made a mess.