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Why did my Pyrex baking dish explode?

I had a Halloween party last week, and stayed up late the night before making dolmades. It was my first attempt, so it took several hours preparing the rice mixture, boiling and drying the grape leaves, and rolling and stuffing the dolmades. Around 5 AM, I put them in the fridge and planned to finish them off in the oven the following day.

Following my recipe, I put the thick, heavy Pyrex baking dish on the stovetop, after adding two cups of water and plenty of lemon juice and EVOO to the stacked dolmades. After the water started to boil, I removed it from the stovetop and put it in my preheated oven. Within five minutes, the Pyrex EXPLODED, ruining my beautiful dolmades with a shower of broken glass. I had to throw them all out, and it took forever to clean up the oil-covered glass shards and rice from inside the oven.

How the hell did this happen? I thought Pyrex could stand up to stovetops and ovens, and I've cooked lasagna and cakes in it before. I bought it at Publix supermarket for about $15 or $20 some years back, and it was pretty heavy and seemed quite thick. I was so looking forward to those dolmades, but the hassle of making them followed by the intense disappointment of losing them all was so bad that I'll probably never make them again.

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    1. Sorry for the loss of the dolmades -- I love Greek food, and they sounded delish.

      Follow the link below and check out the article:

      wwhttp://w.consumeraffairs.com/news04/2006/03/pyrex_panic.html

      Pyrex (borosilicate glass) is really amazing stuff -- it can handle huge changes in temperatures. As the Corningware jingle went say, "From the freezer, to the oven, to the table." Those temperature changes build up incredible strains and stresses within the material that would break most glass and pottery. When they break, those stresses get released pretty energetically. Unfortunately, bakeware made from brittle materials, stoneware, ceramic, Pyrex, and even cast iron can crack.

      Odd aside: the 200 inch telescope at Mt. Palomar, CA, which was the worlds largest telescope for over a half century, has a primary mirror made of Pyrex. Check out the book "The Perfect Machine" for a good read. Early attempts at casting the mirror, which was waffled to save weight, involved using 8-oz custard cups to form the voids (no, it did not work.)

      1. This is a well-documented issue with Pyrex dishes: http://www.consumeraffairs.com/news04...

        1. I have had a pyrex explode twice. Both times I had removed the food after baking in the oven and was rinsing the dish under cold water. Twice it exploded into a million pieces and many of the shards ended up down the garbage disposal ruining it (twice). Needless to say, I felt like an idiot the 2nd time. I guess the drastic change in temp is what caused it and I won't be making that mistake again!

          1. From what I remember, Pyrex *used to be* made of borosilicate glass, which is a type of glass that has a lower coefficient of expansion than regular glass (doesn't expand or contract as much with heat). Nowadays, ever since the Pyrex brand name was sold, it's made of simple tempered glass, which, while tough, doesn't handle uneven temperature changes as well as borosilicate glass.

            The solution is to acquire and treasure old Pyrex glassware. Or, simply be prepared for the occasional shattering piect of glassware.

            1 Reply
            1. re: ThreeGigs

              Ive stopped buying Pyrex because they have changed the recipe for lower cost, and their current products are inferior.

            2. Unfortunately glass "anything" isn't bullet proof.

              I am waiting for an "I told you so, day" for either my Dad or Sister for buying these new fangled glass topped stoves. I will guarantee they will break on some special day, completely spoiling the moment. I know of several couples that is literally cussing the day their glass top stove broke.

              1 Reply
              1. re: RShea78

                We had a glass-top stove break. What did it was setting a hot wet lid direct on it so that a suction was set up and a big crack appeared the diagonal length of the cooktop. My husband (a scientist) and a neighbor (another scientist) stood there amazed looking at the damage and saying "Goddamn, I wouldn't have thought that was possible". Well, it is. We had to replace the cooktop. So when you set down a hot wet lid, lay it so it's over the edge of the cooktop so air can get up under it.

              2. I am so sorry to hear about the loss of all your hard work. That really stinks. I had a pyrex pan explode in my oven just a few months ago and posted about it here on CH. I hadn't put quite as much effort into the food I was making (meatballs) but it made a pretty big mess in my oven. Took forever to clean up.

                1. The major causes of explosion are thermal shock and scratches. In a piece that is older I would think that it was scratches rather than thermal shock. Going from the fridge to the stovetop probably didn't help. If any of my "Pyrex" develops a scratch, it's history. I'm very careful in it's cleaning and then I throughly inspect before use. If I make ahead and store in the fridge I wait until the vessel comes to room temp before putting it in the oven. Not knowing the temperature of your oven, I would look at thermal shock as the culprit. Water boils at 212 degrees, so your Pyrex was about that temp and if you went directly into 400 or 450 degree oven, even heating was probably not happening. I would think that the glass heated faster and exploded because it couldn't handle the temperature differences between the ingredients and the glass. Just my take on it.

                  1 Reply
                  1. re: Grillncook

                    I'm in agreement with Grillncook... I would add that after a pyrex dish has been refrigerated, and before sticking it in the oven, I set the dish in hot water in the sink, to "warm" the glass and reduce the likelihood of breakage. "Warming time" varies, depending on quantity and consistency of food in the dish, etc...

                  2. There are some issues with old Pyrex dishes simply giving up the ghost and shattering, and some of the other posts here are helpful, but they don't address the real problem. ***Pyrex is NOT stove top safe.*** It's as simple as that. Without looking at mine (I'm at work) I'm pretty positive is says something on the bottom like no stove top, no broiler on the bottom... OK I went to the Pyrex website and here's a quote from the warnings section: "DO NOT Use On or Under a Flame or Other Direct Heat Source, including on a stovetop, under a broiler, on a grill or in a toaster oven." There's a huge difference in stove top (direct heat) versus oven heat. Lesson learned. Buy a new one and don't use it on the stove.

                    In regard to glass stress (like MikeB mentioned): Stress isn't built up in the Pyrex glass, it's already under enormous internal stress from the tempering process.

                    1 Reply
                    1. re: HaagenDazs

                      I have some new-ish Pyrex--it's literature warned against stove-top use (as did my mother forty years ago, when she used her old Pyrex). About my mom: Sometimes, using a very low stovetop temperature, she would melt or soften better in a Pyrex dish (atop a burner), but only for 30 seconds or a minute, as a preliminary to something else. Otherwise, using Pyrex on a burner was a NO-NO. This was before microwaving, of course...

                    2. Weird to just have found this on google, just happened to me tonight a couple hrs ago. I was making spaghetti. Had the sauce all done to the side, just finishing boiling the pasta. Go to drain the pasta, while setting the pyrex 13x9 on the stovetop. I planned to bake some cheese on top. The dish was "close" I guess to a hot burner. I knew not to put it right on the burner but figured it would be ok for a couple minutes.

                      But the heat must have transferred very quickly to the glass. During my pasta draining about 3 feet away from the stove, there is a very loud glass explosion. Look over at the stove and the glass is EVERYWHERE in a 5-10 foot radius, on the floor, the stovetop, and of course all in my sauce too. Damn. Took me over an hour to clean up and a few cuts too. Then proceeded to make a roast beef sandwich and 3 beers. :)

                      Gotta be more careful not to get it even close to any heat source until it's IN THE OVEN.

                      1. As an aside, they make jarred grape leaves that are perfectly fine (and not considered "cheating) for dolmades, it's just the leaves tightly rolled in a jar of brine. Rinse and use. And I always make mine in a stainless steel stock pot, for what it's worth. There's no baking involved, you make them completely on the stove top. Use a small plate to weigh them down once you get them all in there so they stay well rolled.

                        1 Reply
                        1. re: rockandroller1

                          That's exactly what I had, the grape leaves that were tightly rolled in a jar or brine. My recipe said to unroll them and put them in boiling water to somewhat "de-brine" them, and then to flatten them back out and stack them on paper towels to dry them off. That took the majority of my time, and then the recipe said to roll them, add water and boil briefly, and then give them some time in the oven as well.

                        2. I have a few Pyrex pieces and coincidentally just the other night my wife pointed out some fine print on one of the handles of a new piece. I had to put on my reading glasses to check, and it said "No stovetop or broiler". I checked some of the older pieces and on the bottom was "No rangetop no broiler". All made in U.S.A. and I have luckily only ever used them in the oven and not under the broiler.

                          And I would differentiate these clear Pyrex items from true Corningware (the brand). I have 3 Corningware casseroles which I happily use on a gas hob for browning meat, before proceeding with the stew and finishing off in the oven. Corningware is rated safe for stovetops, broilers and ovens, but I have never tried fridge to stovetop - that would make me a bit nervous.

                          BTW, the covers of the Corningware casseroles are Pyrex, and those had a warning about use under broilers if I recall.

                          CPla

                          http://www.ChefPla.com

                          19 Replies
                          1. re: CPla

                            Dear CPla,
                            I am planning to use the smallest of my Corningware set (30years old) for baking tuna in oil which calls for plastic over the dish. Can I use its glass cover in the oven in this case? tq!

                            1. re: EmilyChiam

                              Yes, use the glass lid. You have a recipe that tells you to use a plastic lid while baking in the oven? I think you've misread something. If you quote that part of the instructions maybe someone will be able to clarify them for you.

                              1. re: greygarious

                                Apologies: its 'plastic clingwrap'.... I checked this morning, my Corningware set is made in USA which I bought 28 years ago, the glass cover says (on the rim) Pyrex! I was hesitant about using the casserole piece together with the glass cover after reading about 'exploding glass' here! Thanks for the reply!

                                1. re: EmilyChiam

                                  By the way, I looked at my corning. The small 2 quart or 1 and 1/2 quart lid has the number 34 on it but not pyrex. I looked at the others and I do not see pyrex. Are you sure this top came with the corning? Maybe in the past they had those kind of tops but as many years as I have had corning I have never seen pyrex on the lids.

                                  1. re: Tinkerbell

                                    "Pyrex®" is a brand. "Corningware®" is a brand. They are both owned by World Kitchen, so it is logical that new lids would be labeled "Pyrex." When they were separate companies they would not have been. The lids are tempered glass, whether made by Pyrex or not.

                                    1. re: GH1618

                                      Makes sense then as my corningware is very old. Therefore lids not pyrex or marked as such.

                              2. re: EmilyChiam

                                Never use plastic covers within any type of oven. I have never in 50 years seen any that could be used or told one could be used from any manufacture. You probably misread.

                                1. re: Tinkerbell

                                  Thanks Tinkerbell! its 'plastic clingwrap' !!

                                  1. re: EmilyChiam

                                    Are you sure that isn't a microwave recipe?

                                    1. re: GH1618

                                      YES -- I wouldn't use cling wrap in the regular oven, either!

                                      (and probably wouldn't use cling wrap in the microwave)

                                      1. re: sunshine842

                                        According to the Saran Wrap site, it's safe in the microwave but not the oven. Essentially, no dry heat. But it CAN be used if shielded from direct heat, as in Jacques Pepin's casingless sausage roll. He forms it by rolling the meat in plastic wrap, twisting and tying the ends. Then he covers it in aluminum foil, folding over the long seam so it's watertight, and twisting the ends. He then puts it into enough simmering water to cover, to cook it.

                                        1. re: greygarious

                                          but 212°F/100°C in a wet environment is still a different creature than 350°F/180°C or higher of dry heat.

                                          I don't use plastic wrap in any oven, because the plastic wrap melts and sticks to my food (and before you ask, no it wasn't overcooked)

                                          No thanks.

                                          1. re: sunshine842

                                            No "but" about it. As I noted, it is not safe for dry heat. I have also seen lasagna recipes using no-bake noodles that call for covering the pan with Pam-sprayed plastic wrap, in contact with the sauce/cheese, then wrapping the whole thing tightly in foil for most of the baking time. At the end, foil and plastic are removed to top-brown.

                                            1. re: sunshine842

                                              I used plastic wrap in microwave one time as a shield for a bowl full of food and it just wadded down into the bowl itself and was horrible to remove. I just do not think it is meant to be in any type of heat.

                                              1. re: Tinkerbell

                                                That's really a matter of brand/composition of the plastic. The cheap stuff will do as you witnessed.
                                                Saran and Glad Wrap hold up to the microwave. I make no claims about leaching of chemicals and other concerns which may or may not be legitimate.

                                                1. re: greygarious

                                                  between the melting and any possible chemicals, I just don't find a good enough reason to use plastic wrap with sources of heat.

                                                  I personally wouldn't even do it for the sausage recipe mentioned above, but the lower heat and wet environment would at least skeeve me out less.

                                                  1. re: sunshine842

                                                    I agree about not using it. Just do not want to take a chance of chemicals released into the food. I use the wrap for keeping things from drying out but I use covers that are melt proof or heat proof entirely within microwaves.

                                                    1. re: Tinkerbell

                                                      one of my best investments was one of these: http://www.ikea.com/us/en/catalog/pro...

                                                      Keeps heat and moisture in, and controls the mess inside the microwave, and gets thrown into the dishwasher any time I have a little extra space on the top rack.

                                                      A whopping $1.29 to solve a list of issues.

                                      2. re: EmilyChiam

                                        I would never take a chance. Plastic cling wrap can melt also from heat of oven. Where did you see this?

                                2. FWIW, I never used my pyrex on the stove or under the broiler, and I had always let it come to room temp. before I ever put a pan in the oven. When my pyrex pan exploded in the oven a few months ago, it had never been in the fridge at all before going in the oven. For whatever reason it exploded, I'm not buying pyrex anymore.

                                  1. Regardless of whatever "information" may be floating about, I would never, ever use Pyrex on the stovetop. It's ovenware, not burnerware.

                                    1 Reply
                                    1. re: mpalmer6c

                                      Definitely agree about Pyrex not being stovetop safe. But Pyrex put the word "Corning" below the brand - not sure why it is there, but I am sure some people will loosely refer to it as 'Corningware'.

                                      Anyway, I decided to dig a little deeper about Corningware.

                                      The corningware.com website does NOT list stovetop use as being recommended. Now when I bought my set some years back, the packing stated that it could be used on stovetops, etc etc. Also, I do recall TV commercials in Malaysia or SIngapore (too long back to remember which) touted not just stovetop use but also the items being break resistant and shatterproof as other good qualities.

                                      Well, a search yielded - http://en.wikipedia.org/wiki/CorningWare

                                      Quote - "The original pyroceramic glass version of CorningWare is no longer sold in the US market. There are various rumors as to why the popular stovetop product was discontinued. The company's official word is that the product died out due to a lack of customer interest. As the prices for "vintage" and "collector" CorningWare rise, however, many on the Internet[who?] suspect there may be other reasons.

                                      The company's 2001 annual report shows that the stovetop and dinnerware product lines were halted at the end of the century "as part of a program designed to reduce costs through the elimination of under-utilized capacity, unprofitable product lines, and increased utilization of the remaining facilities."[3] Facilities in Charleroi, Pennsylvania and Clinton, Illinois were closed."

                                      Read the rest of the wikipedia entry regarding product failures.

                                      There is also a user review at http://www.dooyoo.co.uk/house-misc/co... which compares Pyrex and Corningware in the UK.

                                      But, bottom line is that unless you have or can buy one of the original stovetop rated pieces, you are best served by following the advice of the official Corningware website, ie no stovetop use, and that puts it on par with Pyrex I guess.

                                    2. Just now experienced the same problem. I purchased a pyrex loaf pan with a plastic lid from walmart yesterday. The dish was washed and sitting on the kitchen counter all day, then on the counter next to the stove while I prepared my mixture for lentil loaf, so the dish was room temperature, maybe a bit warmer from sitting beside the stove. I spooned my lentil mixture into the pan, then placed it in the 350 degree oven. Then after about 30 seconds I heard a loud POP! The pyrex loaf pan broke into what looks like 100 small pieces, from about 1 square inch pieces to much smaller like chards of glass. all over my oven...definitely not the pyrex that I've come to trust. Will definitely be looking for a different product.

                                      1 Reply
                                      1. re: Satene

                                        Ii was JUST going to ask here if I should throw out my (not very old) Pyrex baking dish when I found this. The reason for my query is a long article on the new Consumer Reports detailing the thousands of injuries ca;used by shattering and exploding Pyrex. Very interesting article. Not only is it not to be used on the stovetop, but many accidents happened after it was placed on the countertop. The list of how to use this product is so long and the care that must be taken is so great that I am thinking of tossing mine.

                                        One interesting finding in the article is that most accidents happened at oven temps below 375-F.

                                        http://consumerist.com/2010/12/consum...

                                        http://chowhound.chow.com/topics/751340

                                      2. People, Pyrex has changes its glassware. The American Pyrex are not more easy to break.

                                        1. I have pcs from LeCrueset stoneware, Emile Henry, and some Pulivyt (sp?) - all are fine under the broiler. Not on stovetop though, for obvious reasons - they're ceramic.

                                          I tossed all my glass baking and cassarole dishes long ago.

                                          1 Reply
                                          1. re: breadchick

                                            +1 . I did same. Now all of my baking dishes are French porcelains, either Apilco or Pillivuyt. light weight and duarable. Also cleaning is a breeze. I found good deals at Williams-Sonoma outlet, bridge kitchenware, and ebay to replace piece by piece.

                                          2. I learned this one at about 6 or 7 -- my mom was reheating leftovers and put a Pyrex dish right on an electric burner (the old resistance coil). Fortunately, we were in the living room watching tv, and she'd stepped over to the fridge, but POW. Glass *everywhere*. Lesson learned -- Pyrex doesn't go on the burner.

                                            When I grew up and got married, I fell under the lovely spell of Illusions Corningware glass saucepans. Utter, complete crap. No heat control, everything burns to a crisp (even on low heat) because of the ridiculously fast and uneven heat transfer...the only thing that ever came out right was rice -- you could bring the water to a boil, add the rice, then just set the damned thing to the side on a hot pad...it held so much residual heat that it would produce perfect rice (but I scraped charred remains out of that pan a dozen times before I figured that out.

                                            Because of the production process, by the way, Pyrex will also explode if there's a chip or crack somewhere in the surface...it will also spontaneously disintegrate (because of the internal tensions) if you give it a good bump when it's got a crack or chip in the surface. Had a big glass bowl split neatly into three pieces when I set it on the counter (at room temperature and empty)...whatever micro-fracture there was just needed that bump to finish it off.

                                            There is, however, no better pie plate than a humble Pyrex pie plate.

                                            1. Dang. I have a ton of new-ish Pyrex bakeware in all sizes (including 3 pie pans due to a fluke in purchasing) that I bought as part of a set and use them occasionally (never on the stovetop, of course). Now I'm scared about them shattering at any given moment even though I never put them in the fridge. I might have to think about switching to ceramic gradually, whenever I can afford it...

                                              3 Replies
                                              1. re: yfunk3

                                                I wouldn't worry...it's not like there's been a mass incident.

                                                This thread should be taken more as a "hey, it's not metal, and it's not bullet-proof. Be careful", and not "OMGWTFBBQ Throw it all out before you DIEEEEE!"

                                                1. re: sunshine842

                                                  This might be true, but the ONLY thing I've ever had explode in my kitchen was a pyrex pan. It was room temp when it went in, hadn't been in the fridge at all, and all i can say is it might have had a scratch on it somewhere I didn't see. I'm just glad it exploded IN the oven - and not as I was taking it out, especially if my young son had been in the room.

                                                  No more pyrex in the oven for me.

                                                  1. re: sunshine842

                                                    Sunshine: You should read the complete article and you might not be so cavalier. There have been many thousands of incidents landing people in the ER. The vast majority were cooking IN the oven at temps lower than 375F.

                                                    Ok..next question: What should I replace my Pyrex pans with? (Prefer not to spend for the price of Apilco._

                                                    How is the white Corningware? Like this:

                                                    http://www.amazon.com/gp/product/B000...

                                                2. Simple answer. Thermal shock.

                                                  Pyrex is not designed to handle the direct heat of a burner flame (3000F) down to the oven (350F).

                                                  1. To reiteriate my earlier point, the original Pyrex glassware are made of borosilicate glass. Borosilicate has a very low coefficients of thermal expansion. This makes the glassware resistant to thermal shock. However, today American Pyrex glassware are no longer made of borosilicate glass. Instead, they are made of soda lime glass.

                                                    Now, Pyrex Lab Glassware are still made with borosilicate, which is why scientists still have no problem putting direct flame underneath these glassware.

                                                    http://catalog2.corning.com/Lifescien...

                                                    1 Reply
                                                    1. re: Chemicalkinetics

                                                      Interesting about the composition changeover. I recently showed my son how to make fresh potato chips in the microwave in 3 mins (don't knock it till you've tried it!) which requires a Pyrex pieplate which he doesn't have, but I have three of. I didn't want to give him mine (mean mom that I am, LOL) but told him to go to Target or BBB and buy one. When I first read these threads about 'exploding' Pyrex I was concerned but now see that it apparantly is a result of stovetop use rather than nuking.

                                                      My three pieces are definitely "vintage". One was my mom's, thus from the 1950s probably; it's the deep-dish version with the high sides, fluted edges, and integral 'handles'. It's marked PYREX and USA, along with 228 and D-37 in the mould. The other two are traditional pie pans which IIRC I bought sometime in the 1980s; an 8" one which is marked 209 and F-19, and a 9" one marked "209 9"" and CC-7. But since I know for sure they were all made before 1998, I'm guessing they are the borosilicate glass?

                                                      The oldest (circa 1950s) one is definitely thicker and heaver than the other two, even so.

                                                    2. Unfortunately everyday life does not exist in a controlled environment, things happen that we don't expect. I took a piece of metal shrapnel to my calf at the age of 14 and was given the choice of the possibility of never being able to run again or deal with discomfort throughout my life. I tend to not want to go through that type of decision as a result of the cookware I use.

                                                      1. I got rid of my Pyrex earlier this year except for the plastic lidded pieces that I use for storing food. However I just realized while reading this thread that I frequently boil water in the microwave using my Pyrex measuring cup. I guess I have to stop that now.

                                                        4 Replies
                                                        1. re: nofunlatte

                                                          There should be no issues with boiling water in a microwave.
                                                          I believe the OP's case is different. The Pyrex was set on top of a stovetop burner to boil water.

                                                          1. re: nofunlatte

                                                            I have used my pyrex measuring cups for years to boil water in the microwave. So far so good. One is more modern as handle is not completely attached to glass side at top and BOTTOM. Has a handled that comes from upper side and goes straight down a few inches and not attached to side of measuring cup at the very bottom.. That is how I can tell the older measuring cups from the new ones. Markings are a little different also.

                                                            1. re: Tinkerbell

                                                              Having just experienced an explosive disaster involving beef stock, a "new" style 4-cup Pyrex measuring cup and a microwave, I am not sure how microwave safe Pyrex is. I placed 1 1/2 cups of room temp stock in the measuring cup and put it in the microwave for 1:30. At 40 seconds left there was a very loud explosion and I discovered beef stock and small shards of glass in the microwave.

                                                              1. re: TrailerChef

                                                                You're lucky the bomb went off in a containment device.

                                                          2. I'm absolutely phasing out all the glassware I have, after my experience the other day, although I have 6 Pyrex dishes that are 25 years old and have never been a problem. One shattering Pyrex loaf pan was more than enough for me to do whatever it takes to not have that happen again. And my three daughters are also throwing out their glass cookware this weekend because their stock is much newer. I hope Pyrex and Anchor go out of business for caring more about their bottom line than consumers.

                                                            1. I can't believe I've only found this thread now! My mothers (quite old) Pyrex jug shattered a few months ago. It was on the kitchen counter with some cutlery in it when it just exploded. Luckily I was at the other end of the room when it happened, but what I don't understand is why it happened? There was no temperature change or trauma to the jug, it was just sitting there, so I'm really confused as to why this happened? Any ideas? Oh as a side not I'm one of those people who contacts the companies when their products fail so I wrote to Pyrex and asked them for answers, they did send us a new jug but claimed that our old one was NOT Pyrex!

                                                              5 Replies
                                                              1. re: mugugey

                                                                The key to your jug shattering is that it held cutlery.

                                                                Tempered glass doesn't handle nicks to well. Nicks become stress concentrations. Tempered glass is designed to have a compressive load on it's surface.

                                                                What does that mean?
                                                                Pyrex is like a stretched spring wanting to pull itself tighter while regular glass is similar to an unstretched spring. The nicks from the cutlery create weak spots where eventually the spring snaps.

                                                                1. re: dave_c

                                                                  I'm sorry Dave but that just doesn't make sense to me. The cutlery had been sitting in the jug all night, there was nothing sharp amongst the cutlery it was just two forks and two butter knives. Now if I had dumped a handful of knives or something in there and it had exploded straight away then that might make sense to me but thats not what happened. Also the jug EXPLODED it didn't just crack and then fall apart.

                                                                  1. re: mugugey

                                                                    A few years ago I reached with my right hand for a glass on the dish rack and for the refrigerator door with my left hand. I was facing the refrigerator and pulling the glass off the hook, sight unseen. Suddenly, there was a loud noise and, my hand was empty. The glass had, seemingly, spontaneously exploded into tiny pieces.

                                                                    The glass was a Picardie drinking glass, made in France. I was picking up glass for months! Tiny pieces made it to the far reaches of my kitchen.

                                                                    1. re: Kate is always hungry

                                                                      strange indeed -- there must have been some small damage in the glass -- I've had my Picardie glasses (made by Duralex, an extremely stable glass) for 20 years now, through two international moves.

                                                                      1. re: sunshine842

                                                                        The glass was made by Duralex. Apparently, that type of glass can take a lot of punishment before it breaks. Someone on another message board explained that tempered glass stores energy due to the manufacturing process. When a Picardie breaks, it looks like a broken car windshield.

                                                                        I don't know how old the glass was--I bought it second hand.

                                                              2. Here's a question...if all of this is because of a change in the formula of the glass in 1998, why is it JUST NOW catching anyone's attention

                                                                There are millions of pieces out there manufactured since 1998 under the Pyrex brand name...but yet it takes 12 years for anyone to write about it? I've bought and broken a half-dozen pieces since 1998...dropping them on a ceramic tile floor tends to do that.

                                                                Not claiming conspiracy or anything else...just think it's odd.

                                                                9 Replies
                                                                1. re: sunshine842

                                                                  But what are you suggesting? That all the people who have posted here, like myself for instance, are not telling the truth about having a pyrex pan explode on them? Because I can assure you it happened, it happened for no obvious reason, and if it had happened when I opened my oven, it could have been really REALLY bad. I've never had anything else explode in my oven and I would never use Pyrex in the oven again. (And yes, I know all about the pre-1998 blah blah blah, but I don't own any of that.)

                                                                  1. re: flourgirl

                                                                    I'm suggesting exactly what is written above - you're reading something into it that just isn't there.

                                                                    I just find it odd that it's taken 12 years to hit the press...in an age of blogs, the Internet, tweets, SMS, and Facebook, one would think that this would have hit the fan a long time ago.

                                                                    1. re: sunshine842

                                                                      Heh, here's the Pyrex take on it...
                                                                      http://www.pyrexware.com/thetruthabou...

                                                                      Nothing too fishy listed outside of 100's of millions of pieces of glassware, and the statistical inevitably of a few thousand GLASS containers breaking per year, due to a garden variety of reasons.

                                                                      1. re: deet13

                                                                        "Breaking" is not the same thing as "Exploding". I haven't heard of ANY other cookware exploding in the oven the way pyrex as far too many times.

                                                                        And those GLASS containers were billed as being safe for oven use and they're not.

                                                                        There are also a lot of people disputing the manufacturer's claims on that link you provided.

                                                                      2. re: sunshine842

                                                                        Well than sunshine, what exactly ARE you suggesting?

                                                                        1. re: flourgirl

                                                                          I'm suggesting that it's weird that in this age of instant communication this hasn't become a widely publicized issue until TWELVE years after they supposedly made the formulation change in their glass. That's it. Nothing more, nothing less, no hidden agenda...just that in all the kajillions of pieces produced in the last twelve years, exploding is just now being aired as a significant concern.

                                                                          I'm not sure what you're reading into this. I'm making an observation, and you're trying to accuse me of...what, exactly?

                                                                          My comment is a case of "sometimes a duck is just a duck".

                                                                          1. re: sunshine842

                                                                            Maybe it's more that "jeez what a stupid thing I did and I'm not telling anyone" feeling some may have after it happened. Until one person at some point brought it up, everyone - including me - would have thought Pyrex, the holy grail of ovenware, was the perfect bakeware. I never had heard about normal use problems.

                                                                            I replaced mine not because of knowing about the odd exploding thing, but because I just don't like that I can't broil with it - which can create those same problems from what I understand. That's why I switched to the higher end stoneware and porcelain.

                                                                            I think it's just that we're all instantly connected now and can relay our issues/problems almost as they happen.

                                                                            1. re: sunshine842

                                                                              Actually, this has been reported for at least 5 years, maybe longer, so the "12 years" timeline is wrong. It's hardly a new story. Also, no one here is saying that the Pyrex issues occurred during the very first use. If it's small nicks that lead to the weaknesses (as one poster mentioned), it could take some time for those nicks to appear.

                                                                              1. re: nofunlatte

                                                                                A simple search will turn up many reports of Pyrex shattering long before this year; for example, this is from 6 years ago:

                                                                                http://www.consumeraffairs.com/news04...

                                                                    2. I’m just thankful that my Pyrex loaf pan shattered while it was in the oven. Had this “accident” happened when the dish was outside the enclosure of my oven, it could have caused very severe injuries…like, shards of glass flying into someone’s eye. Every single piece of glass cookware that I owned, including Pyrex and Anchor, some that was 25 years old, has been thrown into the garbage, and everyone I know has done the same. No piece of cookware is so special that I would ever take even the smallest risk of causing damage and injury.

                                                                      One Pyrex loaf pan broke into about 100 pieces inside my oven. The dish was warm when placed in the oven because it had just been washed before use. About 4 pieces of broken glass were 2 inches and everything else was in small shards and was vacuumed out of the oven. Never again!

                                                                      1. I have had 2 Pyrex dishes explode recently. Thank God they both exploded in the oven. The first time I was baking a quiche and when I opened the door, the Pyrex pie plate exploded. the second time towards the end of the baking period I heard a pop sound and opened the oven door and the dish had broken into 3 large pieces and a bunch of shattered glass.

                                                                        1 Reply
                                                                        1. re: Smachnoho

                                                                          Yes, that's what happened to me, and fortunately the door was closed as well.

                                                                        2. The first axiom of cooking with glass is that "glass is glass is glass". That is not negated by a Pyrex label, or whether it is borosilicate or lime glass, or whether it is tempered.

                                                                          Glass has been made suitable for a variety of uses (including cooking) by chemistry and science, but "glass will still be glass", no matter what, and requires considerably more care than metal.

                                                                          Both I and my friends have had Pyrex (the old borosilicate kind) break during use...shattering in the oven during baking/roasting, and while using coffee pots over a low gas flame (as they were designed to withstand). I know someone who has also had the old Glasbake and Fire King pieces shatter in her oven. And she is meticulous about not abusing them.

                                                                          It is a bummer...and it's unexpected...and a hassle to clean up. But in spite of it's useful properties, this is still a risk you take with glass.

                                                                          When glass gets scratches over time and use, they are "wounds" and the process of thermal expansion and contraction (heating/cooling) will deepen the wound and create a vulnerable spot. Sometimes it's in an area where you can't even see it. As it heats again...expanding...then kapow!

                                                                          Again...glass is glass is glass.

                                                                          5 Replies
                                                                          1. re: Roland47

                                                                            "glass is glass is glass."

                                                                            Yet "borosilicate is borosilcate, and lime glass is lime glass" as well. Yes, they are glasses, but not all glasses are the same. Just like the fact that not all metals are the same. A copper pan certainly is not the same as an iron pan, and a chimpanzee is not a human.

                                                                            1. re: Chemicalkinetics

                                                                              "a chimpanzee is not a human"

                                                                              That might explain the switch to lime glass.

                                                                              I've noticed more strongly worded warnings about thermal shock on the Pyrex packaging recently.

                                                                              1. re: SanityRemoved

                                                                                I strongly suspect that the more strongly worded warnings on the packaging are due to the recent flood of articles and the advice of their legal department than of any recent discovery regarding the structural integrity of their glass.

                                                                              2. re: Chemicalkinetics

                                                                                Of course not all glasses are the same. But glass and metal are not the same (even when the glass is tempered) and that's where people can run into trouble when they start being less cautious with glass, forgetting that it's not the same as metal. BTW I'm not sure what you mean by your analogy, but a chimpanzee is actually closer to a human than glass is close to metal.

                                                                                1. re: Roland47

                                                                                  Roland,

                                                                                  Thanks. I suppose I could be more clear in my examples. No, I didn't mean glass is the same as metal. What I meant to say is that not all glasses are the same, just like not all metals are the same. If we can appreciate the difference between iron and aluminum, then surely we can understand lime soda glass is different than borosilicate glass. In fact, diamond and graphite are both made of carbon atoms, but they are very different.

                                                                                  In short, what I wanted to say is that all glasses have their differences, all metals have their differences, and all primates have their differences.

                                                                            2. Interesting discussion, especially in light of what just happened to me an hour ago (I posted this on the Consumer Affairs website, too). The Pyrex warnings don't mention anything about spontaneous explosions of their products, which just occurred in my kitchen:

                                                                              My fairly new 2 cup Pyrex measuring cup just exploded, with NO temperature change, NO chips or cracks, NOTHING falling on it or moving it, and NO discernible reason for such an explosion. It was sitting on the counter next to the cooktop on the opposite counter from where I was filling jelly jars. The room temperature is about 62 degrees.

                                                                              The cup exploded into hundreds of pieces which went everywhere: into the salt pig which I just filled with Maldon which I had to throw away, into the last two jars I was filling, all over the floor and onto the opposite counter. It was completely bizarre and unwarranted. The cup wasn't near a heat source or on a pilot light. It was at ambient room temperature, and still exploded.

                                                                              I'm throwing out all the Pyrex I've bought in the last 10 years. Now it's Anchor Hocking and ceramic for me. Jeebus. I thought it was people who "just explode.""

                                                                              Note: This is the first time anything like this has even happened to me, but I will say one thing: this measuring cup was only one of two new Pyrex products I own. Everything else was inherited from my grandmother or aunt, or purchased at flea markets. Never had any problem with any of them, but now I'm completely paranoid about Pyrex products. :(

                                                                              2 Replies
                                                                              1. re: soyarra

                                                                                Purely just for my own education. What kind of countertop was the mixing cup sitting on next to the cooktop? No I am not a CSI just curious. What you described is both frightening and puzzling. Mike

                                                                                1. re: soyarra

                                                                                  Sorry that happened to you.

                                                                                  I'm also curious, was the glass previously hot before it was set on the countertop? Sometimes setting hot Pyrex onto a cold counter without any type of hotpad or potholder can cause rapid temperature change which can cause breakage.

                                                                                  One additional thing which may have occurred. You mentioned that the ambient temp in the room was 62 degrees. That's kind of cool. If the glass was previously full of very hot liquid, then emptied, and exposed to sudden temperature change from a relatively cold ambient room temp, it could cause the glass to cool too quickly which can also cause shattering...very similar to the way putting it in cold water would.

                                                                                2. Yep, I had this happen once as well. My girlfriend accidentally turned the oven to "broil" and after a few minutes... explosion of glass. As far as I'm aware the only modern Pyrex products designed to handle a direct flame are the labware and even then I've always been very careful not to immediately put them back down on a cold bench or throw them in the fridge unless absolutely necessary.

                                                                                  In this case you were applying a pretty significant amount of stress to the dish: fridge, to stove (and now filled with boiling water), to oven. The important thing is that you learned a valuable lesson.

                                                                                  1. Yes, Pyrex does explode or shatter in some cases, and yes cases of this are documented. However, I am amazed that you used Pyrex on the stovetop! Corningware could be used that way, although it was not a very good vessel for that application, but Pyrex? No.

                                                                                    1. Pyrex glass bakeware is, and has always been, durable, reliable and safe.
                                                                                      The U.S. Consumer Products Safety Commission conducted an investigation in 2008 and concluded that Pyrex glass bakeware does not present a safety concern.
                                                                                      While both borosilicate and soda lime are appropriate compositions for glass bakeware, heat strengthened soda lime is more resistant to impact breakage - the far more likely cause of consumer injury according to national emergency room data.
                                                                                      World Kitchen did not change the product composition for Pyrex glass bakeware.
                                                                                      Pyrex glass bakeware has been made – first by Corning Incorporated and now by World Kitchen – using the same soda lime composition and heat-strengthening process for more than 60 years.
                                                                                      World Kitchen has always manufactured Pyrex glass bakeware in the U.S. and our packaging proudly displays the American flag and the “made in the USA” label.
                                                                                      World Kitchen, which purchased the Pyrex consumer products business from Corning Incorporated in 1998, is a U.S. company based in Rosemont, Illinois. SO CHECK THIS LINK >>> http://www.pyrexware.com/index.asp?pa...

                                                                                      13 Replies
                                                                                      1. re: spooner454

                                                                                        Sorry, but it's not "durable, reliable and safe" if it can explode into a million little shards for no apparent reason. It happened to me, and I will never use pyrex in my oven again. And no, I did not shock it, it was room temp when it went into the oven, and so was the food in it, it wasn't cracked, I hadn't even taken it out of the oven when it exploded, and it had never been used on a stove top.

                                                                                        1. re: flourgirl

                                                                                          It would be good to acknowledge that there is a difference between the pyrex baking dishes (casseroles, pie pans, lagasna pans), and the pyrex glass coffee pots, teapots, and double-boilers that were made years or decades ago. Today in the stores - one will find pyrex baking dishes - casseroles, pie pans, lagasna pans, mixing bowls, etc with large red letters saying Pyrex on the packing material. Years ago - there were pyrex coffee pots - Alice on the Brady Bunch used one all of the time - even on Bewitched. Plus double-boilers and teapots all made for the stove-top. Yes - all of these items are "pyrex" - just like many of today's coffee pots - for example - Mr. Coffee, etc. So when folks say that "Pyrex" can go on the stove-top - they should really be talking about the coffee pots, teapots, double-boilers - items that were specifically designed for the stove-top.

                                                                                          Yes, the baking dishes are called "pyrex" - but they were NEVER DESIGNED OR INTENDED FOR THE STOVE-TOP. This means the casseroles, the pie plates, the lasagna pans, etc. These items were meant for the oven where the heat surrounds the whole dish, rather than being concentrated on the bottom of the dish. Usually it is best to put the dish with food inside into the oven, and then turn on the heat - that way everything heats up gradually - at least that is the way I've seen it recipes, and the way I've done it.

                                                                                          The very first message in this series has a person putting a pyrex baking dish on the stove-top, turning on the burner to follow a recipe - the person acknowledges that they put a BAKING DISH on the stove-top. Then they wonder just why did the dish cracked. It is simple - it was a BAKING DISH! The baking dishes already have notices that they are not intended or to be used on the stove top. It is like expecting a metal pie-pan to work like a skillet - when the two types of pans have different purposes and different capabilities. Metal pie-pans are made thin to better quickly cook the pies, the oven itself spreads the heat. Skillets have thicker bottoms to spread the heat over the surface to better fry eggs or fry chicken. Two different kinds of pans - for different purposes - regardless of the fact that they are made of metal. Those thin foil metal pie pans that come with "Jiffy-Popcorn" will never be mistaken for a real skillet even though it is made of metal. The pryex baking dishes - like other glass or ceramic casseroles, baking dishes, and pie pans - have thicker walls to better spread the heat inside the oven - they were not made to distribute the heat from one point over the whole of the dish. Pyrex baking dishes were made for the oven, period.

                                                                                          Pyrex baking dishes were made for baking - not stove top usage - it is really that simple. Today it is difficult to find the pyrex double-boilers of old, or the thick coffee and teapots. These days - many of the glass coffee and teapots are of the variety where one pours in boiling water into the coffee or tea - rather than putting the whole pot on the stove-top. Notice the thinner glass walls of these coffee and tea pots - to better transfer the heat - usually to something like water.

                                                                                          Pyrex baking dishes have been used for their intended purposes for decades by millions of people in their homes - they are generally safe, durable and reliable enough. Yes, some folks have had problems - statistically that would be case - even if some folks did not abuse the dishes. Each tale of woe or problems - can be matched by several tales where nothing bad happened at all. Folks are free to decide what materials or equipment they will have or not have in their own kitchens. Just the plain facts.

                                                                                          1. re: Michael549

                                                                                            yes you are right there is a big difference between stove top and oven ware i have owned both i dont care for the stovetop because of the way they cook however i have used oven ware reliably for many years and the only way i have ever broken one was by dropping or other misuse never a problem with the cook ware i am just a Guy who likes to cook.

                                                                                            1. re: Michael549

                                                                                              Michael549 - Why exactly did you respond to MY post? Especially when I was quite clear that mine exploded and I had never put it on the stovetop etc. You went into a very long-winded explanation where none was needed from my perspective.

                                                                                              1. re: Michael549

                                                                                                I take it then that the double boiler by Pyrex made years ago can be used on an electric stove with one of the metal rings that you are to place under it? I ordered a pyrex double boiler and then duhhhhhhhh it hit me. Why? Because I had used them many years ago and I think it was on a gas stove. I could be really wrong. The one I have coming is a vintage one. I hope I did not make a mistake. I am sure my induction single burner will not work as must be induction type such as my few pieces of All Clad.

                                                                                            2. re: spooner454

                                                                                              That link reminds me of a bridge in Brooklyn.

                                                                                              1. re: SanityRemoved

                                                                                                I understand why it makes you wonder why i would send you to a response from the company its self but at least it is from a source that is not just some clown weighing in on something to try and harm this company I have used pyrex for many years and have not had a problem with it

                                                                                                1. re: spooner454

                                                                                                  In your first November 24 post, you refer to World Kitchen and "our". The jig is up - clearly you are associated with the company, and those of us who have owned pyrex that exploded when being used and cared for properly know better than to believe any of World Kitchen's claims!

                                                                                                  1. re: greygarious

                                                                                                    well my first post was a copy and past of what was on their web sight that is why I referenced the link i can assure you i am not related in any way to that company until I read the web sight I thought they were still CORNING WARE , I wanted to see what they had to say is all I am just a guy who lives in central California who likes to cook and i never tried to sell that Company I was just making the point that I cook allot and i have used Pyrex for many years and never had a problem with it. there is nothing else I can tell you short of my address and social security number to tell you who i am and thats not going to happen. anyway happy cooking

                                                                                                    1. re: spooner454

                                                                                                      I looked at your earlier post, and see that it appears to be copied from the Pyrex site, but it is best if you clearly indicate this by adding quotation marks and a statement indicating where it came from. I see how some could have been confused.

                                                                                                      The quotation says that Pyrex (consumer, at least) has been borosilicate glass for more than sixty years. This conflicts with what we have read elsewhere, but they should know. I have only two pieces of Pyrex — two pie plates — which have been used many times over at least 35 years. I don't know what type of glass they are, but I intend to keep using them.

                                                                                                      I think most cases of sudden failure are caused by a small scratch or nick to the glass. It wouldn't need to be large enough to be noticeable to cause this.

                                                                                                      1. re: GH1618

                                                                                                        I still have the old pie pyrex pie plates. They seem to be holding up great. Is the blue cast looking pyrex the latest in the past few years to be manufactured? When I looked at the double boilers, I noted one said blue glass and was vintage. I do not remember blue cast ones back many years ago.

                                                                                              2. re: spooner454

                                                                                                By the way that was a copy and past of the web address for that company I AM NOT RELATED TO THEM FOLKS sorry i did not make that clear in the first place

                                                                                                1. re: spooner454

                                                                                                  If you peruse some of the other World Kitchen sites it becomes apparent that they are less than truthful.

                                                                                              3. Interesting. I've used Pyrex and Corningware for years and I've never had this happen but I use it for microwaving because you can't use metal cookware, so pretty much exclusively for storing leftovers and reheating. For baking and stovetop I've always used metal. Just curious, what would be the advantage of using glass instead of metal for baking or stovetop?

                                                                                                10 Replies
                                                                                                1. re: hsk

                                                                                                  Clear glass pyrex is great for baking because it has good, even, heat retention and allows you to see how done the bottom and sides of your pie, cake, or casserole are.

                                                                                                  1. re: hsk

                                                                                                    and Cook's Illustrated tried a dozen different pie plates and found that the one that produced a consistently better crust was the run-of-the-mill Pyrex.

                                                                                                    1. re: hsk

                                                                                                      What about using pyrex double boiler with a metal ring on the electric burner? I have one but have been afraid to use it for my rice pudding. Love old pyrex. Has anyone used one on the electric burner with the metal wire ring that is used with them to keep from being directly on the burner?

                                                                                                      1. re: Tinkerbell

                                                                                                        Decades ago, I had a both a pyrex percolator and pot. Used them with the wire trivet. No problem They both broke eventually, but from being dropped on the floor. Why would you not think you can use it on an electric burner? That's WHY they made and supplied the wire gizmo.

                                                                                                        1. re: greygarious

                                                                                                          Little nervous about it I guess. I know, believe it or not, my Mom told me years ago that glass rots. I do not know if this makes sense or not. She said a water glass can shatter when they get older much easier than when new due to age. I never knew but dread finding out. That is probably why the few pieces of crystal I have stay in the china closet as we call them still, ha. So I thought I would write and see if any advice or knowledge of the double boilers might come my way. You have made my day and thanks for the reply.

                                                                                                          1. re: Tinkerbell

                                                                                                            Glass doesn't rot, per se.

                                                                                                            In really, really old stained glass windows (we're talking hundreds of years old), the glass begins to sag with gravity, and ends up thicker at the bottom than at the top, eventually getting so thin that they just collapse...but this takes a long, long time.

                                                                                                            Drinking glasses get more fragile with age just because as they get knocked over and clunked against other things, they gain more and more chips and micro-cracks...and then one day the wrong clunk connects all the cracks, and the glass breaks.

                                                                                                            1. re: sunshine842

                                                                                                              That story about old window panes, while romantic, isn't true. Old panes were made using a process that involved spinning blown glass into a disc; it's why you'll also see arc shapes in that glass. The glass panes were cut from the resulting circular glass, and were generally slightly thicker at one end. Window makers put the thick side facing down for stability.

                                                                                                              1. re: dtremit

                                                                                                                **stained** glass. I've known a couple of artisan glaziers who have shown me old pieces that 'melted'.

                                                                                                                and old residential glass (that made after the process was changed to rolling out sheets) *does* 'melt' downward. I'm talking late 19th-early 20th century stuff.

                                                                                                            2. re: Tinkerbell

                                                                                                              I know this is an old thread but you can have "sick glass" that will degrade over time. This is a short explanation.
                                                                                                              http://en.wikipedia.org/wiki/Glass_di...
                                                                                                              I have seen it in antique buttons in particular.

                                                                                                      2. Ever since reading about the harder-to-explain explosions, when I use pyrex in the oven I keep it on a metal sheet pan to help contain whatever food is being cooked. If the food is already hot before being put into the pyrex, the pyrex is already sitting on the sheet pan, and it does not get removed from the sheet pan until they are out of the oven and have had a while to cool down at least a little. Then, the hot pyrex dish goes onto a trivet or potholder, so it does not contact a cool or wet counter. I'm also careful about the utensils. I use a silicone spoonula and plastic knife rather than metal. So far, so good. Which doesn't mean I'd be surprised if any of these pieces shattered while they are sitting unused in the cupboard!

                                                                                                        1 Reply
                                                                                                        1. re: greygarious

                                                                                                          Have an older 9 x 13 cake pyrex container. Also, have one that is about few inches smaller each direction. I am almost afraid to use them now. But using them on a metal sheet pan might be the answer. Also, I have the metal flat sheet round 6" and 8" electric coil covers that help keep food from falling down in the pans plus help evenly distribute heat under cooking pan/skillet. Now I am wondering IF placing the safety wire that is used under the glass pyrex double boiler should be place on the coil itself after removing the solid metal heat plate that is over the coil all the time or is it safe to leave that metal plate over the coil. Therefore the wire would be placed directly on the solid metal heat plate instead of coil.

                                                                                                        2. my pyrex is clearly stamped, Do Not Use on Stovetop...

                                                                                                          1. As per the wording in your inquiry Pyrex is a baking dish, not stovetop. Also, as is the same with stoneware, if you move the dish from cold (the fridge) to hot (the oven) this cookware will explode. I love stoneware and Pyrex equally. I had a similar experience with stoneware. I put frozen fries on a stoneware baking sheet and prepped something else while the oven was preheating. This was enough time to get the stoneware to a low enough temperature that it popped and broke in half when I put it in the oven. Same holds true for glass.

                                                                                                            1. Pyrex has to be handled with care. Cold pyrex item does not go into direct heat or vice versa warm container into direct cold. If you follow those rules, then most likely you will never have problems. I have items that I have had for maybe 50 plus years and still have them. Caution always people with pyrex. It is worth it too as they are so nice to use.

                                                                                                              11 Replies
                                                                                                              1. re: Tinkerbell

                                                                                                                There are plenty of cases where pyrex has exploded when the people using the pieces had taken all proper precautions. I know because it happened to me, and I no longer use pyrex in the oven.

                                                                                                                1. re: flourgirl

                                                                                                                  Extreme and sudden changes in temperature causes materials like Pyrex to crack. Cold causes materials to contract while heat causes materials to expand, so you can imagine what happens to an inflexible material like Pyrex when you go from one to the other very quickly. This applies to stoneware and glass also. You might have taken the pyrex out of the fridge and put it on the stovetop/oven, suddenly exposing it to high heat while it was still cold, causing it to crack and explode. This can happen to teeth also when you eat really hot food and immediately drink ice cold water (ouch!). Fun fact: ancient people exploited this property to mine for ores in impenetrable rock. They would heat up the rock with a large fire to a high temperature and then quickly pour cold water on it, causing the rock to crack (learned this from my 8th grade science class). The conclusion is, Pyrex is a fine material and was basically designed for baking, but you just have to be aware of this property.

                                                                                                                  1. re: bakerscientist

                                                                                                                    Hi, bakerscientist: "Extreme and sudden changes in temperature causes materials like Pyrex to crack."

                                                                                                                    The devil is in how you define "extreme", "sudden" and "fine". A difference of 300F is not extreme in my opinion. Much smaller differences (and bumps) can also cause dangerous cracking, depending on stresses and wear.

                                                                                                                    Aloha,
                                                                                                                    Kaleo

                                                                                                                    1. re: kaleokahu

                                                                                                                      I have not read the whole thread, but I had a Pyrex dish explode some years ago, with an unmistakable sound that something had gone terribly wrong. What a mess. I never did figure out what went awry.

                                                                                                                      1. re: Veggo

                                                                                                                        Hi, Veggo: " I never did figure out what went awry."

                                                                                                                        That's precisely the problem. Simply stating the temperature stability differential isn't giving enough information to consumers. It literally can happen to anyone at any time. There may be correlates such as age, abrasions, physical shocks, wet surfaces, inherent stresses, crack propagation, etc., in addition to sudden thermal shock. But there are many documented cases where sudden thermal shock beyond the material's range was clearly not a factor.

                                                                                                                        This particular issue tends to bring out people who deny it happens (at least without misuse) because it hasn't happened to them--yet. This is understandable in a way, when we consider how many millions of pieces of Pyrex have been sold. Not all that many Pintos immolated people, either.

                                                                                                                        Aloha,
                                                                                                                        Kaleo

                                                                                                                    2. re: bakerscientist

                                                                                                                      huh, that makes sense to me now. i usually prepare my stuff and leave it overnight and throw it right into the oven from the fridge. i've had 2 of my mom's pyrex crack on me now and she thinks that i'm making up the whole cracking-from-the-heat thing and that i've probably just dropped them but didn't want to admit it. she lent them to me and says she's never had that happen. i guess she usually throws them into the oven at room temperature so this don't happen to her.

                                                                                                                      1. re: ghettocook

                                                                                                                        As I've posted on pyrex threads before, give yourself some peace of mind by putting a metal baking pan under your pyrex vessels before putting them in the oven, and don't remove the pyrex from its "cradle" until it has finished cooking and both pieces have cooled at least a little. If the pyrex does give up the ghost, you won't be scraping burnt food off the oven floor. This doesn't solve the problem but does lessen the danger and mess.

                                                                                                                      2. re: bakerscientist

                                                                                                                        bakersscientist - you clearly have not read my myriad posts on this topic on this and similar threads here on CH. And it irritates me to no end when people such as yourself make smug assumptions about other people's intelligence and competence and just assume that my experience must have resulted from my misuse of the material.

                                                                                                                        So I will repeat myself for about the 250th time. When my pyrex dish exploded, it had NOT been taken from the refrigerator and put into a hot oven. It was at room temperature, room temperature food was put into it to bake and it was put into the oven. And it exploded while it was in the oven. I did absolutely nothing wrong in using this pan, and it exploded anyway. It is dangerous and unpredictable material and I will never use it again. Stoneware may CRACK in the oven, but I have NEVER heard of a piece actually exploding.

                                                                                                                        1. re: flourgirl

                                                                                                                          Sometimes they are older and I think they get a fault type place in them and it is all it takes to start a fissure which leads into glass separating. You just never know so always keep something on the next shelf below to catch the pumpkin pie mixture and glass from hitting the coils. It is a 70 percent nothing will happen to a 30 percent chance your day may have arrived for the big explosion.

                                                                                                                            1. re: Tinkerbell

                                                                                                                              It didn't just "separate". It exploded. I'm not using it anymore, period.

                                                                                                                    3. I've used glass baking dishes for a couple decades. A few are Pyrex, at least 1 isn't. No issues. I've never used it on stovetop but I have under the broiler and in the toaster oven.

                                                                                                                      Maybe I've jinxed myself!

                                                                                                                      1. I had two new Pyrex glass dishes explode as well. I was also getting ready for a party. I was pretty mad. I have two older Pyrex dishes that are fine. My understanding is that Pyrex used to be made in America with a particular kind of durable material that withstood heat and cold. Of course, that is too expensive to use now so they make it with a less durable material in China. If you google "Pyrex explode" there are thousands of people that have had the same issue and there are several that claim pretty severe injuries. I will never buy Pyrex again for baking. It was a complete mess to clean up and put a damper on the party. I might buy the measuring cups or something where I wouldn't be concerned for heat and cold, but over all I will try to by cookware made in America and probably switch to stoneware.

                                                                                                                        2 Replies
                                                                                                                        1. re: Kmsgilbert

                                                                                                                          I have noticed Pyrex for sale and they have an odd tint of color to them now. Mine are all clear that I have had for years. Anyhow, I take real good care of mine as I have had a lot of people tell me the new ones are worthless, dangerous to take a chance on using, and costly when you think of the amount of money invested into some recipes you lose also. I really wonder if these manufacture owners in China think we are dumb. Sad to say, but made in U.S.A. purchases usually cost more but quality is better in most items. I try now to look at labels, paperwork within boxes, or attached just to see where they are coming from. The India purchases are also mostly a waste of money. Maybe when people quit buying merchandise from out of the country and get more determined to support our manufactures in The U.S. and NOT companies here placing their merchandise orders through China and having them shipped to the U.S. warehouses and then stamped Made In U.S.A. is just not going to get it either if I can figure out what companies try to rip us off doing this too.

                                                                                                                          1. I just realized that standard mason jars (Bell, etc.) are also made of soda lime glass. Does anyone know if mason jars are susceptible to this explosion/shattering?

                                                                                                                            7 Replies
                                                                                                                            1. re: iyc_nyc

                                                                                                                              Sure they are, if mishandled. They are completely safe when used properly. Discard nicked jars. Use a proper canning kettle with a rack. When done processing, lift the rack so it supports the jars above the water bath and let them cool there before handling.

                                                                                                                              1. re: GH1618

                                                                                                                                Okay, thanks. I've dropped a few jars and they've remained intact - now worried about micro-fissures naked to the human eye.

                                                                                                                                1. re: iyc_nyc

                                                                                                                                  if you've been canning successfully with the jars, and the rims are smooth (but you should be checking the rims even if they're brand new...) then you should have no issues.

                                                                                                                                  Remember that canning jars are only heated to 212F and that they cool quite slowly, especially if you're standing them on a towel to dry -- the contents are also hot, so unless you drop them into an ice bath, they're considerably less susceptible to the thermal shock of a Pyrex pan going into or coming out of the oven.

                                                                                                                                  1. re: iyc_nyc

                                                                                                                                    Hi, iyc:

                                                                                                                                    With canning jars, the temperature swing is between room temperature and 212F (and a few degrees more with pressure canning), so well <175F. Still, there is wisdom in the instruction boilerplate to place your hot, filled jars on a dry towel when they come out of the canner.

                                                                                                                                    I can attest that canning jars will not tolerate molten lead (621F) even if preheated in a 300F oven, so I would not use them for baking.

                                                                                                                                    Aloha,
                                                                                                                                    Kaleo

                                                                                                                                    1. re: kaleokahu

                                                                                                                                      Super helpful - thanks so much! I've used them in the microwave every once in a while (to defrost food stored inside) and will stop doing that because that might lead to a higher temperature delta (freezer >> microwave).

                                                                                                                                      1. re: kaleokahu

                                                                                                                                        LOLOL -- I'm not even going to ask....

                                                                                                                                        1. re: sunshine842

                                                                                                                                          Hi, sunshine:

                                                                                                                                          It has to do with making tare weights for my bread mixing bowls.

                                                                                                                                          Aloha,
                                                                                                                                          Kaleo

                                                                                                                                2. First of all, I have been cooking for 65 years and have never heard that Pyrex baking dishes can go on stove burners, but maybe that's just me. Second, the Internet is full of threads about recently-made Pyrex exploding in the oven. Explanations have been given that the newer Pyrex is coming from China (where else?) and is being made with different chemicals than the older Pyrex. I don't know. All I can say is that every bit of my Pyrex is old crap from yard sales and I have never had a piece blow up.

                                                                                                                                  12 Replies
                                                                                                                                  1. re: Querencia

                                                                                                                                    Same here with me. I hope I never experience such where they blow up. I have the original closed handle measuring cups from one cup to 4 cups, I have pie plates, loaf size containers, 8 x 10 approx small sheet cake size, 9 x 12 sheet cake approx. size, the couple baking dishes with lids. I have had them since the sixties and most likely they were given to me by my Mom. You just have to be careful how you use them and they do just fine. I did buy one measuring cup but the handle is open at the bottom. It is a newer model and not antique by no means but does not have that greenish blue cast to the glass if you know what I mean.

                                                                                                                                    1. re: Querencia

                                                                                                                                      Pyrex bakeware has always been made in the US.

                                                                                                                                      1. re: Querencia

                                                                                                                                        They did at one time have "Flame Ware".

                                                                                                                                        http://www.corellecorner.com/magazine...

                                                                                                                                        http://www.corellecorner.com/magazine...

                                                                                                                                        Pyrex is still made in the US and elsewhere in the world. Previously clear PYREX was made of borosilicate glass by Corning in the US and borosilicate tolerates a difference of about 300F within the piece of glass. The name Pyrex was sold. World Kitchens is one of the owners of the name now and claims Pyrex has been made for the last 60 years of soda lime glass. They use lower case "pyrex". This is true and was at the Charleroi plant. It was the opaque, usually white glass but was marked with all caps, PYREX. They now manufacture clear pyrex there of soda lime glass since the late 90s. Soda lime glass will only tolerate a difference of about 100F within the piece. The great big handles on the new stuff would seem to cool much quicker than the main part of the pan so increase the danger of shattering.
                                                                                                                                        You can see if you bring a piece out of a 350F oven into a 75F room which one could be a problem.
                                                                                                                                        Pyrex bakeware is still made in other parts of world of borosilicate glass and trademarked "PYREX". Lab ware is also made of borosilicate and trademarked "PYREX".

                                                                                                                                        http://www.pyrex.com/

                                                                                                                                        1. re: Querencia

                                                                                                                                          Placing pyrex on a stove burner is an absolute no-no.

                                                                                                                                          1. re: Tinkerbell

                                                                                                                                            Millions use Pyrex coffee pots daily on a flame. It is made for that purpose. My mother used one on an electric burner with a little wire trivet. See the flame ware links above.

                                                                                                                                            1. re: wekick

                                                                                                                                              I never knew anyone to put glass directly on a flame. As I said, I put mine on an electric burner only with the wire ring first. In all my years of cooking with glass or being around people that cook with gas stoves, I have never seen anyone put glass pyrex on the gas burner. You know if it explodes and you are close, you could get glass in the eyes.

                                                                                                                                              1. re: Tinkerbell

                                                                                                                                                I once made the mistake of not stirring the water in the pyrex measuring cup well enough, so my Jell-O did not completely dissolve. It was already down to room temp when I saw the layer of gelatin glue on the bottom. Something was roasting in my convection microwave. So I turned the Corning glass cooktop burner onto low, and put the measuring cup directly on it. Snap crackle pop. I was scraping burned red jello for hours. I'm just glad I didn't do this on a coil burner, where cleanup would have been a lot worse. Those wire rings are far more important than they look!

                                                                                                                                                1. re: greygarious

                                                                                                                                                  was that one of those where that little voice was saying NO NO NO! even as you were setting on that burner?

                                                                                                                                                  My little voice never fails to taunt me with how it told me so....

                                                                                                                                                  1. re: sunshine842

                                                                                                                                                    Same here. I guess I would have placed it in the microwave a second with cover over it and if it blew up, then the cover would have caught the mess. I have never sat corning ware on my special burner and doubt it would work/Kenmore elite induction cookware single unit. I however, have the same G.E. coil stove with Kenmore next to it. I mostly use Kenmore for my metal water heating container with special bottom in it to be able to use. I also have All Clad which works like a charm on it. But pyrex, even corning ware old sets must be used with care when in oven or in the microwave.

                                                                                                                                                    1. re: sunshine842

                                                                                                                                                      "What were you thinking?! You know better than that!"

                                                                                                                                                      I think that's why we ignore that little voice -- it's got such a bad attitude!

                                                                                                                                                      1. re: sunshine842

                                                                                                                                                        No, because that was way back when I knew nothing about thermal shock and was unaware of the prohibitions. I thought that since the cooktop was not on high heat it would be the same as putting pyrex in an oven. Also, at that time I had a Corningware Visions line saucepan that was meant for use directly on the cooktop. Other than the brown tint of the Visions, I didn't understand that there was a difference. There's nothing like learning the hard way ~

                                                                                                                                                        1. re: greygarious

                                                                                                                                                          ah, okay.. that's totally excusable, too....

                                                                                                                                                          I had a full set of Visions and can't imagine a worse punishment than making a hound cook with that stuff.

                                                                                                                                                          The only thing it did well was rice, as it held so much residual heat that the rice came out perfect and fluffy every single time.

                                                                                                                                                          For anything else, it was a total fail.

                                                                                                                                            2. Thanks for the info! I am a appliance repair service tech. Had this happen to a customer and she was blaming her oven left and right. I checked the oven out and everything was perfect. Told her it must of been a defect in her Pyrex. She refused to believe me. Now I know in case she tries to make a case out of it.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: Repairtech

                                                                                                                                                If she still doubts you, refer her to the article in Consumer Reports.

                                                                                                                                                1. re: greygarious

                                                                                                                                                  The pyrex are very strange. I have old ones but refuse to buy the new ones as they seem to be the worst. There are so many things that can cause them to explode and not the oven. It is the cook. If you put very cold items into the pyrex and place in oven, you are asking for trouble. If you add fluids to the container after it is cooking, just the least bit of coolness to the liquid will cause them to explode. A time when you might have damaged the glass not visible from a hard bump or whatever, can lead to problems believe it or not of it fracturing and splitting in the oven. With pyrex, you , I do not, go over 340 degrees ever and I do not care what anyone else says. I hate to say this but baking a pie and running it at 400 for the first 10 minutes takes guts to try and get by with it but some people think they have to see that bottom brown crust when they remove it from the oven. I never put any ingredients into the shells, the baking dishes unless they are room temp. I have never had one to explode. One time, you say, O, it will be ok, and then that is when you have problems.

                                                                                                                                              2. About 30-some years ago, my mother and I made two lasagnas, one in a Pyrex dish and one in a stoneware baking dish. We put them both in the oven, only to have the Pyrex one shatter about halfway through the cooking process. Fortunately, we had the other lasagna as backup, but we never forgot the horror of scraping up and throwing away all that sumptuous food. We never purchased another piece of Pyrex bakeware. During the past six years, I switched from plastic to glass storage containers, including some Pyrex ones. I do use some of them to marinate meats, then let them come closer to room temp before popping the whole dish in a 325 degree oven. So far, I haven't had a problem.

                                                                                                                                                Knowing how labor intensive dolmades are, I would feel sick to have such an accident mar all my hard work.

                                                                                                                                                1 Reply
                                                                                                                                                1. re: terrierboy

                                                                                                                                                  your comment about letting the dish come closer to room temp is the crux....the more thermal shock you avoid, the more problems you avoid.

                                                                                                                                                  a few years ago, I had a stoneware pan split in half along a fault line that I hadn't seen. No flying glass, but dinner ruined nonetheless.

                                                                                                                                                2. I just had my 2nd experience with an exploding Pyrex baking dish explosion in the oven last night while I was roasting (4) red peppers. This time it was a full out explosion which we heard from the other end of the house, despite what Pyrex posts about their glass not "exploding". The square baking dish was in the top oven on a high/low stove, so the door opens from the side. The force from inside was so great that it blew the door open. It shattered into more than 100 small pieces of shattered glass pieces that landed as far as 4 feet away on the counters and floor although most of the glass stayed on the stove top or in the oven.

                                                                                                                                                  The first exploding Pyrex baking dish experience we had was less than 1 year ago while I was making my 6-hour slow cooked foil tented brisket. I add water/broth along the way to keep it moist while roasting. The Pyrex shattered that time while I was adding broth, so I figured the cooler broth being poured into the hot baking dish was too big a temperature difference and it caused the baking dish to shatter.

                                                                                                                                                  However, this time with the roasted peppers, there was no water or broth, they were 15 minutes into the roasting, but the oven had been preheating for a while.

                                                                                                                                                  5 Replies
                                                                                                                                                    1. re: sunshine842

                                                                                                                                                      Agreed, the bottom of a pyrex dish/pan needs to be evenly-covered with ingredients that contain at least SOME degree of moisture.

                                                                                                                                                    2. re: shongumtrails

                                                                                                                                                      In both of these cases, the baking dish was misused. Sunshine is correct: a glass baking dish is not a roasting vessel. It is for casseroles — lasagna, spanakopita and such.

                                                                                                                                                      1. re: GH1618

                                                                                                                                                        Kind of like: a knife is a not a tool for using it as a screwdriver, but some people still do and break the knife, and then they blame the knife.

                                                                                                                                                        1. re: Chemicalkinetics

                                                                                                                                                          Great advice on here lately about pyrex. I have been Been using pyrex almost fifty one years and have not had one to explode yet. Anyone out there been using it this long or could I be wrong? I know I have some pieces that I have had clear back in the sixties I am almost certain while living in Canton, Ohio. I believe my pie plates are that old and came from my Mom's supply of pyrex. I have added since buying second hand and they are just as great. I grab them at Hospice, Humane Society Thrift stores here where I live and I can tell you there are never a lot but they keep showing up. Could be we are losing some cooks too.

                                                                                                                                                    3. After I cooked fish in Pyrex dish in the oven in Broil mode, took it out and placed on the counter top and one squeeze of lemon shuttered the plate in million pieces. It happened so fast. Is lemon( or citrus) more likely to shutter hot plates than the H2O??

                                                                                                                                                      18 Replies
                                                                                                                                                      1. re: Pipeline

                                                                                                                                                        As previously noted on this thread, pyrex is NOT suitable for broiling. Any cool liquid added to a broiler-hot pyrex pan would have the same result - COMPLETELY predictable, in this case.

                                                                                                                                                        1. re: Pipeline

                                                                                                                                                          I doubt it is because of lemon. I think it was just about to crack anyway. That one drop of cold liquid (water or lemon) simply pushed it over the edge.

                                                                                                                                                          To be honest, even if you didn't squeeze the lemon juice at that point.... it may crack at a later date (due to the possibility of being used a broiling pan)

                                                                                                                                                          Here is a nice video (in the article). Click to see. You can skip to the 30 seconds mark:

                                                                                                                                                          http://www.popsci.com/science/article...

                                                                                                                                                          Pyrex used to be mostly made of Borosilicate glass due to its good heat-shock resistance. Now, Pyrex glass in the US is made of tempered soda lime glass. The superior heat-shock resistance of borosilicate is well known.

                                                                                                                                                          Consumer reports has conducted its own test. 10 out of 10 times the American made soda lime glass dishes cracked under the tested condition. While the European borosilicate glassware did not.

                                                                                                                                                          In another statement:

                                                                                                                                                          "We baked at least five samples of each brand in a 450-degree oven. All of the U.S. Pyrex and Anchor dishes shattered when placed on the wet countertop. None of the European dishes made of borosilicate broke, except one practice-run Arcuisine Elegance dish that had been through two baking cycles in our lab. At 400 degrees, we tested two samples each of the U.S. brands against two samples of Arcuisine. All of the American-brand dishes broke but the European brand did not."

                                                                                                                                                          Here is a video version.

                                                                                                                                                          https://www.youtube.com/watch?v=UyhdM...

                                                                                                                                                          1. re: Pipeline

                                                                                                                                                            This is typical misuse of a Pyrex baking dish. There are three errors here:

                                                                                                                                                            1. using a glass baking dish as a broiler pan
                                                                                                                                                            2. setting a hot glass dish on the counter top
                                                                                                                                                            3. adding liquid to a hot glass dish

                                                                                                                                                            1. re: Pipeline

                                                                                                                                                              I have heard of this glass shattering into the eyes as it flies upwards. I hope a lot of you are reading these notes on here. Most likely you could be blind for life if enough damage is done to the retina etc. I can not believe anyone would use one under a broiler much less add something to it just as it comes out. Most likely some would use a lemon from refrig but regardless it is less warm than food coming from oven.

                                                                                                                                                              1. re: Tinkerbell

                                                                                                                                                                The retina is the interior lining of the eye, so it is not likely that shattering glass would carry enough energy to damage it. More likely is corneal abrasion, which can be serious or minor, depending.

                                                                                                                                                                Anyone who is in the habit of putting her face close to hot tempered glass would be well advised to use safety glasses.

                                                                                                                                                                1. re: GH1618

                                                                                                                                                                  <The retina is the interior lining of the eye, so it is not likely that shattering glass would carry enough energy to damage it>

                                                                                                                                                                  Dude, you know too much. Yeah, I agree. It is likely a corneal abrasion.

                                                                                                                                                                  http://www.geteyesmart.org/eyesmart/d...

                                                                                                                                                                  1. re: GH1618

                                                                                                                                                                    I read where the glass can fly all over the kitchen so regardless if one is looking at the dish when it explodes it is taking a big chance. Once glass is in the eye and a person rubs automatically when pain is indicated, then I would not want to find out how deep a sliver would pierce. I worked for years at a hospital and admitted patients in the emergency room. I have seen where shattering glass can be the end of vision for a life time. I dismissed that paticular patient at the end of her hospital stay. I am looking here at where people even place these dishes in over 400 degrees. I have used my glass pyrex pie plates in the very beginning at that temp and that even worries me. It is the old type and thankfully it is holding up. At least the crust is nice and brown when looking from the underneath of the pie plate. Regardless, why take a chance.

                                                                                                                                                                    1. re: Tinkerbell

                                                                                                                                                                      Precisely why you should wear safety glasses when handling a hot tempered glass dish. It's akin to using a safety glove to protect against knife cuts.

                                                                                                                                                                      But shattering glass does not travel in all directions equally. A shard can be projected a few feet horizontally because it is not working against gravity, only its own mass. The same shard with the same energy will not travel as far upward. Furthermore, larger pieces will not travel as far as smaller pieces unless they receive energy proportional to their mass.

                                                                                                                                                                      1. re: GH1618

                                                                                                                                                                        < It's akin to using a safety glove to protect against knife cuts.>

                                                                                                                                                                        You wear cut-resistant safety glove when using a knife?

                                                                                                                                                                        1. re: Chemicalkinetics

                                                                                                                                                                          No, I don't, even though I once (1980s) sliced off a piece of my thumb with my eight-inch cook's knife. No bone, but more than just skin. The ER doctors admired the cleanness of the cut.

                                                                                                                                                                          1. re: GH1618

                                                                                                                                                                            Am I mistaken when I thought you were suggesting people should wear a glove to protect against knife cuts and wear safety glasses to protect against hot tempered glass dish.

                                                                                                                                                                            I have cut into my thumb fingernail. Good god, it only went through the fingernail and nothing deeper than that -- e.g. I did not cut off anything. They had to remove my fingernail though, and then let it grew back.

                                                                                                                                                                            Anyway, there was a report to talk about the dangers of blenders and kitchen knives. Many people visit ER each year due to them. However, they did say that cuts from knives are very clean, so they are much easier to fix than accidents from blenders.

                                                                                                                                                                            Not a surprise really, but something we don't think so much in details.

                                                                                                                                                                            1. re: Chemicalkinetics

                                                                                                                                                                              I merely said that wearing safety glasses would be akin to wearing a safety glove. I don't use either for cooking, although I have safety glasses and could use them when using my glass ovenware.

                                                                                                                                                                              I suppose people think that the difference is that they have control of the knife, but not the glass. Yet people sometimes cut themselves anyway. Mistakes happen. I've never wanted a safety glove, but I am more aware of the danger of being in a hurry now.

                                                                                                                                                                      2. re: Tinkerbell

                                                                                                                                                                        There are other manufacturers which make borosilicate glassware if you like. Bed Bath and Beyond even carries the Luminarc brand:

                                                                                                                                                                        http://www.bedbathandbeyond.com/store...

                                                                                                                                                                        < Regardless, why take a chance.>

                                                                                                                                                                        Same reason people buy GM cars?

                                                                                                                                                                        1. re: Chemicalkinetics

                                                                                                                                                                          I have a new GM car and it's a fine automobile. The problems GM is dealing with today are mostly from an earlier generation of cars built by an earlier version of the company, run by a different chief executive. I have confidence in the new CEO, Mary Barra.

                                                                                                                                                                          1. re: GH1618

                                                                                                                                                                            I actually do not have much of a problem that GM made some bad cars. Things happen. There are simply things which we cannot control/predict. We do the best we can.

                                                                                                                                                                            I have a major problem of the lack of responsibility (the ignition thing). I am sure you know what I am referring to.

                                                                                                                                                                            1. re: Chemicalkinetics

                                                                                                                                                                              Yes, and that is what I was thinking of. Barra fired about 15 people over that. That is why I have confidence in her leadership. I can't think of another example in which more than a couple of people were held accountable for something similar.

                                                                                                                                                                          2. re: Chemicalkinetics

                                                                                                                                                                            BB&B also has Arcuisine:

                                                                                                                                                                            http://www.bedbathandbeyond.com/store...

                                                                                                                                                                            EDIT - Amazon has Arcuisine, too. $11.04 for the pie plate. It's a very reasonably priced alternative to Pyrex's soda lime pie plates.

                                                                                                                                                                            http://www.amazon.com/s/ref=sr_nr_p_8...

                                                                                                                                                                            1. re: DuffyH

                                                                                                                                                                              Nice. It looks like Arcuisine has a better selection from Amazon.com as well.