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Feb 25, 2009 11:41 AM

PYREX alternatives?

Hi All. So the recent thread regarding Pyrex exploding has got me paranoid. I am looking ffor alternatives to use when baking in the oven. I generally use Pyrex as it is convenient when I marinate some chicken breast or something for dinner. I pour the marinade on, cover and refrigerate. When I need to cook it, I generally take it out as the oven is preheating and stick the whole thing in the oven. Now I am thinking that isnt too smart to do. So what do Chowhounds use instead of Pyrex?

Thanks in advance for your thoughts.

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  1. You can always use Corningware, but most Pyrex performs well and I certainly use both my newer and older pieces. As I understand it, the newer formulation of Pyrex is more likely to explode than the old stuff. So I'd keep an eye out for it at tag sales and flea markets. The problem happens with sudden temperature change and it's very important not to put a hot Pyrex vessel on a wet surface. Metal is a great heat conductor. Remember that infomercial scam with the "magic" defroster that was really just a metal slab? If you take your Pyrex out of the fridge and set it on an aluminum (or other metal) baking pan (better yet, set that pan on a rack so cold from the pan quickly dissipates into the air) while the oven heats up, you'll quickly take the chill off the Pyrex. Put the baking pan in the oven - in the unlikely event that the Pyrex fails, the food won't be all over the oven.

    2 Replies
    1. re: greygarious

      Actually it is the older stuff that is likely to explode. The glass developed fatigue after years of use. Corning is a good option but I'll keep my pyrex pie plates.

      1. re: Candy

        According to this report: the problems have been in Pyrex manufactured since 1998, when Corning sold the Pyrex brand to World Kitchen. Before that, Pyrex was manufactured by Corning and there were very few failures. Pyrex sold in the U.K. is still manufactured to Corning standards and is performing better.