Has Anyone Tried Marinex?
- MplsM ary May 11, 2009 02:57 PM
Not realizing when I purchased my latest set, that Pyrex is no longer borosilicate glass but rather lime-soda glass and having read the 'explosion' stories scattered around the 'net I'm a little wary of my newer Pyrex pieces.
I searched to see if I could get European Pyrex casseroles or cookware but the shipping seems to put it out of the running. Meanwhile a search for borosilicate glass cookware brought up Marinex. The prices seem reasonable. Manufactured in Brazil.
It's so odd with Bodum and others now making so many borosilicate glass items that US Pyrex would be left back while other, newer brands are making a splash.
I was wondering if anyone has experience with Marinex? The Amazon reviews are not inspiring confidence.
I use Pyrex and Marinex casserole dishes all the time. I've never had a problem with either, but I actually prefer the Marinex because they fit into all the casserole holders. They come in a clear version and a very slightly tinted blue version. I have both, and use them often with no problems. They're cheap too, so I don't worry so much about breaking a piece- so far I haven't broken anything.
As long as you don't do anything stupid with your Pyrex they will be fine. In other words, don't put them through any temperature extremes (thermal shock) and your bake ware will be just fine. Lots of the stories that you read are simply people who make mistakes. Rarely is there a Pyrex dish that has spontaneously exploded while sitting in a cupboard.
The internet is full of alarmist stories that get people all worked up. Does anyone think that the "exploding pyrex" has been a problem all along and the internet has merely been a vehicle for these stories to spread? I do.
Well I cannot speak to Pyrex, but I had a glass Anchor Hocking loaf pan explode in my oven this evening. It damned near blew the door off the front of the oven. I was baking a loaf of bread with the dough at room temperature when I put it in the loaf pan (also at room temperature). The oven was baking at 350 degrees for about 15 minutes when it just exploded. According to my oven thermometer, it was at 350 degrees. I have immediately quit using all my anchor hocking.
Borosilicate is vastly safer than the garbage made and sold by World Kitchen under the trade name of Pyrex. Pyrex used to be borosilicate when Corning owned it but now it is tempered soda-lime glass. What does that mean? It means that "Pyrex" is the same stuff they make a Coke bottle with except that it is "tempered" meaning it is under great internal strain.Tempering makes glass slightly more resistant to mechanical shattering but also guarantees that when the glass does shatter, all the internal strain will cause it to shatter into a million tiny shards like "Safety Glass" (which is "safe" only in the sense that a huge piece of razor-sharp glass can't slice you in half during an auto accident). Add heat to tempered glass and then when it shatters it literally WILL explode into about ten thousand red-hot slivers of glass. Borosilicate is the only safe glass for heat.
I have 2 different sizes of Marinex custard dishes. I've used them in the oven and microwave with no problem. I have also exposed them to the heat from a moving torch when carmelizing sugar on creme brulee. I understood the risk of possibly shattering the glass but it didn't cause any problem.
I've also used Pyrex and Anchor Hocking bakeware for many years, as did my mother and grandmother. I have never experienced any problems with spontaneous breakage or shattering.
I use marinex and pyrex.
I think the pyrex feels stronger and longer lasting (the marinex seems to chip quicker) but I like the marinex sizes (they do very small covered dishes which are great!).
I rarely bake in glass (prefer enamelled cast iron or tin), and mainly use mine for microwaving (I steam most veggies in a covered glass dish with a splash of water). Had no problems or complaints, works really effectively.
No, I have not tried Marinex. But this is what I know about glass: Borosilicate glass (original Pyrex, made by Corning and Anchor Hocking) is considerably more heat-resistant than soda-lime glass (the ersatz Pyrex). I suspect that since boron is poisonous, Corning got out of the business of making borosilcate dishes rather than pony up the cost of managing its glassmaking effluent. As to strength and resistance to chipping, I can't confirm or deny but ordinary sodalime may be better.
I have a Marinex casserole dish but It is not mentioned if it is oven safe or not. Are all Marinex/ Pirex dish oven safe? Can any one tell me? It'll be really usefull.