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Jul 30, 2009 08:49 AM

Alternative to Pyrex

I have a standard Pyrex rectangular casserole dish, which I use for casseseroles, some baked goods, sometimes for roasting veggies. It's fine but very annoying to clean. Anything better out there? I see that LeCreuset has some beautiful casserole dishes but I have to assume there is no reason to spend the $$ for LeCreuset for a casserole dish (though, in my experience, LeCreuset is easy to clean). Other, more reasonably priced brands, that are easy to clean?

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  1. I bought some Le Creuset casserole dishes in Home Goods last week. A large rectangular size was $15 and the largest oval size was $25.

    4 Replies
    1. re: cheesecake17

      Real Le Creuset for $15 and $25 per piece?! O.O

      I thought $50 for a LC dutch oven at Tuesday Morning was a steal.

      1. re: Jen76

        I believe these might be the stoneware bakers, not the enameled cast iron Dutch ovens. I frequently see those at TJMaxx.

        1. re: nofunlatte

          I found them at Tuesday Morning a few years ago and use them all the time in the oven and Microwave. They are stoneware, not enameled cast iron, so they cost much less.

          1. re: nofunlatte

            It was the stoneware baker, but it's a great item. Not too heavy, and it matches my dining room.

            The LC Outlet stores had 30% off on all the red pieces..

      2. I found some Pillivuyt porcelain baking dishes, casseroles, etc at Home Sense for half the WS price. I replaced all of my Pyrex earlier this year because of reports of shattering and I went with some Le Creuset stoneware ( not as cheap as pyrex but not outrageous) and some porcelain for those things that you don't want to overcook with any residual heat.

        1. I like Pyrex. It's cheap and it is extremely versatile for a home cook. It goes from the freezer to the microwave.

          Just so you know, I've been using the same Pyrex baking dish for 35 years and have baked more pans of lasagna, meatloafs and brownies than I care to remember. I bought a second casserole (with lid) when I got my first microwave about 25 years ago, that's still going strong too. Its made hundreds of risotto's and steamed countless vegetables.

          And yes, I've had the experience of an exploding Pyrex usually because I accidentally placed something straight from the oven onto a surface that had some water droplets or onto a slightly damp towel. I've learned to set hot Pyrex onto the metal burners on my stovetop until it is cool.

          1. I haven't had any explosions either but the conclusion seems to be that the manufacturing process changed - therefore your 25 year old pyrex would be less vulnerable to explosion. The newer manufacture process apparently results in pyrex pieces that can explode whether or not exposed to thermal shock, wet countertops, etc. I didn't have the experience but there are enough reports about it to make me think preventative action was required so I replaced all of mine, which was less than 4 years old and so suspect in the manufacture.