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Porcelain dish - will it break in my oven?

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snax Jul 6, 2010 04:45 PM

So I’ve read that when using Pyrex to reheat food in the oven a % of the dish has to have something in it to avoid breakage. More full then empty I guess.

Is a porcelain dish going to be a little more flexible? My current need for the dish would be to reheat 2 slices of lasagna and also cooking enchiladas and reheating a chicken casserole. I should say that I have been using a plate (as it doesn’t react with the tomato sauce) but I’d rather use something with sides so that I can use foil to create a good seal and that won’t stick to the top of my lasagna.

Is a little larger then I need going to be fine to use? I’d have more use for a larger dish but not at the expense of cleaning up broken bake ware in the oven.

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  1. c oliver RE: snax Jul 6, 2010 05:34 PM

    I'm not sure what you mean by "porcelain." If it says "ovenproof" that's going to be the key. I've not heard that Pyrex needs to be some % full. I frequently use Pyrex for reheating things. I'll be interested in hearing what others have to say.

    1. Chemicalkinetics RE: snax Jul 6, 2010 06:22 PM

      The Pyrex thing is an on-going debate. The original Corning Pyrex is made of borosilicate glass which known for its low thermal expansion and its ability to handle thermal shock. It is so good that they are often used for laboratory glassware.

      http://en.wikipedia.org/wiki/Pyrex

      Corning later sold its consumer product division and became World Kitchen. Since then the Corning kitchen glassware is made of tempered soda-lime glass, and few consumers have complained about exploding and shattering glassware.

      World Kitchen claims the current tempered soda-lime glass is just as good, if not better, than the original borosilicate formula. Here:

      http://www.pyrexware.com/index.asp?pa...

      The laboratory grade glassware is still made of borosilicate, so.

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