Consumer Reports Investigates Exploding Pyrex

[wvgardener]

The new January, 2011 issue of Consumer Reports has a five page spread on "Glass bakeware that shatters." While they stopped short of saying not to buy the stuff, it's pretty clear that there are serious safety hazards with Pyrex and Anchor Hocking products. Cookware discussion boards have been covering this for the past few years. It's nice to see CR researching the topic too. This article is not online yet, but should be soon.

I believed the cooks who posted their experiences with shattering glassware in spite of the exhaustive denials by the manufacturers. They are still denying responsibility to the CR investigators.

To be safe, I simply quit using transparent glass for any heating applications. Good quality stoneware and porcelain have replaced Pyrex for me. With careful shopping online and in TJX stores, it wasn't that expensive.

[SAHCook]

I know this is an old thread, but I found it after a search this morning and wanted to add my experience in case it helps someone. My Pyrex mixing bowl shattered in my hands while I was washing it in the sink. I have a small gash in my hand and several cuts on my fingers, so I'm now searching for baking dishes and mixing bowls to replace everything Pyrex in my home.

The bowl wasn't heated other than using hot water from the tap to wash it - it was used to mix ingredients for banana bread. I wouldn't be surprised if it tapped the enameled cast iron sink because it's the large-size mixing bowl and a normal-sized sink, but I didn't notice any impact.

Now, I've used this mixing bowl often in the 11 years I've owned it and this is the first time it's exploded ;) but I'd rather own items not prone to exploding/shattering at all. Just my two cents. I'll be at a Home Goods store this evening looking for stoneware bakers and steel mixing bowls.

[GH1618]

The fracture could have been started some time previous to the shattering.

[tammyjk1021]

I had read the consumer reports article but continued to use one dish with caution. Easter I cooked a prime rib in the lasagna dish and removed it from the oven. I purposely put it on top of the stove (without the burners on) to cool. I kept in mind that rapid temp changes could cause a problem. The stove top was warm due to the oven being on and so the dish did not experience the rapid change due to being put on a counter top. That said, aprox 5-10 min later the dish exploded. Glass flew at least 10 feet and thankfully I was the only one in the path. I ended up with a 2 inch gash on my leg but I was so glad my daughter had just left the room. Some of the glass pieces resembled safety glass when it breaks, but a few looked like 6 in long knives. Needless to say, there will never be Pyrex in my home again. Back to metal bakeware for me.

[flourgirl]

I am very sorry to hear that you were hurt that badly. I had the same experience when my pyrex explosion happened - some of the pieces looked like broken safety glass - but many of them had very sharp edges and could have caused a lot of damage if anyone had been hit by one of those pieces. I will never use pyrex again - other than my measuring cups - and if I have to pour hot liquids into them, I do so in the sink.

[jaky333]

Looks like retailers are listening and reading up on consumer concerns. Luminarc bakeware, which is the manufacturer of European Pyrex, is available at Target and Bed Bath and Beyond. Thanks to this very informative post I got rid of all my old glassware and changed it out for Luminarc and Corningware's vitroceramic/pryoceram which they now have available in their outlets and online. However, there is not much of a selection so get the word out that there are safer alternatives back on the market. We asked for it and retailers are coming through, but if there is not demand for these types of cookware they'll take it right back off the market. That would be a travesty.

[Chemicalkinetics]

Thanks for the information.. You are right. Luminarc bakeware is using the borosilicate

"Take your cooking to the next level with this Luminarc 9"x13" baking pan. Made with borosilicate glass, it is break-resistant and shatterproof. It prov... "

http://www.target.com/s?searchTerm=Lu...

<there is not much of a selection so get the word out that there are safer alternatives back on the market>

Just to clarify, it is believed that borosilicate glass is better than soda lime glass against thermal shock, but tempered soda lime glass may be better than borosilicate glass against physical damage. So I cannot be sure which is more safe.

I may just get one for the heck of it (for fun).

[jaky333]

Good point about physical damage versus thermal shock.

After reading all the post and consumer reports it seems like going for thermal shock resistance is a better choice in my mind. I'm no scientist, but if thermal tension builds up after use as some posts are saying how can I gauge when that tension has reached its threshold and will break the glass apart? I envision one of the kids walking by and getting a face full of airborne glass unexpectedly, a possibility that I don't want to see realized. With physical damage I feel like I can better prepare by not dropping or bumping it.

My choice pick is definitely the vitroceramic/pyroceram. If its good enough for the space shuttle its good enough for lasagna. :) If it will last as long as the 50 years touted I'm all for it.

Luminarc also states that they do rigorous stress tests on the luminarc.us website. So if I accidentally place a hot pan on an unseen wet spot they say it won't break.

Happy shopping...

[WYRN1]

My Pyrex 4 cup measuring cup handle melted in the microwave when it became wedged against the inside wall to the microwave oven. It's ugly, but it still works and until it breaks I won't replace it.

[dvdmon]

I know this is a somewhat old thread, but I found it by searching after what just happened to me about a half hour ago. I bought a bunch of Anchor Hocking containers from Crate and Barrel today and washed them in my dishwasher. The dishwasher has a heated dry, which I used, but I can't imagine it's more than 200 degrees. I feel very lucky as basically what happened was I was taking each of them out, drying the container and lid and putting them on my kitchen table. I got done and then started drying the silicone that I had taken off of each before putting in the dishwasher. While doing this, one of the large ones (8"x8") that was just a few feet from where I was standing, exploded, throwing glass several feet in most directions. Thankfully I wasn't hit, and most of the glass ended up in the container, although there was also some on the table and the floor surrounding - up to probably 5 or so feet away.

I called Crate and Barrel and told them about it and they are going to have customer support call me back in the next day or two. But now I'm really nervous about using any of these containers. I've actually had the smallest size of these for at least a year and have had no problems with it despite many dishwashing sessions. I've never used them to cook things, but I do have a glass baking dish from Ikea that I've used many times without issue. Now I'm starting to get nervous about that as well!

It's really a bummer because I was so excited to start using glass as an alternative to glastic containers, at least to store food in the fridge, and now I'm not even sure I'm comfortable doing that! Ugh!

[sueatmo]

I don't use glass for the oven any more. I have dishwashed Pyrex pie pans for years with no incident. I think you are justified in trying to get your money back. It is possible that your Anchor Hocking piece was defective.

If the piece shatters or explodes with normal kitchen use, or there is a chance it might, then why take that chance?

You know, you can reuse glass jars for storage, the straight sided ones that peanut butter comes in. Or even sizable pickle jars. The glass in these is sturdy and should give good service. I recognize they aren't shaped exactly right, but is convenience worth the chance of flying glass injury?

I admit, I use plastic for storage. For the oven I use stoneware or ceramic products.

[GH1618]

This seems like an ordinary case of exposure to thermal shock to me — mishandling, not necessarily a defect. When you use the heated dry cycle on a dishwasher, you should let the contents cool before handling. Likewise when you use the oven. I always let pies cool slowly in the oven before removing them.

Tempered glass bakeware is safe when properly handled. I have used both Anchor Hocking and Pyrex bakeware for many years without incident. Sometimes a piece of glass bakeware will shatter from thermal shock, due to internal stresses, but "explode" is not the correct term. The effect is exactly the same as when tempered glass is dropped on a hard surface — small pieces get thrown around a space of a few feet. I broke a glass lid this way a couple of months ago and I'm still finding pieces. That's what glass does.

[flourgirl]

Who cares what the correct term is? When sharp edged pieces of glass get thrown around at high speed, most people aren't too concerned with using the correct terminology. Flying glass is flying glass, and unless you've personally experienced one of these pans "exploding" than you really don't understand how scary and potentially dangerous it can be.

[GH1618]

The fact is that the fragments which result brom shattered tempered glass are smaller, less sharp, and hence less dangerous than the large shards that result from breaking other types of glass. That's why it is used for bakeware. And they don't travel at "high speed" because there is no explosive force behind them, despite what some describe as an "explosion."

[paulj]

The fragments in flourgirl's picture do look like the glass I sometimes see at a car crash sites. It's the tempered glass that shatters thoroughly, but into cubes, not splinters. Such a breakage can be disconcerting, but isn't nearly as dangerous as ordinary glass.

My guess is that the glass was still hot from the washer. I don't think it should raise concerns about use as cold food storage.

[dvdmon]

The odd thing is that I've put smaller Anchor Hocking containers in our dishwasher a million times without any issue. I'm reading the directions more thoroughly and it says not to use it if there are any scratches, well, a few of the new ones have small scratches, so I wonder if they all need to go back now, ugh!

[Chemicalkinetics]

I am going to inject my opinion regarding to flourgirl and yours (GH1618) comments. Seeing tempered glass shattered is pretty scary. However, broken pieces from tempered glass (like Pyrex) are much safer than those from other glasses. I have shattered a crystal glass in a hotel bathroom. Now, that is really scary because all the pieces are sharp, much sharper than pieces from tempered glass.

So tempered glass is safer than normal glass in this respect.

Nevertheless, if we don't limit ourselves to just glasses, then I would say any metal bakeware is safer than glass bakeware.

[sueatmo]

Agreed.

[greygarious]

Since those fragments are contained in another dish, it appears that you nested a smaller dish into a larger one. It is probably the case that you therefore had, in effect, a double thickness of hot glass where the bottoms of the two containers contacted one another. This area would cool more slowly than the sides of the containers, which were not touching. That's a recipe for thermal shock.

Also, if hot pyrex touches anything wet - even hot and wet - you can get thermal shock.

[dvdmon]

Huh? First of all, this wasn't Pyrex. Second of all, the fragments are the LID that was placed on to container that it was supposed to be on. These were both removed from the same dishwasher at the same time and felt to be about the same temperature, and both were hand-dried before placing them on the table or placing the lid on the container.

Sorry, just seems some people are intent on blaming the victim here, not sure exactly why. This is the first time this has EVER happened to me with any glass product and we use a lot of glass containers. Somehow this particular one, or maybe it's the brand, I don't know, seems to be particularly senstative or just not made well and prone to shatter. There seem to be a bunch of complaints out there specifically about Anchor Hocking, whereas other brands don't seem to have anything...

[Chemicalkinetics]

<There seem to be a bunch of complaints out there specifically about Anchor Hocking, whereas other brands don't seem to have anything...>

I am pretty sure that Pyrex has a lot more attention in term of glass shattering.

http://www.consumeraffairs.com/homeow...

[greygarious]

Okay, that makes more sense. You mentioned silicone so I thought the lids were silicone. It's probably still a matter of temperature difference - perhaps hot air from still-warm glass being trapped inside the container, vs. cooler room air. Nobody's trying to blame the victim. I've had breakage too, before I learned how delicately these containers need to be treated. Brand isn't so much the issue; it's the thermal sensitivity of the glass.

As I posted on other occasions, I use Glass-Lock storage containers for baking, although they are only made for freezer and microwave.
I set them - and ALL glass that's going into the oven - on a sheet pan before filling. If something did break, the food would be contained. They don't get moved off that sheet pan until it's been out of the oven for at least 5 minutes. And then they get put onto a dry trivet or towel. They get washed by hand. They've been through this dozens of times over several years and so far, so good, knock wood.

[Nosty]

I wanted to take the time to reply with my recent experience with a shattering Pyrex dish.

We were having stuffed porkchops and whereas most stories I read about include quickly moving the dish from one temperature to an extremely different temperature - in my situation the dish had been in the oven for 10 minutes at 375 degrees. The dish was put in after the oven (A Bosch electric free-standing oven) had pre-heated completely.

I sent an e-mail to Pyrex using their Contact Us form on their website and received a response the following morning asking me to give their customer care line a call. I called in and the representative that I worked with was sincerely concerned about our safety and was sympathetic to the food that we had lost (We managed to save the porkchops, but there were glass shards in another dish that was in the oven.

Pyrex is sending out a replacement and I'll have no problem using it, I understand that this does happen from time to time. I've used them for many years without incident until now. Great customer service.

[ace117]

My dad worked for Corning. Needless to say my mother used corningware all the time. She used both the white corningware and pyrex, but mostly the white.

I started buying cookware in the mid '90's and I bought pyrex because it was affordable, and it's what my Mom used. I did have one bad experience with it shattering, but it was clearly my fault.

If you read the "Warnings" that come with Pyrex, the very first one states: "NEVER USE ON TOP OF STOVE," and the second is: "AVOID SEVERE TEMPERATURE CHANGES."

In my incident, I had the casserole dish on the stove top, but it was not turned on. I was making my first Thanksgiving dinner and I was putting together a sweet potato casserole. There were several people in the kitchen. Someone turned on a stove burner, and we realized it was mistakenly the wrong one when we smelled something burning and noticed the sweet potato casserole was sizzling. We quickly turned it off, and I left the casserole sitting on the stovetop while I waited for room for it to fit in the oven. Luckily there was no one in the kitchen when we heard a pop. When I went out to the kitchen, I had a mess. It was clearly due to the fact that we had broken both of the warnings. It was heated extremely on the stovetop and it shattered when it cooled. I still have all of my other pyrex. I still use it and I still buy new. I just never set it on the stovetop or a cool counter; I always use a hotpad or set in on the wooden cutting board. When reading several of these posts it said that the shattering occured after setting in on the stovetop. I have to wonder, had the burners been used recently?

[sueatmo]

I believe that some cases of shattering occurred in situations where the pan was used correctly. And another problem is that it is so easy to use it incorrectly.

I limit the use of Pyrex to the microwave, where it seems to perform well. I just pitched 2 1 C measures which looked awful (maybe 'bruised') and replaced with new. But I only use the stuff for measuring or microwaving.

[flourgirl]

ace - I dislike these kinds of posts, because they tend to ignore the comments from people who had bad experiences with pyrex exploding and who claimed they had used the pans correctly (yes, as in my own experience.)

It's not only intellectually dishonest to ignore and casually discard those experiences and testimony which apparently conflict with and complicate your personal view of things, it also potentially endangers others who may walk away from reading posts such as yours feeling smugly self-confidant that if they only obey the "warnings", they have nothing at all to worry about. And it's just not true.

[Michael549]

I'm going to use the buying a new car analogy "Your Mileage May Vary". It is fair to say that SOME folks have had a problem - exploding cookware, breakage, etc. While others have not had problems. Now whether the instance of a problem is due to something the person did or did not do, or nature of their surroundings, the equipment or conditions of their kitchens, the age, makeup or condition or treatment of the cookware, or other stuff I can't think of to mention -- all of it is part of the debate, hence this long message stream. To acknowledge that some folks have had a problem is not the same as denying that there are some 371 million pieces of the cookware out there in the world. To acknowledge that there are some 371 million pieces of the cookware out there in the world - and that plenty of people found the cookware to be useful - durable - folks who in some cases have had long histories with the cookware - simply is not the same thing as denying that some folks have had problems. It is simply that "your mileage may vary". In a pure statistical sense - yes - some folks will have problems (it is glass cookware after all), and yes some folks - plenty of folks won't have problems. However there is a sense that "most people" don't have problems or don't report a problem. There is also the issue of the echo chamber called the "internet" and news media had NEEDS problems, and stuff to report about. Those are discussions for another time. Again, to report that there are 371 million pieces of the cookware out there in the world - meaning that somebody's using it - is not the same as denying that some folks have had problems. To report that some folks have had problems is not to deny that some folks, maybe plenty of folks have not had problems. Again, your mileage may vary.

[Chemicalkinetics]

Excellent point. I think this is something that many people often lack the insight or the objectivity to understand. Cookware like glassware or enameled cast iron are fragile when compared to metal bakeware or cookware. Many people here have the problem of projecting oneself experience to everyone. They will claim that because they have excellent experience (or horrible experience) with a particular cookware and therefore everyone must have the same. Frankly, that does not make any sense.

I will use another car example: the sudden unintended acceleration. This is made most famous by the recent 2009-2010 Toyota (but this also happened to GM cars as well, so I am not trying to bash Toyota here). In 2010, Toyota sold 1,763,595 cars. The greatest number of sudden unintended acceleration reports for Toyota was in 2010 for 4000+ incidents. 4000 sounds like a lot and it is, but that is still 0.2% compared to car sold. So would you say that unintended car acceleration is not real because you personally have not experienced it?

Frankly people need to understand there is a concept of "percentage of occurrence", which literally means something happen sometime to some people, but not every time to everyone. Probability is not just "0" and "1".

[paulj]

Another car analog is windshields. All windshields are made of glass, and can break if hit by a rock, and small cracks or chips can spread due to thermal stress (uneven heating or cooling). But if a manufacturer issues as TSB related the windshield (e.g. make sure the mounting surface is smooth when replacing the glass), that brand or model can acquire an undeserved reputation for bad windshields - even though most cracks are due to random rock hits, not a manufacturing problem.

[Chemicalkinetics]

Paulj

Way better than my analogy since it is a glass to glass comparison.

[sueatmo]

I don't know of any way to drive a car with a metal windshield. You have to have a glass one to see through as you drive. However, you can CHOOSE to use or not use Pyrex brand glassware. There are many other bakeware options, from several different materials. All the arguments in the world about the relatively few who have incidents does not diminish the fact that many people have had incidents, and that these incidents are preventable.

If you are willing to be totally vigilant with your Pyrex, and you can safely ensure that any visitors to your kitchen are totally vigilant, then I suppose using Pyrex works for you. My point is simply, why take a chance?

[Chemicalkinetics]

"All the arguments in the world about the relatively few who have incidents does not diminish the fact that many people have had incidents"

Not trying to diminish anything. Just trying to tell people on both sides do not accuse the other side of lying. Everyone should understand that most Pyrex glassware do not shattered. Yet, for the few incidents reported, they are real and not to be dismissed.

Unfortunately, the Pro-Pyrex glassware people simply dismiss all of the reports as "user mistakes" and the Con-Pryrex glassware people make it sounds like they are ticking bombs -- bound to shatter and break for everyone sooner or later.

Worst. I see this very often in the Le Cresuset enameled cast iron cookware. The Pro Le Cresuet people always use their own positive personal experience for universal justification. Any others who claimed to have problems Le Cresuet were told that they do not know how to use the cookware or that they lied or that they have alternative schemes. They always say "Well, my Le Cresuet lasted for 50 years with no problem." Well, that is your experience, but it does not prove it can happen to everyone.

I have also see dinosaur fossil bones from 100+ millions years ago as well. Does that prove every dinosaur bones get fossilized and all of them survived millions years ago. The truth is an extremely small fraction of bones ever get fossilized and even small can survived through millions of years.

[SanityRemoved]

The issue isn't with every piece of Pyrex ever produced, it's about Pyrex produced since it's composition change.

This isn't the same Pyrex most of our parents used.

For a car analogy, old school Pyrex is a Checker Cab, new Pyrex is a Yugo.

[sueatmo]

If I understand the time line correctly, the change in glass happened about 40 years ago, before the brand Pyrex was sold by Corning.So most of the glass out there in use now is the newer stuff. I used Pyrex baking pans, but decided about a decade ago that I didn't like using them: they take up too much room on the table, they are hard to get really clean, glass isn't the best heat conductor. So I got rid of them. But I am old enough to be a parent for an awful lot of Hounds. I probably never used any but the newer stuff.

[SanityRemoved]

Dating the change is difficult because of two things, if Corning divulges the date of change then it may effect their name licensing agreement with World Kitchen and World Kitchen would like consumers to believe that is was far before they licensed the name rights from Corning.

An executive scientist for Corning stated that at the time of his retirement in 1987 Corning was still using borosilicate glass to make Pyrex. World Kitchen took over production in 1998. So a rough estimate could put it from 1987-1998. But the truth may never be known.

[Chemicalkinetics]

My understanding is a bit more convoluted. I don't think World Kitchen lied when it stated that Corning was using lime soda glass before the Pyrex brand was sold to World Kitchen. Maybe misleading, but not outright lies.

Most likely, Corning was using both borosilicate and tempered lime soda glass for their cookware, bakeware and general glassware. Corning definitely used borosilicate for the high temperature ones, and may use the lime soda glass for glassware container. Upon buying the Pyrex brand, World Kitchen switched completely to soda lime glass.

[sueatmo]

I seem to remember in a CU article that soda glass was used well before World Kitchen bought the rights.

[montrealeater]

Statements like this: "When reading several of these posts it said that the shattering occured after setting in on the stovetop. I have to wonder, had the burners been used recently?" - while not an explicit denial that anybody has ever had a problem with exploding Pyrex due to normal use, do insinuate as much. 2 things seem clear: 1. the vast majority of Pyrex users have never and will never experience a problem with it exploding and, 2. Some Pyrex users have experienced it exploding and not always in situations that could clearly be labeled 'incorrect usage'. Even my own case, which I conceded was most likely technically my fault - I put the pan on a warm stovetop, not on a burner, and either way, no burners had been on recently - the stovetop was warm from the oven being on.

The 'YMMV' part isn't about making a call on whether or not this is happening - clearly it is, and clearly it is happening to statistically small numbers of people. The YMMV part comes in when it comes to the point where one must choose to use or not use this cookware based on this small likelihood of a problem. Everyone's own assessment of risk and the willingness to take it will be personal. For me, personally, the risk is too high. I am well aware the odds of this happening again are very low, but the reason I choose to no longer use Pyrex is because a)the problem, IF it occurs, is one that could be very dangerous - this isn't a cracked pan, it's an exploding pan and b)there are children and pets in my kitchen a lot - the risk level I am willing to tolerate with them is much, much smaller than that to myself. There are also, very often, adults who are unaware of the Pyrex handling rules in my kitchen.

I don't know, I just bristle at the tone of some of these posts, especially the repeated contention that some people are using anecdote/personal experience to extrapolate incorrect info (i.e. this happened to me, therefore it must be very likely to happen to everyone else) - that simply isn't true. I don't think a single person in this thread, even the Pyrex haters, would argue that this is "likely" to happen. It isn't. We get that. It is VERY unlikely to happen. Understood. I choose not to take what I acknowledge is a tiny risk.

[sueatmo]

Exactly. Pyrex is neither the only, nor the best baking option. Why take the chance?

[flourgirl]

Exactly. I know I personally never once stated that I expected this to be a likely occurance for all pyrex users - it's the possibility that it can happen, even with correct usage of the material, that says, to me at least, that it doesn't really make a lot of sense to keep using the material when there are other, safer and better alternatives.

[Rella]

Funny, but the other day when I had several alternative pans to a Pyrex 8x13 pan, I picked up the pyrex. Why does one do that after hearing the admonitions?; habit, I guess.

I'll try better next time - hopefully. And, why not?

[flourgirl]

I have to admit, I still have a few pyrex pans - i don't use them in the oven any more, I mostly use them for stuff like marinating - but one of them is the perfect-sized pan for dishes like enchiladas, etc, and I don't have another pan in a different material that is just this size. It's very tempting to go ahead and use it - but every time I think of that pan exploding in my oven, I pass it over & make do with something else.

[sueatmo]

I am in the same boat with pie pans. Something has happened to the stainless pie pans I had for years. They have disappeared. I have 2 Pyrex and 1 Corning. I have had the Corning since my marriage shower--41 years. The Pyrex pans are used in the microwave, and I consider them ideal for this purpose. I will never put them into the oven again. But I haven't bought a new one to replace. I don't make pies often, so it easy to put off doing so.

I don't like Pyrex bakers because they are large and unwieldy, and take up too much room on the table, if brought there. And now, there is this understanding that they might shatter. I have actually had a pie plate break after a time in the oven. You know, this is just another reason(excuse) to visit Home Goods and have a look around! Purely for a pie pan, of course! ; D

[Rella]

But of course, there's the "what-to-do-about" the 10" pyrex glass pie baker. I will still use it, I guess --

[sunshine842]

a pyrex pie dish makes, hands-down, the best pie crust anywhere (and I can look and see to make sure it's done). Cooks Illustrated did a review of pie plates back in the late nineties, early 00s, and came to the same conclusion.

I know there's a risk, but I also understand things like thermal shock and the ability for chips and dings to cause shattering...and I am willing to accept that risk.

[Rella]

And then there are also those bread pans, the ones that cooks usually use to make a carrot cake loaf, or bread loaves, or probably mostly quick bread loaves. They are great for meatloaf, too. I use them seldom, but I do use them.

[greygarious]

I agree. I have not yet had a problem with pyrex in the oven, but once I became aware of the problem I began putting a metal sheet pan under anything I bake in pyrex. If a pan should break, most of the mess would be contained.

My pieces are probably all from the pre-World Kitchen era, but the clear glass round casseroles have lots of scratches from knives and serving spoons, and that can ruin the integrity regardless of composition.

[sueatmo]

I've gone to white ceramic or stoneware bakeware. Much prettier when brought to the table. I have a small lidded vessel and a very nice deep, oval baker. I can't believe I used to use flat old ugly glass bakers.

I don't know which sort of pie pan I'm going to choose. I will continue to use my Corning Ware pie pan. I think the glass pie pans are wonderful for use in the microwave.

[moca123]

I just bought a Pyrex 20-piece storage set and find out few of them already have light scraches and tiny chips on the outer surface. Plus, some of them also have tiny bubbles within the glass, well, maximum 2 bubbles in each one. I know I may sound very picky. But will all these "defects" cause any breakage if I use in high heat in microwave or in the oven?
And, 2 of the them has more "black" color when the others have more "green" color if you see the edge from top. Are they differ in glass composition, such as the soda-lime type, etc??
Anyone has the same situations? Thanks.

[bbmks3bys]

We were cooking dinner in a pyrex dish and heard a loud bang - we all jumped and looked around - finally we saw that the dish exploded in the oven. Thank God it did it in there and not after we took it out.

[jcmods]

Really getting sick of all this junk made in China. I read the labels nowadays. I bought a roasting pan without reading carefully and it seemed the surface was a spray-on teflon coating. Started bubbling up the second time I used it and put a bunchof teflon flakes in my food. Completely ruined my Thanksgiving (that product was Wearever which you should boycott). But anyway, I will bet this Pyrex is made in China. I would rather not buy anything or I would look for the used pyrex at a garage sale or on Ebay. We really have to stop tolerating this BS.

[sueatmo]

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

This company site states that Pyrex is still made in the U.S. There is also a list of "myths" and full instructions about how to use Pyrex.

I think it is worth reading, but I still don't think it is safe. This is my opinion.

[CookingForReal]

I am baffled that people are surprised when hot glass shatters when you put it on a cold surface. It's simple physics!

Maybe its just that I grew up cooking with glass cookware - we had the Pyrex cake pans, both round and square, that you can't find for love nor money now. I was taught ALWAYS to use a trivet, cork, towels, or wood for glass, and metal trivets only for metal pans.

There's nothing wrong with Pyrex - use it properly and chances that it will break are slim. If anyone has any of the cake pans they want to get rid of, just send 'em on to me. I have enough of the other sort.

I was EXTREMELY disappointed to find out that corningware isn't real corningware anymore, too! Seems truth in advertising ought to kick in there!

[MplsM ary]

But a lot of folks are reading and following the instructions to no avail: http://www.consumeraffairs.com/homeow...

Would you expect the glass plate of a microwave to explode if you cooked a frozen dinner? No. Why? Because that glass is tempered borosilicate glass. Just like Pyrex should be, but isn't.

[CookingForReal]

That website does not review postings at all. Also, they charge companies $300 a month for a "membership" to respond to postings on the site. That's $3600 per year. Not really a reliable source.

I have quite thoroughly read and understood the review Consumer's Reports did, and the number of scenarios you describe are very small. As they note, such occurrences most often are the result of old damage, cracks that were already present in the bakeware. The difference between borosilicate and soda glass isn't that big; however, the annealing process in cheap factories in China probably IS a problem. Nevertheless the breaking-out-of-nowhere-for-no-reason-scenario is a vanishingly small proportion of the reports. Most boil down to the type of situation described above, somebody sets a hot glass dish on a cold metal or granite/marble/whatever surface and thermal shock shatters the glass.

Got any pyrex cake pans? As I said before, I'll take 'em off your hands anytime.

In the meantime I REGULARLY cook with pyrex for nearly everything that goes in the oven, for over 45 years, all my current pyrex is "new" pyrex (since the alleged switchover in manufacturing) and nothing has ever broken.

Consumers Report were only able to reproduce breakage due to thermal shock. I'm not saying there were no incidents of breakage due to less obvious causes - but they weren't able to make it happen.

I do think that the current situation with unregulated manufacturing in China (mostly) needs to be addressed, and soon. I do think it is likely that there are flaws in workmanship, materials, and processing (such as annealing, improper melting of the glass, bubbles or other occlusions in the glass, etc etc etc) that probably make it more likely - but still not very likely - that glass bakeware manufactured under these circumstances may break.

Nevertheless, people complaining that they didn't read the directions before throwing them away so how could you POSSIBLY expect them to know proper use and care really need to get a grip and take some responsibility. Even a rudimentary knowledge of physics should tell you, at least after the fact if not before, that hot glass set on a cold, possibly wet, surface, is likely to shatter.

The posting I responded to described a situation where the glass broke due to thermal shock. A little care is really all that's necessary to stop that from happening. Putting a hot pan of any substance on a cold burner isn't the world's best idea anyway - Every once in awhile (about as often as we hear about a Pyrex pan shattering in the oven) someone will have an electric burner break on them due to - thermal shock. I don't think we're all going to stop using stoves because of that.

YMMV, but I'm not really seeing a reason to throw out my beloved naturally non-stick Pyrex bakeware.

[montrealeater]

I don't know if you're still responding to my post specifically but I *did* and do take responsibility. I put the pan on the stove surface (it was warm, btw, not cold, if that matters), so it was my fault it exploded. The only thing that strikes me about this whole issue is the fact that HEY, YOUR GLASS PAN MAY EXPLODE IN YOUR FACE is less known than I feel makes sense. I wonder why that is. I grew up watching my Mom cook and helping her, and she was always careful to give me safety tips etc., but no one, not my Mom, not my cooking class teacher in highschool, no one ever told me about the exploding issue. And it may be rudimentary physics but a)I am an English Lit grad and, you know, 'science is hard' :D, and b)I have always thought of Pyrex as 'tough' - as a material that for whatever magical reason *wasn't* going to shatter without serious deliberate attempts to do so. Again, I am NOT saying that because no one ever told me, that it isn't my fault, I'm just surprised I never ran across the info. I don't deep fry turkeys indoors either, but I know it's probably not the safest idea. Exploding glassware seems like something that would be...I don't know...taken more seriously (i.e. more widely known as a saftey issue).

What form do the warnings take on packaging, has anyone seen them? My Pyrex came to me second hand and packaging-less. I'm curious about whether or not it's fine print on an insert or a big bold warning right on the box etc.

[flourgirl]

"The only thing that strikes me about this whole issue is the fact that HEY, YOUR GLASS PAN MAY EXPLODE IN YOUR FACE is less known than I feel makes sense."

Exactly.

Bakeware that inherently carries that risk is not something I am willing to use in my oven any longer. Exploding pyrex is a terrifying experience - and in my case, with my completely open floor plan, and a toddler at the time my incident occurred, who very easily could have been running through the kitchen as I opened the oven door and the pan exploded - well, I could have had an unbelievable tragedy on my hands. It's just not worth it. There are plenty of safer alternatives that work just as well as pyrex.

[montrealeater]

Yep, Flourgirl, I understand and agree. When it happened to me there were little (very little, but mobile) kids and dogs in the house and although I would definitely have been upset if it had happened to me when I was alone in the house, it was very shocking at the time (in fact still is) to think what could have happened. It had me shaking for over an hour and I'm not really a timid person. There were large shards of glass over 6 feet from the stovetop!

As I said, my actions played a part, but this is no "don't put this spatula on a hot surface or it may melt" warning. I'm surprised there haven't been any lawsuits over this yet (or have there?).

[sunshine842]

I'll duke it out with you for all the orphaned Pyrex that comes your way -- I love the stuff, have been using it for several decades without incident, but after a case of slippery hands this weekend and a concrete-tile floor, am now in need of an 8" x 8" baking dish. Dammit.

It was a bad weekend -- total wreckage: my 8" x 8" Pyrex baking dish, a stemmed water glass, a lightbulb, and a flowerpot. All in just 2 days.

[MplsM ary]

They do still make the Pyroceram but you have to explicitly look for Pyroceram or 'Stove Top.' http://www.shopworldkitchen.com/corni...

[sueatmo]

OK, my pie plate broke when I put it on a room temperature glass cooktop. It wasn't cold, or even especially cool. The fact that this happens to so many, tells me that users don't know of the danger, or the "rules" for safe use are too hard to follow. I don't think that Pyrex bakeware is safe. Why use it when you have so many other options?

[paulj]

If the pie plate had been in the hot oven, say 350 or 400, and the cooktop was room temperature (70), the temperature contrast was 300 degrees. A cold cook top (e.g. fridge temperature) would only be 30 deg cooler. The temperature of the cook top wasn't so much the issue as its conductivity. The hot baking dish lost heat quickly to the cooktop, contracted and cracked. If it had been set on a hot plate or wire rack, it would have cooled slowly.

Several summers ago I was washing my car. It was a sunny day, but not particularly hot. But as soon as the water ran down the warm windshield, a preexisting crack spread the rest of the way across the glass.

Glass is prone to cracking when subjected to sharp temperature contrasts. Apparently the tempering of oven glassware allows it to handle the change from being cold to the hot oven, but it does not handle a sharp change in the other direction nearly as well.

[sueatmo]

You know, I just don't think Pyrex is safe for oven use. It is too temperamental. Perhaps it was a good choice 60 years ago, but now we have so many other choices. I mean, glass isn't even a good heat conductor, right? We can do better, and we can do safer. Again, this is my opinion.

[Rella]

When I was contemplating buying a glass-top range, I heard many stories about the glass cracking; not dangerous except to the pocket-book for replacement.

As a result of their adamant reasons not to have a glass top, I have been very cautious as to what I set on top of the glass-top.

We have running discussions about this:

"Well, if I sit it down on the round-burner-part, that is meant to be more able to withstand the heat."

And so on.

[montrealeater]

Wow. This happened to me! I just assumed it was a one-off. Clear glass baking dish (not sure of the brand - probably Pyrex) out of hot oven, placed on room temp stovetop, exploded on impact. And I mean 'exploded' - not cracked or broke. Glass shards flew everywhere, all over the kitchen, floor etc., and there were children and pets in the house at the time. I remember it happened so quickly I didn't register right away what had happened. One second I was holding it in my hand, the next there was glass (and chicken and hot grease) everywhere and no more dish.

Completely open to the idea that I may have been handling it wrong. To be honest, up until this thread, I was unaware that there were precautions (heat related, not impact related - I knew not to bash it around) to take with glass bakeware - it never crossed my mind. That said, if these things are likely to *explode* I feel like the manufacturer's warning need to be stated very clearly at the point of purchase. That exploding dish was the only piece I had, and I just won't purchase any more.

Kind of crazy to hear how many people this has happened to, though. It was scary and shocking.

[Spoan]

After reading many threads, articles, etc., I have decided to pitch my Pyrex bakeware. I am curious if anyone has thought about glass lids for skillets, stoneware, etc. Do you feel comfortable keeping & using these? I know I've knocked the glass lid on the side of my cast iron skillet a few times while putting it on. I suppose it could be compromised...

[ellabee]

Bodum is taking the opening provided by public concerns about soda lime pyrex to promote its borosilicate bakeware here (otherwise I have a hard time believing the word 'borosilicate' would make it into the marketing copy). Some have silicon covers (for marinating, fridge storage, freezing, transport):
http://www.zappos.com/bodum-hot-pot-1...

[CrazyOne]

Another description of the difference (and short notes on the science behind them) and an interesting side effect: changing Pyrex made it a little more difficult to cook crack (as in crack cocaine). The tempered glass can't handle that process so they have to seek out borosilicate instead (apparently usually stolen labware as opposed to trying to find alternate sources of borosilicate).

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

[sunshine842]

Nice idea, but this letter:

http://www.worldkitchen.com/usr/pdf/D...

indicates that haven't made borosilicate glass in over 60 years -- just a few years before the appearance of crack.

[CrazyOne]

Hm, yes, interesting. CR and the letter is talking about bakeware and PopSci is talking about measuring cups, so there still could be a difference. It's also possible that PopSci has fallen victim to the same assumption that CR and many other people seem to believe: that all Pyrex was borosilicate until the brand was sold to World Kitchen. We now see this was not the case at least for bakeware. Not sure the letter is 100% clear on the measuring cups, but it may be true for those too.

I know in our house one or more of the old Pyrex glass baking pans says Made in France so not sure which that would be since the letter is only talking about the US plant.

[MplsM ary]

I hate to sound like a conspiracy theorist but this is the third version of the story they've given us. First they said they had no idea when the change to soda lime happened; then the
formula changed some time in the 70's, now it's 60 years ago. I don't think we'll know the real story until a lawsuit gets to trial.

[sueatmo]

FYI, I saw French borosilicate glass cooking vessels featured in a new (this week) sale flyer for Tuesday Morning. The styles available will differ from store to store.

[Michael549]

There was a very interesting article in the January 2011 - edition of Consumer Affairs magazine about Pyrex and Anchor Hocking cookware, and the whole issue of exploding cookware, the history of pyrex, accidents using the cookware, etc. There is also a Snopes page on this issue.

1) A few facts, Pyrex was a "brand trade mark name of Corning" for its heat-proof glass cookware invent in 1915, and it the earlest years of the cookware the cookware was made of borosilicate glass, then both borosilicate glass and soda lime glass, and now in America only soda line glass. Both Corning, and now World Kitchen report that dishes labeled "Pyrex"have been made of soda lime glass for the past 60 years, the changeover occuring in the 1940's. Corning sold its consumer housewares division to World Kitchen in 1998, which has produced the Pyrex products in the same plants using the same materials since then.

If appears that at some point both borosilicate glass and soda lime glass were used to make Pyrex dishes, but by the 1980's, such dishes were made of soda lime glass for several reasons - cost, environmental issues, product safety, etc.

2) All glassware products suffer from thermal shock - that is a rapid temperature change, however some glasses handle thermal shock better than other glasses. There are some 370 million pieces of Pyrex cookware in use, it is found in 80% of American homes - suggesting that many consumers find the products useful.

3) Pyrex is not "indestructible" - all glass will break under certain conditions, and the cookware has usage guidelines that should be followed. For example, generally the cookware marked as Pyrex (regardless of being soda lime glass or borosilicate glass) in its use guidelines say to NOT PUT the cookware under the BROILER. The cookware was not designed for such direct heat uses.

So what do we have in this message stream - folks who put the dishes under the broiler and who then wondered why the dish cracked! DAH! If they tell you doing "X" will crack the dish, and you "do X" - then why are you surprised that it cracked?

So what do we have in this message stream - folks who put the dishes on hot stove tops, then they wonder why the dish cracked! If they tell you that doing "X" will crack the dish, and you "do X" - they why are you surprise that it cracked?

4) Corningware - the white dishes are based om a glass-ceramic process that produces dishes that can withstand a variety of temperature changes. The material was originally designed for use as the nose cones of ballistic missles. Millions of the white dishes with the blue cornflower and other designs were produced. Corningware was manutactured by Corning, until the sale to World Kitchen, and for a few years it was also produced by them.

The original pyroceramic glass version of CorningWare was removed from the US market in the late 1990s. It was re-introduced in 2009, due to popular demand. Since then World Kitchen has produced similar dishes made of common white glazed stoneware. The packaging for these newer CorningWare branded cookware products say specifically that they are not for stovetop use.

5) Visions by Corning was a glass cookware line introduced in 1982 and widely popular Visions was a ceramic cookware line, with glass (Pyrex type) lids. It is available again through World Kitchen, including their outlet stores and through the web.

Visions dishes especially the "base parts" are not Pyrex - only the dish lids are Pyrex. Visions dishers are "tougher" than Pyrex dishes in the sense of handling temperature extremes and changes. So yes, there were videos and commercials showing the "extreme" things that could be done - but these dishes are NOT Pyrex! Visions could go directly from the oven on to the stove for further cooking - Pyrex can not - Pyrex bakeware was not designed or meant for the stove - it says so right on the cookware! Visions like the older white Corningware was made for the stove-top, oven, freezer, etc. and to be taken directly from one to the other. Although most times it is best to actually let food thaw out a bit between switching places - better for the food that is.

[sueatmo]

FYI, I have had a Pyrex pie plate crack and break and it was not placed on a hot stovetop. I pulled the plate out of the oven, with food in it, and placed it on a completely cool glass cooktop. The plate cracked across the diameter. You could hear it.

It is easy to say that if the Pyrex is used as it is supposed to be, there would be no explosions or breakage. However, the fact that so many of these incidents happen tells me that we have no business using this product for any sort of cooking.

If memory serves, the people mentioned in the CU article had not used the Pyrex incorrectly.

Since you seem to have a great deal of info about Corning Ware and Pyrex, perhaps you could clarify a previous question. Can you buy the same sort of Corning Ware now that you used to be able to buy? In other words, does the new stuff perform the way the old stuff does?

Thank you.

[paulj]

Placing a hot glass plate on a cool glass cooktop is nearly as bad as putting a cool plate on a hot cooktop. Hot glass ware should go on an insulating pad or wire rack, so it can cool slowly.

[sueatmo]

I accept what you say about hot glass on a cool glass cooktop. However, I don't think what I did was unreasonable. If the stuff can't stand normal handling in the kitchen it shouldn't be marketed for kitchen use. The problem isn't that people don't know how to handle the stuff; the problem is that it breaks when used in a logical way. We don't normally clip and save instructions for bakeware, and refer to the instructions every time we use the stuff. Add this to the fact that Pyrex used to be less susceptible to thermal shock.

I actually do use Pyrex. I use glass measuring cups, and I will put them in the micro. And I have glass pie plates I use in the micro for steaming veggies. I will never use them in the oven again.

[flourgirl]

"If the stuff can't stand normal handling in the kitchen it shouldn't be marketed for kitchen use."

I feel the same way. Pyrex apparently has to be handled very gingerly in the kitchen, and I no longer use it in my oven, among other things.

[paulj]

I wonder if people who have problems with shattering Pyrex also have problems with scratched and flaking Teflon.

[ellabee]

". If the stuff can't stand normal handling in the kitchen it shouldn't be marketed for kitchen use."

Here's where there may be a generational difference. Those of us who grew up with Formica countertops just have never assumed that it's "normal handling" to put a hot container (whether from stove or oven) directly onto a counter. We internalized the idea that hot glass in particular should go onto cloths, wooden trivets, or dry metal trivets.

Somewhere along the line that truth seems to have been lost, as people got used to taking metal and enameled cast iron pots directly from the cooktop or oven onto a stone counter. Doing this should not be considered "normal handling" for porcelain, stoneware, and glass (pyrex) containers. There are literally millions of cooking-years of experience in the U.S. with pyrex loaf pans, casseroles, and lasagna pans that have never cracked or exploded.

There may be some real manufacturing problem now, but it's also the case that the kitchen wisdom about hot vitreous pans and dry cloths and wooden trivets has been lost.

[sunshine842]

I think there's a LOT of truth to this.

(and stone countertops -- and Corian and all the others -- CAN crack from thermal shock -- it's rare...but it can happen. All the more reason to use a hot pad/rack/etc)

[flourgirl]

There have been lots of people who had pyrex explode on them who didn't put a hot pyrex pan on the counter, etc.

I can't speak for suetmo, but as for myself, I was just speaking in generalities, i.e. that I know of no other material that will explode in the oven the way my pyrex pan did even though I had never once dropped it, it was at room temp when it went in the oven (and hadn't been cold in the first place,) that the food that went into it was already warm, etc. etc. The only thing I can figure was that it had some fine scratches that made it vulnerable.

And that's what I refer to when I talk about normal kitchen handling. If a pyrex pan can violently explode because of some minor surface scratches (and I don't even KNOW that my pan HAD any scratches when mine exploded) than I think it's an absurd material to be making oven ware out of. Period.

[sueatmo]

I have had a Pyrex pie plate, used for baking something in the oven, crack and break when it was pulled from the oven, and placed on my glass cooking surface which was cool. I AM of the generation who would intuitively put all hot things on a hot pad. I thought placing it on my heat proof but cool cooktop was fine, but I was wrong.

As I said before, ". If the stuff can't stand normal handling in the kitchen it shouldn't be marketed for kitchen use." And yes, I do use Pyrex measuring cups and large mixing bowls, but I don't put them in the oven, ever.

Best thing to do, I think, is to not buy any of this. Throw away all Pyrex baking dishes. There are better vessels to use anyway. (Ever had to scrub one of those things clean after baking something into the corners and edges? Ever had to juggle your serving dishes around on the table because someone brought scalloped potatoes in one of those space hogs?) But this is my opinion. Not everyone will agree.

[nothingswrong]

this whole thread is freaking me out. lately i've been washing all my pyrex with my eyes and mouth closed, scared it's going to blow from the friction of a soft sponge!

my mom grew up in the midwest in the 50s and still uses all her pyrex from decades ago. when i first moved into my own place, she bought me a set of knives and a 13"x9" Pyrex casserole/baking dish. i was painfully inexperienced in the kitchen, and i can't tell you how many times i removed that thing from the hot oven--full of pineapple upside down cake or lasagna--and set/slammed it down onto the cold tile counter. i even dropped it once when washing--watched it in slow-mo as it made its way from my hands to the hardwood floor and tumbled a few times. and... nothing. not even a chip or hairline crack.

i've had that baking dish for years now and haven't had any problems. i must have a good 15+ Pyrex pieces that i use obsessively--though mostly for measuring, mixing, and in the microwave.

regardless, like i said earlier, this thread is freaking me out.

[sueatmo]

I use my large Pyrex measuring cups for microwaving, and have had no probs. I would never, ever use them in the oven.

[flourgirl]

I will say this again and again and again. When my dish exploded on me, I HADN'T put it under the broiler, I HADN'T put it on the stove, I HADN'T put it in the oven cold (it was never cold) - and it exploded into a gazillion pieces anyway.

So don't "duh" people. It's very condescending and insulting to those of us who experienced it. It was quite frightening, it could have been a real tragedy and I would NEVER use pyrex in the oven again. Never.

[Michael549]

I do not mean to be condescending or insulting, nor do I wish to imply that "what folks say happened - did not happen". I am not a shill for any company etc. Nor was I talking about EVERY member of this forum, either. I am not trying to explain EVERY situation. However a few messages above this one are folks talking about using the cookware in ways that were clearly marked on the box, in the paper guides, and on the cookware AS NOT TO DO! From folks talking about putting the cookware on the stove to boil, others putting it under the broiler, others putting it on the stove even after they just turned the burner off - as if the burner would not still be hot, etc. So yes, after some 370 million pieces of the product sold it does stand to reason that some folks might indeed have problems through no "fault" of their own. There are several messages just as I have described in this stream and in the other streams on this website about pyrex dishes. Clearly one fact has to be made clear: " Things made of glass can crack it - is the nature of glass to crack - it is the conditions, stresses, and what was done that matter."

I've been told that it is best to place hot pyrex cookware with hot food inside, on a dry cloth towel or trivet. Many folks (but not everyone) have granite countertops that are cold to the touch or when placing a hot dish upon them may (I said may) create not a heat crack problem but an impact problem - the dish was bumped on the hard surface. Again, that's just a guess - I was not there. I have cork-board trivets that I put hot dishes on to protect the counters and table.

The Consumer Affairs report showed that with Pyrex dishes that there should be NOT BE ANY WATER on the granite countertop, or (by extension) on the cloth towels/pot holders. That is a sure-fire way to crack the dishes, nor should one pour cold liquids into a hot dish. The Consumer Affairs report indicated that they did not examine every case or claim - thus they could not "verify" any of the claims made. Their report also showed that when the cookware is used NOT in compliance with the safety guides, it will crack - a feature that they tested on purpose. In their tests, they were able to make all the cookware crack/break regardless of which formula of Pyrex was used.

The whole "soda lime issue" is that Corningware and World Kitchen makes the Pyrex cookware (and has for 60 years), better able to withstand bumps and bruises - but leaves it a bit vulnerable to heat/cold related cracking. While the alternative, the borosilicate glass that is mentioned in the message is a bit better to resist heat/cold related cracking, but does not hold up well to bumps and bruises. Most folks complained of bumping, dropping and bruising that cracked the cookware - which they feel that have dealt with by using the soda lime formula. There were also issues of costs, enviromental protection, etc in the decisions 40-60 years ago for the movement to soda lime glass - according to what I have read on Snopes and other sites.

I am a user of the older white Corningware and Visions products - which can withstand a variety of "abuse", and in comparison I only have a few Pyrex bakeware pieces. I have however plenty of Pyrex pot lids. I've had these items for years, about three decades. Now I feel old saying that. (smile).

The new Corningware items since the 1990's produced by World Kitchen is NOT the pyroceramic dishes produced earlier, but a white stoneware composition. These newer items are made for the oven, fridge/freezer, dishwasher, etc. - but not the stovetop. They CAN NOT withstand direct heat, and they say so on the box, paper guides and on the cookware itself. So no the "new stuff" does not perform the way the "old stuff" did because the formula used to make the dishes was changed, but that is clearly said so on the box.

Some folks go on Ebay or other vintage websites to buy the older white Corningware or Visions products, or order the white Corningware or Visions from the "over-seas" websites of World Kitchen. Usually the word - Classic is applied to the name on the website, for example - Corningware Classic, etc. World Kitchens does not market the "stove-top" capable cookware in the Unitied States - either Pyrex, Corningware or Visions.

Again, I was not trying to be condescending or insulting.

[flourgirl]

I have to agree that there are people who misuse this cookware. And I probably shouldn't be so defensive, but I would point out that there was nothing in your original post acknowledging the possibility that at least some of the reported incidents might have happened in spite of not using the cookware incorrectly. Which than implies that the fault for all exploding pyrex lies with the user, and not the material itself.

[sueatmo]

Thanks for clarifying the Corning ware issue. You answered a question someone had earlier in this thread.

I do think that since so many people have had problems with glass explosions, this product should be recalled and redesigned. One can maintain that if certain conditions are met, no problems would ensue. But, clearly, for one reason or another problems are occurring. Part of the problem might be that users expect Pyrex and Corningware to have the same properties they had for decades before. Expectations are the same, even if the product isn't.

When you have a heat resistant counter or a cool glass cooktop it is reasonable to expect that a baking dish would not crack or explode if it is set on it. That is my opinion.

I got rid of my big old pyrex baking dishes for another reason, though. I hated the room they took up on my Thanksgiving table. I prefer deeper, plain white baking and serving dishes with a smaller footprint now, although I do have a Corning Ware French White casserole that is at least 20 years old.

And I did see some French White casseroles at BB & B recently. I don't know if they are the "classic" line or the newer stuff I have seen at the grocer's.

[Michael549]

Most likely the French White casseroles at BB & B and at your grocer's are made of the same white stoneware composition. Simply looking at the bottom of the cookware is a sign - is there a ridge or ring on the bottom of the cookware, is this ridge coarse?

If so - the dish is made of the white stoneware composition. Most of the corningware dishes using the older pyroceram composition with wide handles had smooth flat bottoms to be used on smooth top ranges, and those with the nub handles were clearly to stovetop usage.

Simply turn over the display models and look at the bottoms. Or read the box, it will say "no stove top usage". These particular models have been out for 20 years or more - so there are plenty of them in stores.

[sueatmo]

I'm sure I would be able to tell if it was the old fashioned French white Corning Ware. I appreciate the explanation you've given. I would never think to check the bottom of a pan to see if were smooth. One thing though, the French White vessels have never had handles. The pans resemble souffle pans with a round deep shape and no handles. They were by far the best looking of the Corning Ware.

[Michael549]

Yes, you are right about the French White dishes that were meant for souffle's. Often times the Corningware dishes that did not have any handles (pyroceram based I mean) were NOT meant for the stovetop. Not because the dish itself could not take the heat, but because there were no handles - it would be a safety hazard handling a hot dish on the stovetop. Often such dishes were not recommended for the stovetop. I forgot to mention that tidbit, thanks. Mike

[ellabee]

"When you have a heat resistant counter or a cool glass cooktop it is reasonable to expect that a baking dish would not crack or explode if it is set on it. That is my opinion."

It's an opinion contradicted by the experience of hundreds of years' worth of cooks. The heat resistance of the counter doesn't affect the vulnerability to thermal shock or impact of the baking dish you want to be able to put right on it. What you're describing is risky not only for pyrex, but for porcelain, stoneware, or space-age ceramicware.

Dry cloth, cork, or wood minimizes the risk of thermal shock or impact to any hot, vitreous material. Using trivets is no more "delicate handling" than using hotpads with pan handles. It's normal kitchen behavior.

[paulj]

One of my initial cooking 'pots' was a 1 1/2 qt round Pyrex. I don't recall what happened to it, but I don't recall it breaking. I still have a few glass pie plates, and glass measuring cups, including an 8 cup one used mainly for microwave cooking.

But in past few years I have discovered traditional earthenware, both the Chinese sand pots, and Spanish cazuela. They can be used on a gas flame, but still require protection against thermal shock. I don't even put them in a preheated oven. And I have a spare sand pot, for when (not if) one brakes.

[sunshine842]

As a young bride decades ago, I actually registered for Visions cookware -- what a mistake THAT was!

Hated that stuff, but soldiered on with it for a couple of years until I just couldn't take it anymore. The heat retention meant that everything burned...and there's NO scrubbing with that stuff...you have to just soak it and hope for the best. It DID make awesome fluffy rice -- but that's the only nice thing I can say about it.

Never had one break...but I sure thought about taking a ball-pein hammer to it a few times.

[Rella]

I really liked the Visions many years ago and bought loads of pieces of it. I believe there are still a few pieces hanging around here just for ole' times sake.

When taking a year off and traveling across country in an RV, I took 3 pieces to cook with. They were always wrapped with kitchen towels against breakage once we started down the road. Nope, they all cracked, not chipped, but cracked almost in half vertically.

[mleighn]

One of mine just exploded the other day too! My apartment has an electric stove, so its not immediately obvious when the burner is on. My boyfriend had a pan of enchiladas sitting on the stovetop waiting to be eaten and turned on a different burner to boil some water for tea. He happened to be rushed and had accidentally turned on the wrong burner....the one under the casserole dish. Needless to say it exploded all over the kitchen and into the living room. Thank god he was in the other room when it happened....

[tuttebene]

I purchased a whole set of new pyrex baking dishes with the plastic covers because I prepare many meals for freezing for my elderly parents. If a product requires extreme care, I worry that an accident may be imminent; mistakenly going from freezer to oven is probable in this case. Does anyone know if this shattering problem also involves Corning Ware, old or new?

[sueatmo]

I think, and I hope someone else knows for sure, that the older Corning Ware is safe. I have had a glass pie plate break. It did not explode. I use glass pie plates in the microwave. I have decided never to bake in them again. But I do use my Pyrex measuring cups in the micro all the time. I dishwash them. I pour boiling hot broth into the big ones from the pressure cooker. This stuff is the newer, not the older.

If it were me, I'd get something else for my elderly parents. For one thing the stuff is probably heavy for them to maneuver. if it drops, it might well break. I'd use a good quality plastic than can be safely microwaved.

The thing is that so many people experience the exploding glass that I'd say it is not safe to be used for cooking or baking. The manufacturer says all these cases are because of improper handling, but even so, it is apparent that normal kitchen use fosters these "improper" situations. There are safer alternatives.

[greygarious]

Be sure to read the labels carefully. Some of the current heavy glass storage containers - e.g.
GlassLock - are labeled as safe for fridge, freezer, and microwave, but NOT for oven baking. The stuff is heavy and looks like pyrex. It makes little sense to me that a container that can go from freezer to microwave can't take oven heat. I have been using mine to bake smaller dishes of casseroles and the like, but what I do is to place them on a metal sheet pan before filling. I bake them on that pan and do not remove them from the pan until it has cooled enough to be handled without potholders. No breakage in dozens of uses but I AM careful in handling them, and always hand-wash them. Since reading about the explosions a few years ago, I put all my glass and ceramic cookware onto a sheet pan before using. Nothing has broken but if it ever does, at least I won't have food all over the bottom of the oven.

I wonder if automatic dishwashers have anything to do with the breakages and explosions. More jostling, temperature extremes, etc. I don't use a dishwasher. I shattered what was probably an original Pyrex decades ago, before I knew that damp surfaces were a no-no.

Also worth mentioning. The ORIGINAL white Corningware with the blue cornflower is not suitable for microwaving. The cookware itself heats up to dangerous levels, without effectively cooking the food unless used for prolonged intervals. Once microwaves gained a foothold, Corning reformulated the cornflower cookware to be microwave-appropriate.

[jarona]

When I first started to date my fiance, I was nervous about the idea of cooking for him. He's French, after all, and --well..you get the idea.
Anyway, when I finally did make a great meal for him, I made sure it was going to be something he would remember. Chicken with Tarragan...nice baguette, good cheese..great wine..and for dessert--a cherry clafoutis.
Well, I was kind of nervous--about my cooking being judged. In my haste, I took the chicken off the burner..I didn't have a gas stove at the time, so the stove was flat. So I turned the burner off--I took the clafouti out of the oven and placed it on the "off" turned burner--just to sit for a minute until I moved it. Wouldn't you know--the clafoutis was in a pyrex pie plate. It exploded ALL OVER the kitchen, and me...and since he was standing there--him. Oh no.
To add insult to injury, when the mess was cleaned up, we sat down to have what was left of the meal--bread and cheese..and wine. As luck would have it--my luck o' the Irish, I spilled the wine all over him.
I've never used Pyrex since..and he is still with me!

[aliris]

Oh my goodness. Jarona, certainly you created a memorable meal. Glad everyone's all right! Whew...

[cutipie721]

I stumbled upon these...

http://www.kitchen-universe.com/Searc...

[andyman32]

Add another one - our Pyrex baking dish exploded forcefully last night, some small shards of glass and dust on the counter 4 to 6 feet away, after baking some hard-shell tacos at 425F, then placing the dish on the stove top (room-temperature). With two small kids in the house I think we'll be looking at earthware as suggested above...

[Nilda4Jesus]

Yesterday this happened to me. After my frightening experience, I've been blessed. Glass particles were on my head, neck, arms and legs.. I am warning everyone who do not understand this product! Very dangerous, this was made to use in oven and microwaves. Read up on the dangers. This did not just shattered, it literally exploded in front of my face. Large pieces flew, could have cut up my face & eyes. I'm fine, was shaken up.

[nothingswrong]

Sorry that happened to you... What were you making exactly?

I have so many Pyrex bowls, measuring cups, and bakeware that I don't know what to do with them. Actually, I do--I use them daily. Some of my pieces were given to me by my mother when I got my first apartments (they are 30+ years old) and I've supplemented with many new ones. I stick them in the microwave constantly (for heating single-servings of frozen peas and have even made rice in there out of desperation), in the oven (lasagna, cakes, etc.), and they always get hand-rinsed then washed in the dishwasher on high heat. I've NEVER had a problem with either the old or new ones. I am notoriously clumsy when carrying heavy things and have even dropped my 9"x13" Pyrex pans on the hard tile of my kitchen without so much as a scratch on them...? Maybe some of these newer pans are slipping through the assembly line with defects. I don't doubt everyone's experiences and they honestly worry me. I was actually just thinking about going and buying another set of the small storage bowls...

[Nilda4Jesus]

Hi, I didn't get notification that you replied, I just happened to come across that you replied.

To answer your question, I was turkey burgers. What I found strange when that happened, is that I had my pyrex for more than 15 years, and I cooked anything in them. It was very bazaar. One of the things I do remember in another incident was when I cook chicken wings, nothing happened to that glass pan until I put the hot pan into the sink and it broke, not exploded. So, I learned many years ago, that I can't put the pan in a sink or any wet areas, while the pan is very hot. Why the pan exploded like that, I have no idea, that when I did take the pan out and place on top of the stove that was clean and dry, I cut the burger, just to see if it cook well, because I only had it in the oven for about 10 minutes and put it on the middle rack and broiled. I don't know, I have broiled chicken wings in those pans too. What was different this time? Could it be too old? I just moved into a high altitude can that change?

So, I mostly use my pans in a microwave, hoping it won't explode. I have my other glass pans that are large, I would use it to make lasagna, anything that will fill the pan up for cooking.

[al b. darned]

In the article, CR said they purchased US-made Pyrex and European-made Pyrex Classic for the tests. The latter is borosilicate glass.

Does anyone know where Pyrex Classic can be purchased in the US (or from Canada)?

[aurora50]

My sister and I were making something using one of Alton Brown's recipes (I can't remember exactly what, right now). Anyway, the recipe called for taking the food-filled Pyrex (we saw him actually do this in his episode, with Pyrex) out of the oven and straight onto a range, to finish the cooking. (We have a gas range, I believe Alton does too).
The Pyrex was only a few years old.
Well, you can guess what happened.
We're still picking the glass out of the bottom of the range.

[Beckyleach]

Wow. Another discouraging example of "things aren't made the way they used to be..." I'm the second generation user of most of the Pyrex in our house. It was cooked in countless times by my mother, since the 1950's, first. And NONE of it has ever broken! In fact, it's the dishware that never ends...it just goes on and on my friends. :-)

There's plenty out there, dirt cheap, still. My local Junque shop sells almost all their Pyrex for less than $3 a piece.

[Chemicalkinetics]

Or you can buy Pyrex in Europe. Their Pyrex cookware/bakeware are still made with borosilicate glass.

[MikeB3542]

My understanding is that Corning Glass "Pyrex" sold to consumers for bake ware has been soda-lime glass since WW2, and not borosilicate, which is reserved for scientific uses (including the 200-inch mirror in the Palomar telescope. Corning had considered using the ubiquitous custard cups to help form weight-saving voids -- it was the Depression and they had lots in inventory -- but it didn't work.) Borosilicate is available from Europe.

My opinion is that the shattering is less about QC and more about how folks use it. My grandmother had all the basic Pyrex pieces -- 13x9, covered casserole dish, pie plates -- and she used them all very gingerly to avoid thermal shock. Part of this is marketing ("From the freezer/To the oven/To the table!")

[flourgirl]

My pan exploded even though I didn't do any of the things that should have caused thermal shock. It was terrifying and I will never use Pyrex in the oven again.

And frankly, if using a specific kind of cookware requires handling it "very gingerly" I prefer to use safer alternatives.

[Chowrin]

I knew someone who touched glass and it would explode. just a touch. Did you EVER drop that? even just a few inches? if it's not tempered, that's the likely culprit -- invisible fractures that picked just then to burst.

[flourgirl]

No, I never dropped it.

[CyndiN]

According to:
http://www.consumeraffairs.com/news04...
Anything bought before 1998 was made using the old processes and is safe (from exploding after heat changes, not from being dropped :)).

I don't see anything bad about using it for cold. 95% of my Pyrex use is in the fridge and freezer. I used to heat leftovers in the toaster oven (good size tabletop convection oven) but I'll probably stop doing that. Should still be good for storage but oy.

[KansasKate]

"Anything bought before 1998 was made using the old processes and is safe..."

Is there a way to tell when a piece was made? A mark on the bottom, maybe?

Edit: Snopes quotes part of the CR article here: http://www.snopes.com/food/warnings/p...

It seems that Pyrex switched over to soda lime before Corning sold to World Kitchen in 1998, but it's unclear how long before.

[Will Owen]

I've built up a pretty good collection of the old Pyrex stove-top pans, from 1 pint to 2.5-quart capacity, with the clip-on handles. As these have been out of production since I was a little kid, I think they're safe ;-) They're also my secret weapon for making good brown gravy …

[meatn3]

Here is a link to the site "Pyrex Love". They have great photos of dozens of vintage patterns. Not all have the date of manufacture, but it will help you learn which patterns are older.

http://www.pyrexlove.com/

My youngest Pyrex is from the '80's. I use vintage Pyrex almost daily and have never had a problem with shattering due to thermal shock. As a glass artist in a prior life, I would never buy the new Pyrex for oven use. Soda-lime glass is a very poor choice for oven use.

[meatn3]

(Wiping egg from my face)

I am surprised by the info that the glass formula changed 60 years ago...I had always heard and believed that it was borosilicate.

That said, I have no concerns using my vintage Pyrex.

[Ambimom]

I have two pyrex baking dishes; one is 40 years old, the other about 25 years old in which have oven baked thousands of meals and baked goods and have microwaved an equal number of times. Perhaps it's because they're made with the old glass recipe, but there is no way I'm ditching them. Last year I replaced all my plastic storage containers with pyrex. They go from freezer to microwave to dishwasher repeatedly without incident. I just don't put them near wet or cold surfaces when hot. So far, very good.

[DGresh]

I feel exactly the same way; my pan has got to have 20+ years on it, and is my go-to dish used many times per week. But I guess I ought to respect it more, since it looks like replacing it may be hard!

[EWSflash]

Agreed about the older stuff, I have pieces of pyrex, mainly older oval casseroles that have been my go-to bakeware for over 20 years. I don't plan to quit using it because of an article in Consumer Reports, whom I love, but they're far from infallible.

[boyzoma]

+1 - Mine are about 38 years old and still going strong.

[CindyJ]

I wonder if they're not making Pyrex like they used to. I've got several Pyrex pieces that get used in the oven quite often; they must be 30+ years old, and I've never had a problem. Maybe they've changed the composition of the glass in recent years.

[Chemicalkinetics]

Pyrex in US used to be made of borosilicate glass, now the Pyrex bakeware you see are made with soda lime glass. The Pyrex lab glassware are still made with borosilicate glass.

http://www.amazon.com/PYREX-Brand-432...

In short borosilicate glass has a very low thermal expansion coefficient which is why scientists have little problem using these borosilicate lab glassware for chemical reactions. Not to say they will never break, but they are resistant to thermal shock. Soda lime glass is not. Therefore you hear all these US Pyrex bakeware breaking.

I kept saying US Pyrex, because European Pyrex are still made with borosilicate glass.

[EWSflash]

Thank you very much for the explanation and link.

[KansasKate]

What what about impact? Cast iron sink, marble pastry board, granite counters... there are lots of unforgiving surfaces in a kitchen. Which type of glass is less fragile when it comes to being dropped or hit?

[Chemicalkinetics]

Great question, and I assume you actual know the answer as well. :)

That is World Kitchen (maker of US Pyrex) major defense. Although soda lime glass is worse than borosilicate in term of thermal shock resistance, soda lime glass is better in term of physical impact resistance.

[SherBel]

Huh?

I'm a glass artist, and I work with both soda-lime (104 coe) and boro. I've never heard of, nor experienced this claim of soda-lime glass having more impact resistance than borosilicate.

Not saying it's not true, but I've been melting glass for years, and in my experience, boro is the tougher glass in pretty much all applications involving impact. Most of my experience is with "accidental concrete floor droppage" or "fling-age", mind you.....not exactly peer-reviewed science:)

[khuzdul]

The soda lime glass in Pyrex products have been strengthened/tempered after forming to increase their impact resistance. That does not mean that it the glass has been toughened to be more impact resistant than borosilicate, but that the performance of their glass may be different than the performance of the soda-lime glass that you work with.

Anecdotal evidence aside, I would imagine that their bean counters and insurance adjusters ran the numbers of liability from injury of borosilicate breaking from impact vs tempered soda-lime breaking from thermal expansion, and the numbers (after factoring in cost of re-tooling the production line and differences of ongoing cost of materials) came out in favour of continuing use of soda-lime.

[C. Hamster]

Count me as someone who would much prefer thermal sturdiness.

I would be much more upset if my Mac and cheese exploded in my hands when I took it out of the oven than if I clumsily dropped a glass casserole dish onto my hard floor.

[SueF]

I had a glass bakeware product disintegrate in my hands. I took the glass out of the oven and it literally shattered in my hands. There was glass everywhere. Fortunately I was able to clean up and no harm was done to me....but I'm retiring the rest of my glass bakeware after the report in consumer reports. It is not worth taking a chance that the next time something happens the glass shatters and winds up in my eye or some other bad scenario. When the baking dish shattered I thought it was a defective dish and did nothing; but now that it has happened to many others, I'm not willing to take the risk any more.

[ellabee]

There may be problems with current production, but the world is full of Pyrex and Fire-King that have not exploded or shattered in decades of use. It's pretty useful stuff -- versatile, durable, and very inexpensive. Look for it in the second-hand market.

[Querencia]

Since we're talking about glass and ceramic breaking due to heat stress, here's another story: I took a hot steamy wet lid off a pan and set it on my glass cooktop flat so that it created a suction strong enough to crack the cooktop its entire diagonal length. We had to replace the cooktop. Now I set the lid down at the edge so air can get up under it.

[sunshine842]

*that* is crazy...I absolutely believe you, but whoddathunkit? (if I stop and think about it logically, yes, it can happen...but I don't think I would have given it any thought in the heat of the moment.)