HOME > Chowhound > Cookware >



One of my pyrex dishes did in fact explode today. These dishes are supposed to be able to handle hot temperatures. I guess they are made with cheaper alternatives. It was terrible and my finger got cut!

  1. Click to Upload a photo (10 MB limit)
  1. How did it explode? Inside your oven? Or shortly after you taken it out? Or it just exploded at room temperature for no apparent reason?

    5 Replies
    1. re: Chemicalkinetics

      Chem, stick with me on this. Fifty odd years ago, I was taught that glass is a liquid in a temporary state of rigidity. If true, and you break the surface tension, say a small imperceptible chip, then would not this weaken the overall molecular integrity of the glass vessel? Also, if true, then the glass vessel that was able to handle the stress of expansion/contraction uniformly (due to a uniform surface tension) now has a flaw (void) that allows a greater, concentrated non-uniform expansion/contraction, right?

      I could be wrong, but I am fond of this thought. I'll check back later to see what you think. Right now I'm getting a Pabst.

      1. re: dcrb

        While many people have thought that glass is a liquid, it is not. Glass is an amorphous solid. The molecules are disordered but they are rigidly bound.

        1. re: khuzdul

          Yes, I agree. I left out the amorphous portion. My mind is a little fuzzy after all these years. But basically, glass can go from solid, to liquid and back again. Not arguing the point.. I was just wondering that if the surface was damages as in a scratch or chip, as the glass cools down, would not the relaxation or compression try to fill the void and thus cause the fracturing? Conversely, in the heating, would not the void in the surface allow a tearing as the material heated up and expanded? I could have this all wrong but I think it is plausible. After decades, The only time a corning ware, pyrex, or anchor hocking product cracked was taking from a hot oven and setting on a cold wet counter top surface, or actually a wet towel on the counter. I have never had an explosion and neither has my wife.

          1. re: dcrb

            I don't think that amorphous solids work that way, but I could be wrong. "Liquid metals" are amorphous solids also and I'm pretty sure that they don't have issues with relaxation or compression to fill voids. For glass specifically it is susceptible to crack propagation because it is a brittle amorphous solid.

            1. re: khuzdul

              I wasn't sure either but it was a thought. I wonder how many folks take the cold casserole dish or what ever and and place it on a rack in an oven pre-heated to 325, or higher. Something is bound to happen over time. For us at home, all casseroles, whether in pyrex/corningware, fireking, or metal, get placed on a jelly roll pan to catch any bubble overs and is then placed in the pre-heated oven. Never had a problem. (watch my luck change this weekend!)

    2. It is true. I've only had one explode on me and it is . . . . shocking when it happens.

      I think what happened to me is that when I put the very hot pyrex down on the counter there must have been some cold water or something under it. I hear that water-to-steam sound and then . . . . . it just exploded. It was pretty amazing. Millions of little pyrex pieces.

      12 Replies
      1. re: thimes

        What are people doing with the pyrex when it explodes? I need more details about this phenomenon.

        1. re: dixiegal

          I'd tell you more if I knew more. That is exactly what I remember happening. I wasn't expecting it to happen so wasn't really keeping track of things up until that point. I think mine had to do with a sudden temperature change in a localized spot. That is a total guess but it did happen and I wasn't doing anything that I would have considered unusual or different from what I had done 100s of times before.

          Wonder what the OP was doing.. . . . .

          And I guess just for clarification it didn't "explode" like it hit the ceiling. But since it is a tempered glass it shatters into a million little pieces - like a car window if you've ever had someone break one of those on you - millions of little pieces everywhere.

          1. re: thimes

            What happened to you seems to have a better explanation than the stuff that explodes in the oven. I think just about any glass container (and possibly some stoneware?) would be at risk under those conditions.

            I would expect so, at least. :/

          2. re: dixiegal

            I've not had it happen to me, but I have read that it happens with newer Pyrex, not the pieces you've owned for decades.

            1. re: dixiegal

              I've posted about this many times on CH, but when it happened to me, the pyrex was in the oven, thank god, because it exploded into a million little pieces. It was at room temp when it went into the oven, as was the food, so I have no idea why it exploded but I will never use pyrex in the oven again.

              1. re: flourgirl

                On vacation, at rented beach house. chicken breasts, a tomato sauce. 350 degrees. glass all over the oven. Horrible to clean up/out, we finally got it all. We guessed that the pan was just too old and too stressed. We rented the same house the next year, and there was a new pyrex baker. we avoided it. And have ever since. !

              2. re: dixiegal

                In Maine in a log cabin. Trying to thaw out some meat, with the frozen meat in the Pyrex casserole, and the Pyrex casserole sitting directly on the bare top of a cast iron wood burning stove. Fire burning in wood burning stove. In retrospect, it was surprising that it sat there a good long time before it exploded.

                1. re: AsperGirl

                  Wow, I can not believe you did this. Cold on glass and then container on heat is a big no no with pyrex. O well, we all did it at one time.

                2. re: dixiegal

                  one night when i was a kid (can't remember exactly how old) my family was out and i decided to surprise them with brownies from scratch. i remembered my mother melted the chocolate in one of her pyrex bowls, but forgot she did that over simmering water. i still remember the exploding glass and chocolate flying everywhere. thankfully, my mother wasn't nearly as upset as i anticipated.

                  1. re: dixiegal

                    For me it's only happened when I've exposed it to a severe temperature differential. Like preheated a Pyrex dish in a HOT oven (450) to roast chicken, then put in a cold chicken. (I now roast my chicken in cast iron). It also doesn't stand up well to deglazing (cool room temp liquid into hot pan)

                    1. re: Savour

                      Maybe I've been doing it wrong all these years, but I don't think you're supposed to preheat Pyrex, especially to fairly high temperatures. (particularly because of risk of shattering)

                      Deglazing's a bad idea for Pyrex, too -- unless you're using warm-to-hot liquid and a utensil incapable of scratching the surface.

                      1. re: sunshine842

                        Well, yes to both of them. Which I learned the hard way.

                3. No it did not explode in the oven. I had taken it out of the oven and placed it on the countertop. There were no wet spots

                  1 Reply
                  1. re: whodidit

                    The countertop was probably cool or cold.

                    Ceramics of all kinds -- stoneware, porcelain, tempered glass - should go onto wood or cloth when hot. This was easier to remember back in the day when no one would have considered putting a hot-from-the-oven dish onto the counter (because the counter was usually laminate).

                  2. Pyrex is not made of the same material it was years ago....buy it used at an estate sale...there are some french products that use the older glass formula ...old discussion on here


                    1. I had a 9x13 explode on me. One of the newer ones, not any of the older pieces of my grandmother's. I've since thrown out all the new Pyrex and have been given Le Crueset bakeware replacements as gifts!

                      1. I've had one explode on me once too as I opened the oven door to take it out. Scary stuff. I was cooking halibut with tomatoes and feta. Ruined, glass everywhere. Grr.

                        1. I just bought 2 Pyrex portables 9x13 glass is nice and thick @70% off, $8.50 each. The box says 2009.

                          I also have a bunch of round 2 cup and 4 cup food storage Pyrex pieces that I've used in the microwave. But I've only had them for about a year.

                          Anybody had the food containers explode?

                          3 Replies
                          1. re: unprofessional_chef

                            I had a spectacular explosion with a 9x13. I still use the Pyrex. I figure it's a once in lifetime thing that can happen.

                            1. re: SarahInMinneapolis

                              I had a vintage piece crack in the oven (not explode). It was a smallish oblong casserole, and it was a clean break--I don't think there were any chips. I figured the same thing as you, the odds are now with me ;)

                              I believe mine is all vintage. The only new (and by that I mean that I bought it new, but not yesterday) oven glass I have is all Anchor Hocking.

                              1. re: SarahInMinneapolis

                                Now that is interesting about crack cocaine ... you cannot get that kind of information just anywhere ;)

                            2. I remember being a small child in the early 80's maybe 6 years old, eating lunch at the kitchen table while my mom cooked. She had an empty pyrex baking dish on the stovetop, she thought it was cold but one of the electric burners was on. The dish exploded. I was traumatized! But thankfully both of us were uninjured.

                              1. Pyrex themselves admit this is possible under certain situations.


                                1 Reply
                                1. re: CanadaGirl

                                  Except that those aren't the only situations in which Pyrex can explode. My dish exploded in the oven and I had followed all of the applicable rules. If that explosion had happened as I was opeing the door it could have ben a disaster. I simply see no reason to use such a potentially dangerous material any longer when there are far safer materials available that function just as well or better than Pyrex.

                                2. http://chowhound.chow.com/topics/816071

                                  The above thread has some thoughtful and fact filled posts.

                                  1. I'm sticking to le creuset from now on! It's just not pretty and it's dangerous!

                                    1. MY PYREX DISH EXPLODED TONIGHT TOO!
                                      I was making chicken enchiladas they had been in the oven @350 degrees and i peeked in to check on them closed the door and the next thingi heard a very load noise more load noise and then i heard all the glass hitting the inside of my oven. i did not add liquid while it was cooking and it was nor a cold dish when i put it in the oven. I cant imagine if it had exploded with the oven door open. There could have been injuries,

                                      To the original poster - where did you purchase / receive your dish from?

                                      look up exploding pyrex on the web. you will never use glassware again in the oven!

                                      8 Replies
                                      1. re: brandonandbobbie

                                        This is exactly the same thing that happened to me. I will never use pyrex in the oven or microwave again.

                                        1. re: brandonandbobbie

                                          "There could have been injuries,"

                                          Injury is less likely from failure of current tempered Pyrex glass than from the previous borosilicate glass, because the old glass breaks into sharp chards. Tempered glass breaks into many pieces which generally do not have sharp edges. The "explosion" is caused by tension being released throughout the glass, which is what causes the fracture into small pieces. It's dramatic, but not particularly dangerous. It's not a bomb.

                                          Car windows break the same way. They are designed that way because it's safer.

                                          1. re: GH1618

                                            "It's not a bomb."

                                            Mine sure as hell exploded like one. The pieces flew all over the place. If I had opened the oven and been hit with those hot pieces of glass when it exploded, I don't know that it would have mattered that much if they were sharp shards or not. Especially if one of them had gotten me in the eye.

                                          2. re: brandonandbobbie

                                            when this happened last night there are shards! shap edges everywhere! ive already cut my hand trying to clean it up. I called pyrex and they are replacing my dish -with a metal pan per my request. Ive been asked to save the glass pieces in case thier lab wants to inspect them. teny tiny shards,

                                            1. re: brandonandbobbie

                                              "Teeny, tiny" shards I would vacuum up.

                                              1. re: GH1618

                                                I use a damp paper towel to pick up tiny glass bits. Be careful though!

                                                1. re: sueatmo

                                                  For tiny pieces of glass, a slice of bread works well for clean up too.

                                            2. re: brandonandbobbie

                                              I'm so sorry to hear this. That looks just like how my kitchen counter and floor looked. Glass actually burned into one of the rugs. Glad you were uninjured. I bought mine on Amazon! I have yet to file a complaint. I will be doing this very sooon because I was actually injured.

                                            3. My glassware is Anchor-Hocking. Here's a link to a fact sheet on their website on the shattering of tempered glass ovenware, with a comparisonf of borosilicate glass (old formulation) to soda-lime-silicate glass (new formulation):


                                              "Annealed borosilicate is substantially weaker against mechanical breakage caused by dropping, striking against hard objects, and use of sharp utensils.  Further, when borosilicate glass breaks, it breaks into larger, heavier pieces of very sharp glass creating a significant risk of severe cuts, punctures, etc."

                                              8 Replies
                                              1. re: GH1618


                                                That is the basic argument Pyrexware (World Kitchen) made as well: tempered soda lime glass is stronger and safer than borosilicate glass...etc. Now, I agree with some of the arguments. In no way, I am like some conspiracy people. However, there are a few things I disagree. I think there are questionable statements regarding the thermal safety. Maybe some of the statements are correct based on narrow definitions, but does not translate in real situation. I am pretty sure some lawyers must have drafted that thing, so that all the statements are true but presenting in the most misleading possible way.

                                                We know chemistry labware are largely made of borosilicate glassware. In fact, despite Pyrexware (household products) has switched to soda lime glass production, Pyrex labware remains to be made out of borosilicate glass.

                                                Here are two quotes from the Glass Shop of University of Delaware:

                                                "with proper care, it [Borosilicate Glass] will withstand most temperatures used in normal laboratory use. It is highly resistant to chemical attack. The low coefficient of expansion also allows manufacturing it with heavy walls giving it mechanical strength, while retaining reasonable heat resistance."

                                                "Soda lime is not as chemical resistant as borosilicate glass. Its lower melting point and higher coefficient or expansion and contraction make it ideal for certain glass to metal operations as well as inexpensive glassware such as pipettes or plate glass. However those same coefficients make it unusable where high heat or great temperature fluctuations are necessary."


                                                So I would say that Anchor-Honking website probably was trying to pull a fast one on me.

                                                Of course, in the big picture, glasses (of any kind) should not be the first choice if strength resistance and thermal shock resistance is the number one priority.

                                                1. re: Chemicalkinetics

                                                  That's interesting — thanks. However, it is not necessarily the case that the best glass for a laboratory is the best glass for a home. I expect the characteristic breakage pattern into many small pieces would be an advantage for residential use. Less possibility of injury means fewer lawsuits.

                                                  The A-H item also contains this statement: "Indeed, reports of glass bakeware breakage filed with the CPSC markedly declined after the change from borosilicate glass to tempered soda-lime-silicate glass." That rings true to me. Reduced breakage would be to the manufacturers' benefit.

                                                  1. re: GH1618

                                                    "Indeed, reports of glass bakeware breakage filed with the CPSC markedly declined after the change from borosilicate glass to tempered soda-lime-silicate glass."


                                                    Now, I am not claiming that borosilcate glass is better for household usage than tempered soda lime glass.

                                                    As I have mentioned before I am no conspiracy speculator. I do not think switching borosilicate glass with tempered soda lime glass is a bad idea. Tempered soda lime glass is mechanically stronger (this part I agree), and many of the breakage incidents in our household are associated with physical instead of thermal. So I am not surprised that the breakage rate has been reduced. I am just not yet convinced the part about the thermal shock resistance (this part I disagree). Something just does not sound right.

                                                    Another example of the thermal shock difference between borosilicate glass and tempered soda lime glass is: (you guess it) cracked cocaine:


                                                    "One unfortunate use of Pyrex is cooking crack cocaine, which involves a container of water undergoing a rapid temperature change when the drug is converted from powder form. That process creates more stress than soda-lime glass can withstand, so an entire underground industry was forced to switch from measuring cups purchased at Walmart to test tubes and beakers stolen from labs. "

                                                    1. re: Chemicalkinetics

                                                      I'm with you on the thermal shock question.

                                                      1. re: Chemicalkinetics

                                                        You know why would anyone continue to use this stuff in the oven? There are better materials for baking anyway. Better conductivity, easier cleanup, smaller footprint. Why take a chance?

                                                    2. re: Chemicalkinetics

                                                      where can one find the burner top loose top coiled like ring wire to use under glass pyrex double boiler on burner preventing breakage?

                                                      1. re: Tinkerbell

                                                        Here's one (not the original):


                                                        It's the first item shown.

                                                        1. re: GH1618

                                                          thanks. I just ordered a Chemex diffuser for $8.95 total that is heavier and larger diffuser. I had these two small old ones, had for years, and little leary to use with pyrex double boiler as it is old. thanks so much for reply. Great price for your referenced ones however.

                                                  2. Famous episode in my high school. The chem teacher left a burner on high, said "Relax, it's pyrex." It exploded and he said, "Bog mindling." You have to say that with a French accent.

                                                    9 Replies
                                                    1. re: lergnom

                                                      Wish I knew how to add a photo here...It's a sad sight. My Pyrex glass small baking dish just exploded in my oven with room temp ingredients (zucchini, butter garlic) the temp was at 400 degrees. Scared the life out of me and now I'm scared to clean it out. Argh It didn't go hot to cold and it didn't have lots of liquid. It's not an old dish either, maybe 2 years at the most.

                                                      1. re: Mandalee38

                                                        And I've already cut myself and can't get the glass out...awesome

                                                        1. re: Mandalee38

                                                          Be careful about the glass. You may not be able to get it out and end up in emergency room if slivers stay in your hand. Use a broom and a dust pan only even if in the oven. A hand broom will help with dust pan. Also use heavy rubber gloves AFTER IT COOLS. I do not ever go over 350 with pyrex. Mine is older and I have always been told if going any higher even with new do not use pyrex. Use metal instead. This may have gotten too hot. If any ingredient in it was cold too whatsoever this can cause an explosion when it starts to heat. The newer ones should have directions on them not to exceed temp of 350. And do not set it on a cold surface even. So sorry to hear this. Be careful and good luck.

                                                          1. re: Tinkerbell

                                                            Another good reason to get rid of pyrex baking dishes. If you shouldn't use these at temps exceeding 350F, that means that you than have to have another set of baking dishes that you CAN use at higher temps. Who needs all that clutter?

                                                            1. re: flourgirl

                                                              Believe it or not, I have all the clutter. My husband just lined metal cabinets down one side of the garage for everything from roasters, tube cake pans, mirro sliding lid cake pans, all size cake pans from square to rectangle, cast iron, to pizza pans. My pyrex are out there but handle with tender care as glass hits garage floors to explode you know. . I still love to pull out the old pyrex. If you do not have adequate space however, try to get ones that will be as flourgirl says, all heats in reason. My pamperchef are under the bed as they are heavy but that is a lasagna with plastic tight lid and a square one. I did not have room and felt not safe in garage. Pack rat, you have her. I took after my Mom. Wish I had the basement she had. I had to sell her things and give them to friends of hers. Aluminum pots and all. Yep, dementia. So we have no idea if aluminum had something to do with it. In time with research. Beware of buying in garage sales. Yep, my couple of beautiful roasters are of it and clean up like a song. Anyhow, Flourgirl, you are right. Less clutter and cover all needs if careful when anyone makes their purchases. No clutter and easy to find, ha.

                                                              1. re: flourgirl

                                                                There is no such temperature limitation on the Pyrex® website. I have used my Pyrex® pie plates for nearly 40 years without worrying about the temperature, and I'm certainly not about to start worrying now or get rid of them.

                                                                As for "newer," Pyrex® bakeware has been made the same way for about 60 years.

                                                                1. re: GH1618

                                                                  Well that one exploded for some reason and I would think 400 degrees did it. But who knows. I just do not want to take the chance on losing one or clean the mess up it leaves of one of my special recipe dishes. Someone wrote somewhere else that the lime green tint new ones are different from the old pyrex. Why I do not remember and it did not have anything to do with the color either. I would not part with one of my bakeware. I can not even replace some of them and they are perfect, not scratched or chipped. I do know that if the pie is suppose to be started at 425 for 10 minutes, I just pull out one of my metal pie pans. I think they are called Doughmaker brand metal pie pan with the additional metal ring part for crust top edge is super. It beats taking time to put aluminum foil on edge for the first half hour and then having to open oven to remove the best I can for the last part of baking. The round metal ring just lifts all immediately right off the entire crust edge so door of oven does not have to stay open longer. I do not want to take pie out of oven that is. I have been baking for over 50 years and I remember before then when my Mom's pyrex burst in the gas oven more than once if heat too high. Also, I use electric oven as gas not available in our area. I have had a couple to shatter years ago so I just do not take the chance anymore. I just miss sometimes being able to see crusts through the bottom all browned so nicely. Everyone has to do what they want to do so it is up to them.

                                                                  1. re: GH1618

                                                                    Good for you, GH. But trust me, all it takes is one pyrex pan exploding in your oven and you will change your mind. And when it happened to me, I was using the pyrex correctly the whole time. (BTW, I wasn;t suggesting that the temp info provided here was correct, I really don't care because I won't use pyrex anymore under any circumstances.)

                                                                    1. re: flourgirl

                                                                      I sure understand, flourgirl. You really had a mess plus cutting your hand. My Mom use to say: Better to be safe than sorry!. Let us know what you decide to use in place of pyrex. Many may want to go the same way if they have the same problem or are new choosing what to use in their kitchen for the first time. And many may want to change just to be safe.

                                                        2. Because of Chowhound I never use my anchor hocking stuff anymore. I'm fine with it. I only use it if I make lasagna and I have internal panic attacks anytime I touch it or open the oven door. One day I'll have expensive porcelain instead but right now if there's $100 laying around it's not going to cookware lol.

                                                          1 Reply
                                                          1. re: Mojave

                                                            I just baked a fish at 400° F. in my Anchor Hocking glass baking dish. AH glass bakeware is similar to Pyrex bakeware and both are fine products.

                                                          2. This matter of exploding Pyrex has been covered in previous threads. What seems to be the case is that older Pyrex doesn't explode and newer Pyrex does. Somebody explained that the newer stuff is coming from China where certain components are used now that weren't formerly. You might search the old threads.

                                                            1 Reply
                                                            1. My Pyrex 13 x 9 baking dish exploded in my kitchen sitting on a room temperature glass top stove for about 20 minutes. My husband and I had just taken our portions of the meatloaf I had cooked at only 350 degrees for about 35 minutes. The remaining meatloaf was still in the dish and also went all over the kitchen along with the hundreds of shards of broken glass when it exploded. Luckily, neither of us were in the kitchen when it exploded so we were not hurt, but what a scary sound the explosion made and it was a huge mess to have to clean up. We are still finding fine pieces of glass and it happened 3 days ago. I had purchased this dish in a 2-pk value pack which had a smaller rectangular dish with it (clear glass with glass handles) from Walmart only 2 months ago. I will not use the smaller dish...I will be throwing it out. I have read so much on this and thousands of people have had this experience and many have been injured. I don't believe it has all been due to misuse, I believe that Pyrex has been manufactured in the last however many years in a way that saves the manufacturer money, thus a product of much less quality, thus many instances of dangerous exploding glass baking dishes. Shame on World Kitchen or Corning or whoever is the manufacturer for not stepping up and fixing this very dangerous problem with their products.

                                                              9 Replies
                                                              1. re: Rita55

                                                                I am sorry about what you say happened. On this forum there is a very long discussion about pyrex cookware. The basic idea is simple - hot pyrex cookware from the oven should never be placed on the stovetop - wether gas, electric or smooth-top. Why? In olden days one would put hot pyrex cookware on a trivet - wire, wooden, cork. rolled up dry dish towel, etc. - not on something cold or something hot. The idea behind the trivet is to allow the pryex to cool itself slowly. What most people do not realize is that pyrex cookware can not withstand sharp temperature changes of either the hot or cold variety. What most folks do not consider is that there is great temperature difference between the hot dish and the cold counter-top, the cold glass stove top, etc. What has changed over the years - is not really the material of the glass - but rather our usage. In olden days - one simply never thought to put a very hot pot on a formica countertop (it would burn it), or a on table-cloth, etc - there were trivets and pot-holders for that task. Or to take very cold pots directly from the frig and into a very hot oven - ovens had to heat up, etc. In reading several of the messages - there's 100+ message forum about pyrex and Consumer Reports - there are several instances where folks are using the pyrex cookware in ways that a) are clearly marked on the box as not warranted, b) in ways that are clearly noted as causing damage (wet surface, etc), and c) in ways at first sight - don't seem to have an explanation - but upon reflection often clearly go back to a usage problem. Pyrex cookware has been and continues to be used by millions with millions of pieces of cookware out there in the world. Purely statistically speaking some folks will have a problem while plenty of others won't have any problems. You admit that the meat loaf dish was cooked at 350 degrees, and that the glass stove-top was room temperature - see the temperature difference right there! You should have used a trivet for the hot dish.

                                                                1. re: Michael549

                                                                  I'm inclined to agree that your hypothesis may be a factor, but it is also possible that quality control suffered after World Kitchen took over the brand in 1998. See this Consumer Affairs article for a discussion of the problem:


                                                                  1. re: GH1618

                                                                    I always place my pyrex on a good size trivet or wire cooling rack you may call it. I never place them on my cutting board, my counter top, or a stove top. For one thing, the stove metal is still warm. The other is, the metal plates over burners will just attract the heat to it and stay hot. Also induction tops are not safe to possible take a chance of sitting it on it. I have heard the green tint is still not as trusty as the old clear pyrex. I never broke a pyrex piece in 50 years except by dropping. I always used a rack of some type that heat would not melt either and that elevated the pyrex so air could circulate under the glass. In time, years to come, we will all probably figure the quality of the new pyrex. I have no idea why when something is working fine companies decide to manufacture in a different way. They must be saving a buck someway or somehow.

                                                                    1. re: Tinkerbell

                                                                      I don't know that they are manufacturing in a different way. The official position of World Kitchen is that the materials and process are the same as they have been for 60 years. I am inclined to take them at their word, although it seems to me not unreasonable that quality control could be affected when new management takes over. I am not saying that's the case, however. You would have to show that the incidence of breakage increased when World Kitchen took over manufacturing to support such a hypothesis, and I haven't seen that.

                                                                      The most likely explanations for sudden breakage are mishandling or damage to the surface, in my opinion. A surface defect too small to be visible could initiate breakage.

                                                                      1. re: GH1618

                                                                        Of course a defect that goes unnoticed could be the culprit. But the point is, there are probably many pieces of Pyrex which have these defects, and which are currently in use. So any one of these could break or explode. My older pie plate cracked and broke after I placed in on a cool glass cooktop. This seemed perfectly logical for me to do. I can't believe that other cooks would not do the same. So--because of what is perceived to be normal use, the stuff breaks or explodes.

                                                                        There is no reason to use the stuff for baking. I used pyrex in the microwave, but no longer in the oven. It isn't safe, IMO.

                                                                        1. re: sueatmo

                                                                          I don't know what you mean by "perceived to be normal use." I perceive that you ignored the usage instructions by placing a hot pie plate on a cool surface. My Pyrex pie plates are, as I have written, about 40 years old. I use them a couple of times a year. Not a great deal, but enough to have several opportunities to mishandle them — which apparently I haven't.

                                                                          I think anyone understands that glass is subject to breakage, and can make quite a mess. I have Arcuroc glass tableware and from time to time I drop a piece on my concrete floor. The effect must be pretty similar to Pyrex shattering — glass everywhere. That's no reason to get rid of my glassware, but I seem to be doing it piece by piece anyway.

                                                                          It's a tradeoff. I like the way my Pyrex pie plates work, but there are alternatives for those who prefer something else.

                                                                          1. re: GH1618

                                                                            I agree, GH1618. I love pumpkin mixture cool pies, graham cracker crust pies in Pyrex. As you said, we all have to follow careful usage of them as they are glass afterall. There is such a difference in aluminum and other type metal pans usage of course compared to Pyrex.. Pyrex has it use and I have used I guess as I said above since the early 1960 years. I do not recall ever breaking a pyrex dish. However, I was lucky to never have one that had a small fracture un noticed or did something that caused a crack. I hope to have many years left using them too.

                                                                          2. re: sueatmo

                                                                            I have never (even before this thread) set a hot Pyrex dish on a cool anything -- always a pot holder or hot pad of some sort (even if it's just a folded dish towel.)

                                                                            And it's not a case of new vs. old Pyrex -- mine gets replaced every few years because I'm a hopeless klutz and I drop them (always onto hard, unforgiving surfaces...) -- and I've had no more issues with my new Pyrex than with the few remaining pieces that date back to 1989, when I got most of the originals as wedding gifts.

                                                                            For the record? I bought a square ceramic baker because it was on sale...and it developed a large crack from one corner to the other that sent it straight to the garbage can ....far less life than I have *ever* had from any Pyrex

                                                                            1. re: sunshine842

                                                                              I believe you. I have had the same. Bought because a beautiful color glass. Did not last in time. I think I am not as careful either thinking not an original as I call the fifties and sixties Pyrex ones. I have the 10 inch pies (2) with scalloped edges that are worth their weight in gold and the smaller 9 inch plain edge pie ones. Have the 9 x 13 and a size down smaller rectangular, and the loaf ones. Also a square one and that is about it. I am not for certain what others. O, yes, the measuring ones all sizes. I have had them forever.

                                                                2. 2/2/13 Tonight I made chicken in two pyrex containers. I have used both of these for years. Well, when I took them out of the oven, one EXPLODED everywhere! I was really, really lucky that it did not hit me in my eyes or somewhere on my body.

                                                                  Let's just say, I threw EVERY pyrex bowl, lid, etc. out tonight.

                                                                  BE CAREFUL OUT THERE IN CYBERSPACE SO THAT YOU DO NOT GET HURT!


                                                                  1. I had a piece of pyrex explode on me as a teenager...it was my own fault(put a pie pan on a hot burner by mistake) but it still was qutie the explosion and a serious mess to clean up(the fact I was barefoot and making upside down caramel apple pie didn't help the mess and clean up situation).

                                                                    It was enough that I have never owned Pyrex as an adult. LOL I have broken ceramic and other things over the years but never had so many million pieces at that afternoon....

                                                                    1 Reply
                                                                    1. re: ziggylu

                                                                      oh lord -- barefoot, molten caramel, and shards of glass....

                                                                      I love me my Pyrex, but I can totally understand how that experience would put you off it!

                                                                    2. I've lost two pieces of pyrex, both due to ignorantly subjecting them to thermal shock. After reading about pieces shattering while in the oven, I have been diligent about setting the room temp pyrex onto a room temp metal sheet pan before filling the dish, then putting the dish-on-pan
                                                                      into the oven. I remove them the same way and do not move the pyrex to a rack or trivet until the pan holding it has been on a cooling rack for several minutes. I figure this reduces the likelihood of shattering, and makes clean-up safer and easier if it ever does happen. No food burnt to the bottom of the oven.

                                                                      1. There have been previous Chowhound threads on exploding Pyrex. General agreement has been that it's the newer product, coming from China where some certain chemicals are being used, that is blowing up. Older Pyrex a la yard sale or Mama's basement seems not to explode.

                                                                        3 Replies
                                                                        1. re: Querencia

                                                                          No, the new items are not made in China. It is the thermal shock that causes it to explode.


                                                                          There is no general agreement about this, anyone who agrees newer cookware is being made in China is simply subscribing to rumours and helping to spread them.

                                                                          1. re: Querencia

                                                                            TeRReT is correct: there is no "general agreement." Pyrex is not made in China.

                                                                            1. Mine exploded in the oven tonight, a 13x9 baking dish. Had a roast in it, had to add some water so I added a half a cup of room temperature water and boom, glass flying everywhere

                                                                              4 Replies
                                                                              1. re: jerzygirl72j

                                                                                In your case, it was operator error.

                                                                                1. re: GH1618

                                                                                  You can not add anything after oven heats it up. Also, I never put the heat over 350. I have heard some go up to 400 but it is taking a big chance. That water hit and was enough to send currents through the glass and exploded. Just a tiny bit difference is all it takes in liquid. If you had heated the water, you might have gotten by with it.

                                                                                  1. re: jerzygirl72j

                                                                                    Bad luck that. Because of how careful one has to be with Pyrex, and because it can become 'bruised' by use, I prefer to keep glass bakeware out of my oven. I do use Pyrex measuring vessels, and I still have older pie plates which I use in the micro. I have read on this board of cases of Pyrex breaking in the micro though.

                                                                                    I honestly do not feel that Pyrex as bakeware works better than a good metal baking pan.

                                                                                  2. Yes - it made quite a mess in our kitchen when it exploded. I will NEVER use Pyrex again in the oven. I threw them all out. The only Pyrex container I have left is a measuring cup. Glad no one has gotten hurt by the exploding glass. People are non-believers UNTIL it happens to them. Darlene

                                                                                    1 Reply
                                                                                    1. re: Bubpug

                                                                                      I agree with you 100%, bubpug......I guess World Kitchen isn't going to do anything about their faulty and dangerous GLASS product. Maybe it takes someone losing an eye or severe injuries to a child's face before they finally listen. Too bad, they would probably sell much more if they pulled the bad product and fixed the issue and came out with a much better one in the long run..........doing the right thing in this case would certainly benefit them as well as the consumer. So glad you were not hurt when yours exploded.

                                                                                    2. I really and truly hope that NO ONE GETS HURT! I had used my dishes for years and years until that happened. Thank God my husband was home to help me clean up the mess and throw away all of the food I made - it was a MESS! I DID NOT do anything different during my cooking. Darlene

                                                                                      1. It used to be when people broke glass, they just swept it up and moved on. If they cut a finger cleaning it up, they put a Band-Aid on it. Glass can break. Most people knew that, once.

                                                                                        12 Replies
                                                                                          1. re: sunshine842

                                                                                            I love pyrex but you have to be careful with it. Temps not over 350 was my rule and no adding anything once hot and in the oven other than a cover. I still have quite a few pieces including measuring cups. Love to use them but sort of grab the aluminum first. Probably in back of my mind all these emails, ha.

                                                                                          2. re: GH1618

                                                                                            The problem is that the glass breakage is so unexpected. You handle it for months or years and suddenly it shatters or explodes.

                                                                                            And if glass is so prone to breakage, then why use it in the kitchen? Personally, I don't want a cut finger when I am baking.

                                                                                            1. re: sueatmo

                                                                                              <The problem is that the glass breakage is so unexpected. You handle it for months or years and suddenly it shatters or explodes. >

                                                                                              True, which is why I think metal bakeware is much more forgiving. That being said, one can criticize ceramic serveware. Most plates, cups, bowls are made of ceramic, and they also breaks and shatters.

                                                                                              1. re: Chemicalkinetics

                                                                                                Ceramic for bakeware would probably not explode. If it broke, you would probably not cut your finger or hand.

                                                                                                To those who think this is much ado about nothing, we just have to disagree. At least you know the explosion or breaking could happen. If it happens to you, you won't be surprised.

                                                                                                1. re: sueatmo

                                                                                                  The point has been made on this and similar threads, MANY times, by me and by others: if you like to bake in pyrex (I do),
                                                                                                  place it on a metal sheet pan before you fill it, and don't take it off that pan until it is out of the oven. That will reduce the risk of thermal shock, and contain the food if the pyrex fails.

                                                                                                  1. re: greygarious

                                                                                                    I had forgotten this. Wise information. Thank you.

                                                                                                2. re: Chemicalkinetics

                                                                                                  I had a drinking glass explode sitting on the counter. This was a long time ago and I still use glass glasses.

                                                                                                3. re: sueatmo

                                                                                                  Why use glass in your windows? They break about as often.

                                                                                                  I use glass pie plates because I get good results with them. I've had them about 40 years.

                                                                                                  1. re: GH1618

                                                                                                    The bottom browns better for some reason when using a pyrex glass pie plate. I must have 6 of them all sizes.

                                                                                                    1. re: Tinkerbell

                                                                                                      and you can actually look and SEE if your pie crust is brown. Try that in aluminum.

                                                                                                      1. re: sunshine842

                                                                                                        Yes, I love when I take the pie out and elevate it up high over my head carefully. When I see that golden brown, I know I am going to have a great pie. For some reason, when I use aluminum pie pans or steel, the pie crust sometimes never gets completely done in say like pumpkin pie. If I bake it longer even after removing the ring around the crust edge, the crust edge still gets way too crisp and the pie loses some of its liquid a little too much. I have even started them out at what is it, 400 for 15 minutes. Same thing. I will keep on using pyrex and keep my fingers crossed.

                                                                                              2. I didn't add anything at all and the temperature was 350. Anyway, it just doesn't break, it EXPLODES everywhere. So, please everyone BE CAREFUL - it is quite an eye opening experience when this happens and is very scarey! Darlene

                                                                                                1. Until it explodes, there are non-believers. Honestly, I had my containers for 20+ years. I never thought it would happen to me either. Just be careful out there. Darlene

                                                                                                  1. OH My Gosh!! I just got back home to discover glass everywhere out side of my cupboard door...when I open the door , my 8 cup Anchor measuring cup had exploded...nothing fell on it, there was glass everywhere! The bottow of the meas. cup was sitting on the lid (where I had put it), and it was shattered like chrystal pieces!! I have no explanation...and thank goodness the grandkids weren't here at the time and around the cupboard!! It exploded with pressure so much that it blew the door open with the glass!! This is very dangerous and I would like to know who to complain to??

                                                                                                    1. I complained to the Consumer Affairs - you might want to try them. So glad no one was hurt - really, if you have any other Pyrex containers, get rid of them! Darlene

                                                                                                      2 Replies
                                                                                                      1. re: Bubpug

                                                                                                        I have had my pyrex containers since the sixties. So far nothing has ever exploded. I also have the newer type measuring 4 cup one and so far so good. This is so strange. I am very careful with them. Never dreamed of one exploding in the cabinets behind a door. Thanks for the message.

                                                                                                        1. re: Tinkerbell

                                                                                                          It is very scarey when it happens! I am still finding pieces of glass in the way back of my cupboard. Never dreamed anything like that could happen!

                                                                                                      2. I do miss my Pyrex dishes since I threw them all out - I still have the measuring cup though - that is all I kept. I really never thought it would happen until it happened to me - it just explodes everywhere and you can get hurt.

                                                                                                        1. I am only glad you did not get hurt! Be careful cleaning all of that up. Darlene

                                                                                                          1. maybe mine didn't explode, but it sure split itself in half in a rather noisy fashion. I wasn't thinking, so I set my still semi frozen pork loin roast (one of those pre marinated ones which I'm kinda a lazy dinner sucker for) in my late grandmother's pyrex pan. THis wasn't one of those new ones, this was older than me (30ish:)) And I set the pan in the oven on my preheated pizza stone!

                                                                                                            Not surprised that blew up on me in retrospect. And FYI, pyrex is not recyclable. Since is split cleanly, I was able to finish the meat, on the stove in a pan very carefully

                                                                                                            1. Preheated item placed underneath pyrex with frozen meat within pyrex is extreme opposite , hot and cold of course and a definite clash. Once I read all of these months and year ago comments even, I was even more careful with my pyrex dishes. The original type are hard to come by even though some say new just as good. I have heard of friends losing their new purchases within the year even though careful. Mine have been used 50 years. Not taking a chance, folks.

                                                                                                              1. I would like to know what others have replaced their measuring cups with. I still have the large 8 C and medium 4 C handled bowls which I have found extremely useful. I also have 2 C and 1 C measuring cups--all Pyrex from no earlier than 10 or so years. I believe I began replacing them about a decade ago.

                                                                                                                I find these so useful, but I really don't think I need to have these in my kitchen any more. And I have taken note that some have had these explode in the microwave oven, as well.

                                                                                                                So, I need to replace, but with what?

                                                                                                                1 Reply
                                                                                                                1. re: sueatmo

                                                                                                                  I have the old ones (not bowls but cup ones) with continuing loop from connected at side measuring cup at top of handle and connected at bottom of loop handle also. I also have the newer where only the upper handle is attached with straight down stem on side. Both have been in micro and never broken. But, I always start out with liquid as close to room temp as can be. If you need to heat milk, wait about 30 minute once you put it in measuring cup before placing in micro to heat. Most recipes, I pour milk first, then get all my other ingredients together. If for gravy, I place it aside for awhile also and just pour directly into pan of ingredients for gravy and then add flour. It pays to be careful with any glass to be honest. There are only two of us at this time and I still use the 4 cup measuring cup, the 2 cups measuring cup and the 1 cup. They are all lined up in cabinet. I just like to see the ingredients within instead of using plastic measuring cups. It is up to the individual of course. I also like to put the cups in the dishwasher. Plastic to me seems to be not as easy to clean as good old glass showing shiny crystal clear when scrubbed. Also, all are completely clear and do not have a hint of green to them. I am not for certain the new ones are clear that have been manufactured in the last couple of years or so. I could not be without even one of these three measuring devices. I use all three often. I have never had an 8 cup bowl one and that might be a little too large for my use. However, I do have the plastic mixing bowl one that I do grab with a handle just for a few pancakes that has the rubber edge on the very bottom that holds (grips) the counter which was a gift and I keep using it often so to me your 8 cup bowl pyrex like yours might be great if I had one in place of this plastic one. I also have pyrex older 4 piece solid color set (stored) and one set of 4 solid white with gold flower like on pyrex mixing bowls too and pamper chef ceramic 4 piece set that can not be bought any longer. So I really have more than is necessary but have a hard time turning loose as you can see, ha.

                                                                                                                2. I had a 1 cup fire king measuring cup explode in my hand as I was mixing eggs with a fork. Glass pieces and small slivers of glass flew everywhere in the room. Very lucky no one was injured. I will never trust glass products again

                                                                                                                  4 Replies
                                                                                                                  1. re: karen78

                                                                                                                    Here's my story...I had the casserole dish explode after removing it from the oven with a bread pudding inside...I placed it on the counter with a heating pad...EXPLODED into a million pieces. BUT THAT'S NOT ALL...last night, I was in my den at my computer and hadn't been in the kitchen for hours. I hear glass breaking and so did my husband from the living room. We both entered the kitchen to find in my dish drain, a measuring cup from where the handle was attached to the top shattered. I could see where nothing fell on it or anything...it was weird. A Twilight Zone moment. Still, that's not the end of the story. Since the bottom half of the cup was still intact, I put all the broken pieces in it. We take our trash to the local dump on Saturday's so I wrapped a couple of paper towels across the tops sharp edges and then wrapped the whole thing in Press and Seal. This morning I was in the den again having coffee, and I hear a "POP" sound. So did my husband from the living room. I wondered what the heck it was, but never figured it out until I picked up the measuring cup to put in the trash to take it off. It was mush. The rest of the cup had shattered inside the wrapping, again..for NO APPARENT REASON.

                                                                                                                    1. re: Donnafh

                                                                                                                      Ugh. Now im paranoid about pyrex :( what would be a good replacement baking dish?

                                                                                                                      1. re: gratchie

                                                                                                                        I've had 2 explode on me in the past 15 years. I'm using La Creuset now.

                                                                                                                        1. re: gratchie

                                                                                                                          CorningWare. It was made to withstand extreme and rapid changes in temperature. See my comment in another exploding Pyrex thread for more specifics: