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Dec 10, 2012 05:26 PM

what happened to regular 8" glass Pyrex pie pans?

I have not bought a glass pie pan in many years, but after moving 1,000 miles, I've broken or lost a bunch of equipment. It seems that now all of the stores only sell the new, bigger, fluted Pyrex glass pie pans, and 9.5" is really too big for some pies (my apple pies are already huge enough and heavy, and cutting even larger slices would be difficult). Have you found any of the old 8"ones around?

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  1. I have some from thrift stores, garage sales and antique malls. They are also the old pyrex which is better glass.

    9 Replies
      1. re: wekick

        Pyrex bakeware has been made from the same soda lime glass formula since the 1940s.

          1. re: wekick

            Any fact can be debated. There were some people who thought the moon landing was faked.

            1. re: GH1618

              If it were a "fact", supported by documentation from the company, it wouldn't be debated, it would be verified. If Consumer Reports in their article in 2011 couldn't determine when the glass was switched from borosilicate to soda lime glass, then it seems undetermined to me. There is certainly a mixed story from people who worked there. The clear, colorless, Pyrex now looks like a different color from my earlier pieces, many 30 years old.

              1. re: wekick

                The accounts reported in the CR article are not inconsistent. Corning stated that they used both types of glass, and operated multiple plants. World Kitchen bought one plant, which it stated had been making product from soda lime glass since the 1940s. It seems that borosilicate product was exported to Europe. The only thing which is not clear is whether some borosilicate product was also sold in the US after the mid-1940s.

                I purchased my Pyrex pie plates in the 1970s. They were made in the US, but the date, plant, and material are all unspecified. It could be they are borosilicate, but I don't know how I could tell the difference. In any case, I would handle them the same way for either type of glass.

                1. re: GH1618

                  If your bakeware is borosilicate glass, it is much more resistant to changes in heat. That is why it is used for lab glassware.



                  I usually look at the color to see the difference. This wiki page has a picture of measuring cups illustrating this.

                  This seems to be the definitive difference though in the PYREX vs pyrex mark.

                  "When trademarked as PYREX® (all UPPER CASE LETTERS plus, in the USA, a trademark notice comprising a capital “R” in a circle) the trademark includes clear, low-thermal-expansion borosilicate glass used for laboratory glassware and kitchenware, plus other kitchenware including opaque tempered high-thermal-expansion soda-lime glass, pyroceram, stoneware, and metal items See. e.g., European trademark usage differs from American and the encircled "R" is not present on European PYREX items.

                  When trademarked as pyrex® (all lower case letters plus a trademark notice comprising a capital “R” in a circle) the trademark includes clear tempered high-thermal-expansion soda-lime glass kitchenware, plus other non-glass kitchenware, made by World Kitchen. See, e.g.,"
                  This is from wiki but no longer appears on that site.

                  I suspect that when the company talks about making bakeware of soda lime glass for 60 years, they are referring to the white opague glass being the first type made that way and has the PYREX mark vs pyrex mark.

                  It looks like if you have a clear colorless piece of PYREX marked in all caps, you have borosilicate glass. My youngest pieces marked that way are about 15 years old. All of my 30 year old PYREX is also marked that way as is my mother's from the 50s. There might be exceptions but this seems like a good guide.

                  1. re: wekick

                    Thank you, but I don't put any stock in Wikipedia. But looking closely at my 9-inch pie plates for the first time, I have noticed some differences of which I was heretofore unaware. This is odd, because I thought I bought them both together sometime in the 1970s. In any case, both predate the World Kitchen era.

                    One has a slightly greenish tint, the other is clearer but still has a very slight tint looking into the edge from the side. The first is labeled "PYREX" in all caps with the registration mark below. The second is marked "pyrex" in lower case with the registration mark following. I'm guessing the first might be borosilicate, but I wouldn't rely on Wikipedia to determine this. In any case, I have used them both the same way. Now that I see they are different, I might choose one over the other when I make only one pie.

                    Thanks again for the help.

                    1. re: GH1618

                      Wiki was just one of several places this is quoted. I have a ton of Pyrex, clear and opague and it matches up with what the quote says. It is also labeled that way in what is available today. The borosilicate available in Europe is PYREX. "pyrex" :also seems a little thicker but that is pretty subjective. My SIL collects Pyrex and some books about it so she may have some more info.

      2. I think the "regular" Pyrex pie pan is a nominal 9". Mine are 9" at the top inside diameter and about 7.5" at the bottom.

        1. Try EBay but don't outbid me! Best luck is the "Buy Now" and watch the shipping fees! They are high!