On Sep 11, 10:07*pm, "Ed Pawlowski" > wrote:
> > On Sun, 11 Sep 2011 21:05:30 -0400, "J. Clarke"
> > > wrote:
>
> >> The formula changed long before the brand was sold. *The "company" is
> >> Corning Glass, they spun off their cookware operation as "World
> >> Kitchen" in 1997, however they had gone to tempered soda-lime glass
> >> instead of borosilicate long before that--according to the current
> >> owners of the factory the change was made in the 1940s. *And anyone who
> >> has ever dropped a Bodum drinking glass will tell you that borosilicate
> >> is not particularly durable.
>
> >> On my list of things to be afraid of "exploding pyrex" comes somewhere
> >> behind "struck on the head by a meteorite".
>
> I did break a piece of Pyrex maybe a half dozen years ago. *It was my fault
> in handling, adding a cool liquid to a hot dish. *As soon as the liquid hit
> the dish, I knew it was just a dumb, thoughless, moment for me and it
> cracked in half. * What is shown in the Sandra Lee video is just plain
> common sense with any glass oven product.
>
> http://www.pyrexware.com/index.asp?pageId=30#TruthID30
> Is Borosilicate glass safer or better than soda lime glass?
>
> While both borosilicate and soda lime are appropriate compositions for glass
> bakeware, heat-strengthened soda lime is more resistant to impact breakage -
> the far more likely cause of consumer injury according to national emergency
> room data. All glass, whether soda lime or borosilicate, can experience
> thermal breakage if exposed to sudden or uneven temperature changes


This past early summer I dropprd a Pyrex cover that I loved. I used
it in the
microwave on a plate of food. I felt so bad about that. All the
glass covers
now have metal on them.

Lucille