On Sep 12, 11:37*am, Lucille > wrote:
> On Sep 11, 10:07*pm, "Ed Pawlowski" > wrote:
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> > > On Sun, 11 Sep 2011 21:05:30 -0400, "J. Clarke"
> > > > wrote:
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> > >> 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.
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> > >> On my list of things to be afraid of "exploding pyrex" comes somewhere
> > >> behind "struck on the head by a meteorite".
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> > 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.
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> >http://www.pyrexware.com/index.asp?pageId=30#TruthID30
> > Is Borosilicate glass safer or better than soda lime glass?
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> > 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
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> 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.
Shop Salvation Army, Goodwill, and the like. Bring a rule or tape so
you don't have to guess about the size.
Jerry
--
Engineering is the art of making what you want from things you can
get.