> 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

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

On Sep 12, 11:37*am, Lucille > wrote:
> 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.

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.

On Mon, 12 Sep 2011 11:04:00 -0700 (PDT), Jerry Avins >
wrote:

> Shop Salvation Army, Goodwill, and the like. Bring a rule or tape so
> you don't have to guess about the size.

I have enough lids that are missing their original pot & pans that I
can tell you to measure to the nth because I can eyeball petty
closely, but even 1/4 inch makes a difference.

--
I love cooking with wine.
Sometimes I even put it in the food.