The Pyrex Sale To End All Pyrex Sales (Until The Next One)

Tell us about your Pyrex here!

Not your grandma’s Pyrex… we made the mistake of buying some of the current cheaper China Pyrex and it shattered on the first use unloading 20 dollars in lasagna ingredients all over the oven… I wouldn’t use it for anything except things in the icebox.

Recieved the larger set in my boc!!! So far so good. I didn’t have it explode when I made lasagna. Easy to clean too. No real complaints with the set.

My Pyrex set has been working double shifts in the oven and fridge over the past 2 months. No issues thus far.

It looks like nobody has the red topped 20 piece Pyrex set anymore. Here is the blue for over $40 on Amazon: http://www.amazon.com/Pyrex-Storage-Plus-Piece-Container/dp/B003B3OFAO

You know what would be awesome? I Pyrex Lid sale. Just lids. I have bowls in 3 designs, multi quart casserole dishes, and odds n ends. But lids, lids I am lacking.

Real quick, snippet relevant from when the snapware was up, re: Pyrex and soda lime glass:
http://home.woot.com/forums/viewpost.aspx?postid=5132787

Consumer Reports had their own study of the issue in January 2011, but the link is for subscribers only (there are more parts to the article, I’m just linking to the test):
http://www.consumerreports.org/cro/magazine-archive/2011/january/home-garden/glass-cookware/glass-cookware-tests/index.htm

They wanted to test beyond the manufacturer’s recommendations baking with sand inside for 80 minutes.

The upshot of testing U.S. Anchor Oven Basics and Pyrex soda lime glass is that at 400 and 450 degrees, they all shattered when put on the wet counter. Only one of the European borosilicate dishes broke–the Arcusine Elegance (France), being baked twice.

At 500 degrees, all of the European borosilicate broke (European Pyrex Classic and Arcusine), but a really old American Pyrex borosilicate survived even 500 degrees.

Two American Pyrex broke being put on a smoothtop range from the oven, the other 3 didn’t break, and did okay moving to dry granite.

Two last caveats. Tempered soda lime glass did show the highest impact resistance, but it varied in ability among the dishes (and in theory, tempered glass isn’t supposed to break into sharp shards, but I’ve read enough stories about shattering that I’m not so sure on that one).

The local news version of the Consumer Reports review with video of the shattering:
http://abclocal.go.com/kabc/story?section=news/consumer&id=7829564

Finally, Consumer Reports’ longer safety tips:
"To minimize the chances of glass bakeware shattering, read and save the safety instructions on the product’s packaging. Here are some safety rules to follow:

Always place hot glassware on a dry, cloth potholder or towel.
Never put glassware directly on a burner or under a broiler.
Always allow the oven to fully preheat before placing the glassware in the oven.
Always cover the bottom of the dish with liquid before cooking meat or vegetables.
Don’t add liquid to hot glassware.
If you’re using the dish in a microwave, do not use browning elements, and avoid overheating oil or butter.
Do not take dishes directly from the freezer to the oven or vice versa.
Never place hot glassware on top of a stove, on a metal trivet, on a damp towel, in the sink, on a cold or wet surface, or directly on a countertop.
Inspect your dishes for chips, cracks, and scratches. Discard dishes with such damage.
To avoid risks associated with glass dishes, consider using metal bakeware for conventional and convection ovens."

I’d add that it sounds like have liquid at the bottom of the glass container when cooking (vs. “dry”) if possible, someone commented (I don’t recall if here or Amazon).

I’d comment on the pyrex sales link, with similar discussion, but I’m out of time:
http://home.woot.com/Forums/viewpost.aspx?postid=4729678&pageindex=1&replycount=91

I think the important thing to emphasize when baking with glassware is to not be an idiot. As the poster above me noted, do not take your glassware out of the oven and put it on a wet counter, or throw it in the freezer. Don’t apply a direct flame to it. It is prudent to place a hot glass dish directly out of the oven on an oven cloth or, my favorite, on the stove if you have space (again, no burners on).

I’ve been cooking with the “cheap Chinese” Pyrex for many years, and have never had one crack or break. I’m not sure why people have such difficulty with this.

As the previous wooter said, Consumer Reports showed that it can break simply by taking the pan out of the oven and placing it on a flat counter or stove, and I promise you that is exactly what happened to me young sir or madame.

It has nothing to do with being idiotic, an idiot, dolt, or dullard which is “a mentally deficient person, or someone who acts in a self-defeating or significantly counterproductive way” http://en.wikipedia.org/wiki/Idiot but rather a difference in manufacturing methods when the parent company, Corning, divested its consumer products division in 1998. http://en.wikipedia.org/wiki/Pyrex

My recommendation about purchasing this product, as well as any product is to do some research and figure out if the cost to benefit ratio is good for you http://en.wikipedia.org/wiki/Cost_benefit

Please don’t call people idiots, it hurts and hurting feelings makes a sad panda

Everything looks good, but…

where are the mixing bowls? I need a excellent glass mixing bowl with a cover at a good price!!

Glassware benefits: No icky plastic chemicals. Can be used in microwave, oven, fridge and freezer. Doesn’t stain red to tomato sauce. Doesn’t warp or pit with heat.

Glassware downside: it can break or shatter, so you must: be careful in handling. Cover the bottom with a liquid before baking (if there is any chance a liquid will come out of what you are cooking). Do NOT place hot glass pan on anything other than a DRY, room temperature potholder or metal rack (like stove top).

It’s worth it in my book!

I went to the Pyrex website and found a set of 3 and 2 qt oblong baking pans with lids for $9.99 + approx S&H of $5.95…vs $14 +$5 S&H from Woot. The difference is in the openings in the handles and that allows the lids to “snap” on but I don’t believe they are locked in place. For my purposes having that open handle isn’t worth the $3 more to buy the set from Woot.

http://www.pyrexware.com/index.asp?pageId=11&CatID=388&SubCatID=1167&upc=71160048256

For apples to apples comparison, the same set as ours (Easy Grab) on the Pyrex site is $24.99.
http://www.pyrexware.com/index.asp?pageId=11&CatID=388&SubCatID=1167&upc=71160048256

It’s definitely a preference thing. I’m a major klutz so the better handle is a plus for me. Sigh.

The open handles also aid in washing them (rinsing them when they are slippery, holds onto them nicely) and also for opportunities to hang them up on the wall, or a pot rack, if need be. (i’d probably use a rubber covered hook, or put a piece of pencil grip on the hook).

Not the biggest fan of the new lid style - they don’t cover the entire dish, just the portion where food goes (the handles are not covered by the lids). In order to keep the lidded dishes from leaking everywhere, they’ve added a thin “lip” around the underside of the lid that is supposed to slide down inside the dish, slightly overlapping the glass walls. This means that the lip of the lid will cut into any food that bakes up high in the dish - it mucked up a few cakes I made - and also means more little crevices to get dirty and necessitate attentive cleaning. The lids tend to dip into any liquids, icing, tomato sauce… you name it… that you’ve got in the dish. Previous versions of Pyrex did not have “built-in” handles cut out of the glass dish itself, and the lids were designed to cover the entire dish, so lids were a lot less likely to get covered in or interfere with food. Just sayin’!

Great review! I don’t need any more crevices to clean.

got the 17 piece set last time and love it so far, I am eyeing the bake and store bundle… never mind just sold out. bummer

Does anyone know where borosilicate glassware is still sold?

Do a google search for arcusine to start.