rags747
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The brand Pyrex originally (early–mid 1900s) used borosilicate glass—very resistant to thermal shock (rapid temperature changes).Not last night, but a few years ago I learned that not all Pyrex cookware is the same. I was making shrimp scampi in a 9x13 Pyrex pan. I had done this many times before. I put it in the oven with butter and garlic and when I took it out I placed it on the stovetop and the Pyrex pan literally exploded in my hands. Millions of pieces of the glass were all over the kitchen. I had to throw out the scampi too!
I found out later that pyrex moved their manufacturing to China at some point and when they did the process for making the glass pans changed. Instead of being safe up to 475 degrees, consumers were finding that their pans were failing at much lower temperatures. I don't know if they fixed this or not but I no longer use pyrex in my ovens.
In the U.S., around the late 1990s, manufacturer Corning Inc. sold the consumer Pyrex line, and the newer maker switched most U.S. production to tempered soda-lime glass instead. China had nothing to do with the change of glass.
- Borosilicate → better at handling sudden temp swings
- Soda-lime (tempered) → stronger against drops/impacts, but more sensitive to thermal shock
