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Pyrex 9-Piece Advantage Storage Set
$19.99 + $5 Standard OR $14 Two-Day OR $17 One-Day Shipping
Condition: New

*DISCLAIMER* Wootalyzer! is in no way affiliated with Woot!, and this post may not always be here!

LOL they're counting lids as pieces. Ahh creative marketing (lying).

Kuragari wrote:LOL they're counting lids as pieces. Ahh creative marketing (lying).

Companies have been doing this as far as I can remember, and woot passes it along. No surprise.

Oh, and Pryex posts are recylable:

whatsamattaU wrote: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 have this set without the round dish. Great, sturdy stuff, and cleans real easy. The lids secure on real well and they're rigid plastic

Kuragari wrote:LOL they're counting lids as pieces. Ahh creative marketing (lying).

Have you never bought containers before? I'd also like to point out they're counting correctly. I'm just saying.

Product website: $49.99

http://www.pyrexware.com/index.asp?pageId=11&CatID=388&SubCatID=393&upc=71160058170

Kuragari wrote:LOL they're counting lids as pieces. Ahh creative marketing (lying).

Every company everywhere counts lids as pieces.

considering this....attractive price....but is this Pyrex the "old" Pryex "formula"....or the new Pyrex "formula"....and what are the comparative characeristics?

smartheart wrote:considering this....attractive price....but is this Pyrex the "old" Pryex "formula"....or the new Pyrex "formula"....and what are the comparative characeristics?

Here we go again. Before the urban legends start flying back and forth, read this: http://www.snopes.com/food/warnings/pyrex.asp

I like that these have handles for grasping, but don't like the Tupperware-style covers. They're harder to open than Lock&Lock style lids, and are more prone to breakage from bending.

smartheart wrote:considering this....attractive price....but is this Pyrex the "old" Pryex "formula"....or the new Pyrex "formula"....and what are the comparative characeristics?

In 1998, Corning Glass sold their Pyrex division to World Kitchens in the US, and Newell Cookware in Europe. Newell continued using borosilicate glass while World Kitchen switched to cheaper soda-lime glass. You can detect soda-lime glass by its green-blue tinged edges. Borosilicate is completely colorless.

After many complaints of cracking from temperature changes, Consumer Reports determined that the original borosilicate formula was indeed more resistant to temeperature changes, i.e. from the oven to the cool counter. The American glass has exploded from such abrupt changes causing injuries. World Kitchen, however, claims that soda-lime is not only cheaper, but also more resistant to breakage when dropped.

Assuming that this is American Pyrex, it would be soda-lime.

Note the soda-lime greenish tinge in the left Pyrex cup made by World Kitchen in the US. The right cup uses Corning's original borosilicate.

Kuragari wrote:LOL they're counting lids as pieces. Ahh creative marketing (lying).

Lids and containers are always counted separately in storageware and cookware. And it's not a marketing gimmick. The reason is that not every container is paired with a lid, and some lids serve double duty. For example, my cookware set includes one lid that fits over both a pan and a Dutch oven. So it makes sense to count the containers and lids separately. After all, it says "9-PIECE" set, and not "9 containers" set. So it's accurate and not deceptive because you are indeed getting 9 items.

sdc100 wrote:In 1998, Corning Glass sold their Pyrex division to World Kitchens in the US, and Newell Cookware in Europe. Newell continued using borosilicate glass while World Kitchen switched to cheaper soda-lime glass. You can detect soda-lime glass by its green-blue tinged edges. Borosilicate is completely colorless.

After many complaints of cracking from temperature changes, Consumer Reports determined that the original borosilicate formula was indeed more resistant to temeperature changes, i.e. from the oven to the cool counter. The American glass has exploded from such abrupt changes causing injuries. World Kitchen, however, claims that soda-lime is not only cheaper, but also more resistant to breakage when dropped.

Assuming that this is American Pyrex, it would be soda-lime.

Note the soda-lime greenish tinge in the left Pyrex cup made by World Kitchen in the US. The right cup uses Corning's original borosilicate.

sdc, I"ve got the links above if you/others need clarification. I'm not sure the soda lime was more resistant, but maybe I misread the article. Gotta go.

radi0j0hn wrote:Here we go again. Before the urban legends start flying back and forth, read this: http://www.snopes.com/food/warnings/pyrex.asp

What urban legend? American Pyrex did indeed change formula after being acquired by World Kitchens. And many people, including Consumer Reports, say that it got worse. The new American soda-lime formula is less resistant to temperature changes so Pyrex containers often shattered going from a hot oven to a cool counter. Good Morning American aired some very dramatic footage of this happening, and the government even got into the act. European Pyrex still uses the same borosilica formula originally used by COrning Glass. Please see this post for more info.

whatsamattaU wrote:sdc, I"ve got the links above if you/others need clarification. I'm not sure the soda lime was more resistant, but maybe I misread the article. Gotta go.

Thanks for that very informative post! And yes, your post did verify what I wrote -- that Consumer reports found that American soda-lime Pyrex is more resistant to breakage from being dropped (aka impact).

From your post:

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 REAL question is Why is this here and not over at Home Woot... I come her to look for electronics/gadgets not cookware!

sdc100 wrote:

I didn't even read my own post closely enough, thanks--I decided to look in one more time. I'm just busy as usual, but appreciate you, CowboyDann, etc. Have to go back to work in a while, but it felt good to contribute like I did before. I can look in and peek occasionally, but to have the time to post is less frequent than I would like. Have a good weekend, y'all.

Can replacement lids be purchased individually? Whenever my mother-in-law visits, she apparently opens up a wormhole to a parallel universe of storage containers, because we always wind up with a dozen missing lids and an equal number of mysterious new containers.

Markguns wrote:The REAL question is Why is this here and not over at Home Woot... I come her to look for electronics/gadgets not cookware!

To repeat what Miss TT has said occasionally the last few weeks, they'll post their best deal on regular woot, regardless of type of product (and it isn't the first time they've posted home stuff here).

keysersozae wrote:Maybe you should just handle hot glassware the proper way and not dunk it in ice water. Or, you could keep being an brainiac.

Maybe you should try researching the issue rather than state the obvious -- and callig me an "i.diot" (Woot changed the word "i.diot" to "brainiac"). First off, where exactly did I say anything about "dunking it in ice water." It helps to learn to read before you post. If you bother to research the issue, you'd see that the original Pyrex had very few issues with shattering from the oven to a normal counter. The problem is that when World Kitchen changed the formulation, no one was told. People who had grown up with the original formulation prior to 1998 would reasonably cook the way they used to, not knowing the the new glass would shatter. Even World Kitchen itself admitted that they didn't know the extent of the problem. That's why the FTC and Consumer Reports got involved.

If everything was as obvious and simple as you naively implied, why was it often reported on in the media, i.e.Good Morning America, 20/20, The NY Times, Consumer Reports, etc. Duh. The fact is, World Kitchen didn't even put proper warnings until afew years ago. I have a Pyrex container from 2005 and there was no warning about not putting a hot Pyrex container on a wet cloth (a normal practice to protect counters from hot pots). And as far as I know, European Pyrex still doesn't have such a warning because the original Pyrex didn't shatter at normal baking temperatures.

So get a clue. Learn to read my posts before you reply, and learn not to exaggerate, i.e. ice water. And grow up. Calling me an "i.diot" doesn't help your case -- or anyone else on Woot. Duh.

BUY-2-GET-1-FREE on all Pyrex, Corning and Corelle ware and accessories

jetkins wrote:Can replacement lids be purchased individually? Whenever my mother-in-law visits, she apparently opens up a wormhole to a parallel universe of storage containers, because we always wind up with a dozen missing lids and an equal number of mysterious new containers.

Yes, World Kitchen, which manufactures Pyrex in the US, sells replacement lids and pieces. In fact, they often have huge sales where replacement lids and other piece may cost as little as $1 after discounts and coupons. The pie dish, for example, is often on sale for $1.99. And last year, I got 4 rectangular 3.5 cup containers with lids for $1.50 each during a Buy-One-Get-One-Free sale with free s/h coupon. Also got some great Corellle dishes for $1.70 each.

They currently have a BUY-2-GET-1-FREE on all Pyrex, Corning and Corelle ware and accessories. And if you use coupon code FALL30, you get 30% off the highest priced item.

Here are the Pyrex stuff, including lids. YOu can Mix-and-Match. If you click on the Sort by Low-to-High option, you'll see lots of replacement lids for $1.99. With discount, they'll end up being even less.

http://www.pyrexware.com/index.asp?pageId=32



4 Simple Rules to Cook with Care

Consumers can help avoid the most common causes of breakage by following 4 Simple Rules


1.Always place hot glass bakeware on a dry, cloth potholder or towel.
• Never place hot glass bakeware on top of the stove, on a metal trivet, on a damp towel, directly on a counter or in a sink.
2.Never put glass bakeware directly on a burner or under a broiler.
3.Always allow the oven to fully preheat before placing glass bakeware in the oven.
4.Always cover the bottom of the glass bakeware dish with liquid before cooking meat or vegetables.


I have old laminate countertops so always put hot pots or casseroles on potholders - otherwise I risk burn marks. I didn't know about Rule #4.

jelliebaby wrote:http://www.pyrexware.com/index.asp?pageId=32



4 Simple Rules to Cook with Care

Consumers can help avoid the most common causes of breakage by following 4 Simple Rules


1.Always place hot glass bakeware on a dry, cloth potholder or towel.
• Never place hot glass bakeware on top of the stove, on a metal trivet, on a damp towel, directly on a counter or in a sink.
2.Never put glass bakeware directly on a burner or under a broiler.
3.Always allow the oven to fully preheat before placing glass bakeware in the oven.
4.Always cover the bottom of the glass bakeware dish with liquid before cooking meat or vegetables.


I have old laminate countertops so always put hot pots or casseroles on potholders - otherwise I risk burn marks. I didn't know about Rule #4.

All good advice. The problem with #1 is that many cooks were correctly raised to put hot cookware on a WET towel. The water provides an additional layer of protection against the 400F+ of a hot baking pan. It's certainly not a problem with metal cookware. Nor is it a problem with ceramic ware (i.e. Corning Pyroceram) or Pyrex's Visions glassware as far as I know. And my mom said that they were never warned against doing that with the original Pyrex. Placing all of the above directly on a countertop also wasn't a problem. You needed to protect the countertop, not the cookware. But all that apparently changed when American Pyrex changed to the cheaper soda-lime glass.

I've never heard of #4 before. I cook meatloaf in my Pyrex loaf pan all the time without any liquid on bottom. Hmmmmm.... Could you imagine the disastrous results if you had to put liquid in first? Or a casserole, that is layered with veggies and meat? How about a lasagna? #4 doesn't sound correct at all.

sdc100 wrote:I like that these have handles for grasping, but don't like the Tupperware-style covers. They're harder to open than Lock&Lock style lids, and are more prone to breakage from bending.

A word of warning on the lids. The manufacturer claims the lids are dishwasher safe, but they tend to warp and get brittle when washed that way.

sdc100 wrote:I've never heard of #4 before. I cook meatloaf in my Pyrex loaf pan all the time without any liquid on bottom. Hmmmmm.... Could you imagine the disastrous results if you had to put liquid in first? Or a casserole, that is layered with veggies and meat? How about a lasagna? #4 doesn't sound correct at all.

The liquid in the bottom helps with cleaning. If you don't the first juices/grease from the meat will bake on hard.

sdc100 wrote:In 1998, Corning Glass sold their Pyrex division to World Kitchens in the US, and Newell Cookware in Europe. Newell continued using borosilicate glass while World Kitchen switched to cheaper soda-lime glass. You can detect soda-lime glass by its green-blue tinged edges. Borosilicate is completely colorless.

After many complaints of cracking from temperature changes, Consumer Reports determined that the original borosilicate formula was indeed more resistant to temeperature changes, i.e. from the oven to the cool counter. The American glass has exploded from such abrupt changes causing injuries. World Kitchen, however, claims that soda-lime is not only cheaper, but also more resistant to breakage when dropped.

Assuming that this is American Pyrex, it would be soda-lime.

Note the soda-lime greenish tinge in the left Pyrex cup made by World Kitchen in the US. The right cup uses Corning's original borosilicate.

Thank you for posting this picture. I'll have to look at the Pyrex pieces I picked up at estate sales to see if I did get the original borosilicate glass that I was hoping. I was going with the presence of "Corning NY" on the piece, but who knows when they changed the glass molds.

Great info on the new and old Pyrex. Most of mine wandered off to the twilight zone over several moves and years. But, after reading I did go check the two or three pieces I still have and they are crystal clear so they must be Corning made. I hate yard sales but the wife goes so I am going to point out the info and pictures so if she finds some of the old original Corning she can pick it up.

To be fair, though, even the original Pyrex will age and may break after years of use - it is glass, after all.

I have one marked Microwaveable, Made in USA, Corning and shows no coloration tinge-
How often does a measuring cup go into the oven anyway? Do people commonly use it for cooking?

If only I'd known!
I bought the same set at Wally World for $17.99 and no shipping.
Foolish me!

LdynRed wrote:If only I'd known!
I bought the same set at Wally World for $17.99 and no shipping.
Foolish me!

Usual rule. Post a link so that we can see it. I just did a search on Walmart for Pyrex, looked through 81 items, didn't see this offered.

radi0j0hn wrote:Here we go again. Before the urban legends start flying back and forth, read this: http://www.snopes.com/food/warnings/pyrex.asp

Urban legend? Um, no. I had a 9x12 Anchor Corning baking dish explode in the over about five years ago. Thousands of shards of glass.

sdc100 wrote:All good advice. The problem with #1 is that many cooks were correctly raised to put hot cookware on a WET towel. The water provides an additional layer of protection against the 400F+ of a hot baking pan. It's certainly not a problem with metal cookware. Nor is it a problem with ceramic ware (i.e. Corning Pyroceram) or Pyrex's Visions glassware as far as I know. And my mom said that they were never warned against doing that with the original Pyrex. Placing all of the above directly on a countertop also wasn't a problem. You needed to protect the countertop, not the cookware. But all that apparently changed when American Pyrex changed to the cheaper soda-lime glass.

I've never heard of #4 before. I cook meatloaf in my Pyrex loaf pan all the time without any liquid on bottom. Hmmmmm.... Could you imagine the disastrous results if you had to put liquid in first? Or a casserole, that is layered with veggies and meat? How about a lasagna? #4 doesn't sound correct at all.

I've always been told that glass bakeware is subject to thermal shock

bhcompy wrote:I've always been told that glass bakeware is subject to thermal shock

Look at my post near the top. All of the glassware broke at 500 degrees, but Consumer Reports admitted they put the glassware through pretty rigid conditions.

Not really useful, but here's a neat fact:

The index of refraction of Pyrex glassware is almost identical to the index of refraction of Wesson cooking oil.

Fill a large, clear container with Wesson oil, and then completely submerge a Pyrex measuring cup (make sure to get the oil down inside the measuring cup as well). The glassware will become invisible, and it will look like the markings on the measuring cup are just floating unsupported in the oil.

EDIT - if you don't want to do it yourself, here's a pretty good video of the effect:

http://www.youtube.com/watch?feature=endscreen&NR=1&v=Wif_yGZcK18

I don my beloved Kitchen Warfare apron and head to the kitchen. Time to make dinner!

I boil some spaghetti noodles on the cooktop, and when they are al dente, I drain them and toss them into one of my trusty 3 quart pyrex pan (after I take the lid off of course!)

To this I add a jar of my favorite red spaghetti sauce (mixed with the noodles right in the pyrex), and then I top with pepperoni, mozzarella cheese, mushrooms and black olives.

I put the whole thing uncovered into my pre-heated 350 degree oven until the cheese is all bubbly melty on top. It takes about 20-25 minutes until my pizzetti is done.

I pop it out of the oven and put it on a (dry) potholder in the middle of the table ready for dinner.

Nothing explodes except my happiness when I hear it was good, and they want seconds!

I have many pyrex dishes. Some come from woot as gifts within the past year (so they are surely almost the same as these as far as glass goes). I have some in this style with blue lids, and some with the bigger handles. I like both. I have no problems getting the lids on and off. Both styles of lids snap on firmly. This style is raised a bit in the center, so I tend to prefer this for cakes or something that fills the pan higher.

I prefer glass pans because I like the way they last. I have no good luck with metal in the oven, it warps for me. I haven't had a metal 'cake pan' in ages. I prefer pyrex.


For those of you putting your hot pans on your counters on wet towels, have you not learned that wet transfers heat?
Do not believe me? OK here is a test for you. Put on your oven mitt and take something out of the oven. Now do that with your oven mitt soaking wet. (I've made this mistake on accident once, I won't repeat it.)

I also wait for these to cool down before placing in the fridge after use. But I don't wait until they are cold, just until I can pick them up with bare hands.

At Christmas I make fudge, and I put it in my pans and put them into the freezer for 1-3 weeks before removing them and the fudge.

That's my experience. I bake cakes, I make casseroles, I don't broil things. I cook up to 450 degrees with mine normally. No problems yet.

Honestly I am trying to think of who to buy these for (I don't need anymore) Christmas is coming and one of the best gifts I ever got, was a pyrex pan (with lid), with a brownie mix inside, and a potholder. I still have the pan and the potholder. ;)

Red is a festive color for Christmas too.

jelliebaby wrote:http://www.pyrexware.com/index.asp?pageId=32



4 Simple Rules to Cook with Care

Consumers can help avoid the most common causes of breakage by following 4 Simple Rules


1.Always place hot glass bakeware on a dry, cloth potholder or towel.
• Never place hot glass bakeware on top of the stove, on a metal trivet, on a damp towel, directly on a counter or in a sink.
2.Never put glass bakeware directly on a burner or under a broiler.
3.Always allow the oven to fully preheat before placing glass bakeware in the oven.
4.Always cover the bottom of the glass bakeware dish with liquid before cooking meat or vegetables.


I have old laminate countertops so always put hot pots or casseroles on potholders - otherwise I risk burn marks. I didn't know about Rule #4.

Um... I think you have #3 reversed. Putting 'cold' glass in a preheated oven increases the thermal shock. Although as long as it hasn't come from the freezer it should be able to handle it.

If you did have it in the freezer/fridge I think it would be ok to place it in a cold oven and then turn it on.

sdc100 wrote:All good advice. The problem with #1 is that many cooks were correctly raised to put hot cookware on a WET towel. The water provides an additional layer of protection against the 400F+ of a hot baking pan. It's certainly not a problem with metal cookware. Nor is it a problem with ceramic ware (i.e. Corning Pyroceram) or Pyrex's Visions glassware as far as I know. And my mom said that they were never warned against doing that with the original Pyrex. Placing all of the above directly on a countertop also wasn't a problem. You needed to protect the countertop, not the cookware. But all that apparently changed when American Pyrex changed to the cheaper soda-lime glass.

Not to be rude, but you should never use a wet towel with hot cookware regardless of what it is made of.

Water is an incredible conductor of heat and will rapidly get near boiling. It shouldn't pose a problem to the counter since boiling is near 200 F, but will burn you.

Water also holds a lot of heat unlike cloth and air. So someone else my not expect the towel to be hot once the pan is removed and it will burn them even a while after removed.

As long as your towel or pot holder is sufficiently thick your counter will be fine with it dry.

Towels and pot holders get their insulation from the air held within them. If you remove it by getting it wet it will burn you.

Kudos to those who brought data to the discussion.

Will add a short testimonial about putting this new Pyrex version on a smoothtop stove out of a hot oven: I did, it made a loud "pop" and shattered, and we still find the occasional shard. Glad the small ones were not near the stove, or they would have had glass in their faces. It was sharp and went everywhere.

The old Pyrex I got as wedding presents has never shattered or cracked. Guess I will be doing some serious garage sale-ing to add to my supply of the old stuff.

I am considering getting 3 sets just to etch names into the pieces to use as wedding gifts. Perfect price and no worries about regifting! ;) But where would I store 3 sets until I had 3 couples I was willing to give such an awesome gift to?