subether wrote:*makes popcorn*
Cue the inevitable discussion on old pyrex vs. new pyrex with added random explosions etc. ad nausum.
FWIW, I've got the 8 pc. bowl set and the 10 pc. storage set- the lids fit pretty decently, and as long as you treat the containers like the glass they are, you'll do fine.
Anyone for popcorn?
Here, I'll loan part of the long post I drag out for this discussion:
Rather than link to the long discusssions on pyrex and glassware (borosilicate of the old stuff vs. soda lime glass of the new stuff ) which I've been a part of, I'll summarize:
1. If you drop the borosilicate, it shatters into many pieces potentially.
2. If you break the soda lima glass, it potentially breaks into fewer pieces.
3. If you put the old borosilicate down on a surface (particularly after baking), it probably won't break.
4. If you put the new soda lime glass on anything but a cloth type potholder(?) (particularly after baking), you take the risk of it shattering from the sudden temperature change (the videos and reports are out there, like putting on a ceramic range top). I think the truth it somewhere in between. It's not one in a million, but it's not 1 in 2 either.
5. Any shattering of glassware is at minimum scary and at worst harmful.
6. Other companies due make borosilicate, like Pyrex Europe's line, and Lock & Lock.
7. There have been reports (not many) of the soda lime glass breaking "spontaneously".
8. I'm not against someone correcting me on the above, but I've posted a number of links in the past on this. If I didn't have enough new and old pyrex and corningware ceramic/glassware, I wouldn't be afraid of buying this, but I'd always make sure after baking that it doesn't get set down on a cooler surface. Someone commented before to be cautious of uneven distribution of temperature, and said even in the oven, (s)he puts it on a cookie sheet.
Oh, heck, here's one of my old comments
whatsamattaU wrote:Sorry, this may be the only time I can make a comment for at least the rest of this week.
First, the question of Snapware glass. Likely soda lime glass ("tempered"), but this article has flaws, such as saying you can't stick Snapware in the oven (this model can):
and Snapware says it's tempered glass (which to me implies it's not borosilicate but rather soda lime glass):
Regardless, you have the warnings from snapware on care:
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):
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).
Finally, their 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."
Even given all of this, I might buy these. 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
Sorry, have to go back to work. Hope this helps. Good night.
Broklynite said this in response
"Borosilicate can and should also be tempered. Tempering refers to baking the glass at a high enough heat (but below the softening point) that the stresses are taken out of the glass. This makes the glass much less likely to break under ay kind of strain.
That said, more than likely it is soda ash. Fine for everyday storage, not something which I'd bake with."
I've got to go to work. Hope this helps.