Have you ever been a victim of a Pyrex explosion?
I have.
Over the years, I’ve been a most loyal fan of all Pyrex’s inexpensive products, including measuring cups, microwave steamers (my personal favorite) and, most of all, bakeware.
It cleans up easily, even when stuff is just charred into it.
But, recently, our relationship soured a bit.
Back in October, I was baking whole sweet potatoes in Pyrex and they started to ooze and, therefore, burn.
Naturally, I wanted to put a little liquid in the bottom of the baking dish. So I reached for leftover chicken broth I had stored in the fridge.
With the oven door open just enough to get the can and my hand over the dish, I poured.
Crack! Bam!
In an instant, my dish exploded into 700 pieces, large ones, small ones, tiny shards, you name it.
It was gone, baby, gone (nevermind the sweet potatoes).
Glass shot forward and broke the oven’s glass door, which shielded me from any harm. No one else was around. Our 2-year-old was at day care, thank goodness.
Now: I’m the first person to tell you that what I did was pretty stupid.
I should have known about the likelihood of thermal shock — ice cold broth and a 400-degree glass dish. I should have used at-least room temperature (which I’ve done before) or, perhaps even safer, heated broth.
“You can only temper glass so much,” a friend told me later.
Indeed, it says right on Pyrex dish packaging that there is a risk thermal shock if you add any liquid to hot Pyrex: “Avoid sudden temperature changes to glassware. DO NOT add liquid to hot glassware; place hot glassware on a wet or cool surface, directly on countertop or metal surface, or in sink; or handle hot glassware with wet cloth. Allow hot glassware to cool on a cooling rack, potholder or dry cloth. Be sure to allow hot glassware to cool as provided above before washing, refrigerating or freezing.”
Broiler use is not recommend either.
Duh?
Apparently, I’m not the only one making dangerous cooking moves with Pyrex.
The January 2011 issue of Consumer Reports features a fascinating story and a 12-month investigation into this reportedly common problem, including a “rash” of complaints.
The magazine has asked the Consumer Product Safety Commission to investigate, too.
European glass bakeware, made of a different material, proved more durable when compared to American-made brands such as Pyrex, the nonprofit magazine reported.
It feels good to know I’m not the only idiot to do this. I told this story on Facebook and two friends had similar tales. It’s a hot issue that has made it onto Snopes.com, too.
I tell this story not to dissuade you from using Pyrex, but to use it according to the packaging instructions. (Full disclosure: I replaced the shattered dish with Pyrex. Unfortunately, we also had to replace our old wall oven, and it was an expensive endeavor. Wall ovens are outrageous!)
I’ve since heard from a friend that I should try Emile Henry clayware, which isn’t immune to thermal shock, but is far more resistant to temperature fluctuations. It can go from the freezer to a hot oven, for example.
What are your thoughts? Everyone, please share your experiences with Pyrex and other baking dishes. Comment below.
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