Pyrex is oven safe as long as you preheat the oven before putting it in. This might sound counterintuitive, but according to usage instructions on the Pyrex website , the direct heat during preheating can lead to breakage. Do not use Pyrex on your stovetop gas or electric , under the broiler, in a toaster oven, or on a grill. This will minimize the effects of any change in temperature from the liquid that gets released from the food during cooking. Before there were nylon scrubbies, sponges, shower poufs, or loofahs, people used felted soap.
I've talked about "felting" before when I showed you Continue Reading. Even a room temperature liquid can be too much of a temperature change for hot glass, and it could lead to cracking or breaking. But everything has its limitations. Pyrex can be used safely inside an oven that is less than degrees F. If your Pyrex is in an oven or a microwave, the heat is dispersed evenly on the surface of the glass.
But what will happen if a direct flame is placed upon it? Can I use this glassware on the top of a gas range? Absolutely not! Direct heat will cause the Pyrex glass to expand and shatter.
The type of glass your Pyrex dish is made from will depend on when the glassware was manufactured. Before , Pyrex was made from borosilicate glass. This material is considered to be thermal shockproof. This means that the material can withstand sudden changes from cold to heat and vice versa. Since , Pyrex has been made from a different material.
The manufacturer has been making Pyrex with soda-lime glass, which means nothing is extraordinary about it. See this Pyrex baking set on Amazon. It looks like it, but how can you be sure? When Corning introduced Pyrex in , they began using what is known as a back stamp to identify their products. This is where the casserole dish is very similar to a pyrex dish. Clay pots do work in the same way that any small oven works when it comes to heating.
Hence, they can do the same work that a pyrex dish does. The moisture slides down the back into the dish once it evaporates. This is great for self-basting and for cooking turkeys.
The moisture then condenses on the lid and then drops back down. This is called using the principle of convection to your advantage. Today, clay pots are produced glazed, so a lot of care has to be taken when choosing a heat source. However, an oven is. Metal pots are a great alternative to a glass pyrex pan.
They can absorb heat much quicker and retain heat for much longer than pyrex pans can. However, you should always read the instructions on how much heat they can handle. The first pie pointer, suggested by Sam Worley , instructs home bakers to freeze a shaped pie shell for some time prior to baking. The second, from Rhoda Boone , suggests preheating a sheet pan in the oven, then setting your pie plate directly on top of the hot sheet pan as it bakes.
Both tips are meant to help home bakers achieve the crispest crust possible, so I thought, why not combine the two? But just as I was about to place my ice-cold pie plate on the burning-hot sheet pan, I had a serious moment of pause. I was using a glass Pyrex dish, and something in my brain told me that if I placed it onto the scalding metal, it would shatter—and send my precious pie into the air.
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