Scary glass bakeware

M

Moussa Balla

New member
I remember it being discussed some time back, but not recently, the
upshot being Chinese knockoffs were suspected of shattering and
causing injury and burns. Consumer Reports did a in-depth article
on US made glass bakeware in the Jan issue. According to its year
long study, it's the US made stuff that's shattering, not cheapo
imports. US made Pyrex and Anchor Hocking are both now made from
soda-lime and have been since before 2000, not borosilicate as
previously assumed. A sobering article.

http://tinyurl.com/3v77p72

Naturally, you are free to decide for yourself, but I'll be tossing my
glass bakeware in favor of metal, tout de suite.

nb
 
On 17 Apr 2011 22:18:59 GMT, notbob wrote:


Only certifiable kitchen imbeciles use glass bakeware other than in a
microwave. Anyone who thinks about it (providing they are capable of
thought) will realize that glass bakeware that contains food cannot
heat evenly in a conventional oven... neither can metal but metal
won't shatter from internal stresses built due to unequal expansion
coeficients. Even earthenware will fracture at high oven temps. The
portion of glass ovenware that contains food can't heat higher than
212?F, whereas the portion above the food will achieve oven
temperature, typically 350?F... that's like 140?F temperature
difference concentrated at that line where food ends and air begins.
Metal is a far better conductor so it will temper the temperature
difference over a greter area and metal is far more ductile, metal
doesn't shatter/fracture at the puny temperatures of a cook stove
oven.
 
On Apr 17, 9:43?pm, Brooklyn1 wrote:

It helps to know a little more science than the obvious surface stuff
you cite. Borosilicate glass resists heat shock because its thermal
conductivity is very high. Fused silica, on the other hand, resists it
because it has extremely low expansion. I have a Pyrex saucepan with a
detachable handle that I inherited from my mother. It has been used in
the oven and on the stove top since before 1950. The matching frying
pan broke when it fell onto a tile floor. (But then, so did an
enameled cast-iron one by Le Creuset.)

Jerry
--
Engineering is the art of making what you want from things you can get.
 
In article ,
Brooklyn1 wrote:


So kindly explain the lovely brown crust on the outside of things like
mac-and-cheese, or so many other casserole-in-the-oven type dishes.
Maillard reactions don't get really going until you exceed about 300 F.

Isaac
 
On Sun, 17 Apr 2011 21:56:54 -0700 (PDT), Jerry Avins
wrote:


"surface stuff" is scientific nomenclature???

It helps to possess a modicum of literacy, and not come across like
the uneducated smarmy used car seller you probably are when not
unemployed. ALL glass bakeware is relatively dangerous, in fact any
and all glassware is dangerous in food prep areas, actually far more
dangerous than glass in bathing areas (a glass shard in the foot is
not nearly so serious as in the intestines). Even laboratory
glassware breaks/shatters very regularly, which is why lab workers
wear protective gear and take other precautions.. but they don't take
their lunch in beakers. I cited nothing, you illiterate little
prick... all I did is impart my own personal knowlege based on many
years experience with no citations whatsover... folks can take what
they want or totally ignore (makes no nevermind to me). I've already
posted reputable citations on this very topic several times in past
posts but now folks are welcome to do their own research... you
offered no citations in opposition, MORON! I generally do not
participate in debate on usenet, certainly not with obvious imbecilic
shit stirrers such as yourself who are not worthy opponents of my
level of mental accuity. And that's all I have to say on the
glassware topic for now... beware of rectal thermometers you don't
suffer a brain hemorrhage.
 
On Sun, 17 Apr 2011 22:00:42 -0700, isw wrote:


You just proved my point, dummy... the surface browning is due to high
oven temperature, not low casserole temperature... now go wipe that
brown maillard crust off your nose.
 
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