Kitchen disaster

[howeird]

Glass bake pan exploded as I took it out of the oven - guess they are not meant to be used under the broiler coils..

Comments

[lironess.livejournal.com]

Looks like visions cookware. Mine did not last very long except for the tiny saucepan.....all of the others broke very quickly and easily with my fumble fingers.

[howeird]

This was pretty high quality stuff - I've had it for at least 10 years, probably more like 15. Time to buy some Corning.

[vasilatos]

I don't recommend buying alternative glassware. No sort of glassware should go under the broiler, sorry. There are special ceramics/enameled pieces, but you really gotta look out cuz they will explode, the prime learning examples being pyrex and corning.

Your lab teacher

[howeird]

Pyrex will explode? I thought it was formulated to not worry about rapid temperature changes.

I never tried putting it under the broiler before. The deal is this: I had bought a package of turkey legs a few days ago, put them oin the fridge, and took them out to make them tonight, but they smelled a little bit off. But the sell date was today, so I figured if I marinated them in 76 proof Chinese rice whiskey, that might fix them. And then I got the bright idea of broiling them in the pan in the whiskey. When I took the pan out to check if they were done, it fell apart in my hand, in a rush of boiling gravy. Luckily it all fell onto the stove top, I didn't get hurt at all.

[vasilatos]

I'm very glad you weren't hurt! But indeed, pyrex will explode. Do not broil things in pyrex, despite its reputation for being made to tolerate extreme temperatures. For one thing, the composition has changed in recent years so it's not the same in the US as it originally was, but it still isn't meant to be shoved under broilers (trust me, I've tried this, as have thousands of high school chemistry students!).

There are good casserole-type dishes - those gratin sort of things you see at the cook stores that are very specifically meant to go under the broiler. Use those!

PS. It sounds like we share a sensitive nose when it comes to meat.

We do use lab glassware for heating and subsequent cooling in tubes and beakers, carefully, in pyrex as opposed to flint glass, but if we want to get serious we use ceramic containers.

[rackstraw.livejournal.com]

Looks like the kitchen of Dana Barrett.

Rules of Glass Cookware

[lisa-marli.livejournal.com]

I've been told Never above 450. Though 500 may be ok.
I just stick to the 450 rule and use Metal if I'm going hotter. The cheap stuff may warp, but at least it won't shatter.

[bovil.livejournal.com]

It's not so simple now. Pyrex isn't pyrex anymore. There are now two different formulations of "pyrex" and one is a cheap-ass inadequate substitution for the original high-temperature glass. Unfortunately, the packaging makes it really difficult to determine whether you're getting the "original" version or the "crap" version.