Glass Bakeware

"mangodance" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

As I remember, a number of folks here hated glass
bakeware. I'm not one of them. But I can't remember why it
was that people held a dim view of glass. Anyone?

I recall that you had to use a slightly lower temp with
glass. Could that be it?

--
Peter Aitken

Remove the [censored] from my email address before using.

"Peter Aitken" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"mangodance" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

As I remember, a number of folks here hated glass
bakeware. I'm not one of them. But I can't remember why
it was that people held a dim view of glass. Anyone?

I recall that you had to use a slightly lower temp with
glass. Could that be it?

Because It can break in the oven or out of the oven, making
a hot mess to clean up. A change in temp can cause the
glass/pyrex to crack or shatter.

Corningware style bakeware looks nicer (when used for
serving) and breaks less often.

That French Arco??? glass ovenware might be ok and it sure
looks purdy, But I haven't had much exposure to it so I
can't say oneway or the other.

But I avoid pyrex due to several cracked dish clean ups I've
had to make.

Fun to start re-cooking a casserole too, because the dish
broke. And guests are 15 minutes away.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

hahabogus said:

"Peter Aitken" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"mangodance" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

As I remember, a number of folks here hated glass
bakeware. I'm not one of them. But I can't remember why
it was that people held a dim view of glass. Anyone?

I recall that you had to use a slightly lower temp with
glass. Could that be it?

Because It can break in the oven or out of the oven,
making a hot mess to clean up. A change in temp can cause
the glass/pyrex to crack or shatter.

Well, it *can* but it hardly ever does unless you do
something stupid like pour ice water into a hot dish or
something like that. I've been using it for about 40 years
and never had it break on me. I use pyrex pie plates and
various sizes and shapes of casserole dishes and large
rectangular pans for things like brownies and also your
basic 9" square baking pan.

Quoted message said:

Corningware style bakeware looks nicer (when used for
serving)

Not in my opinion. But I will admit that Corningware is
better looking than it used to me. Me, I love my casserole
set that is clear glass with a nice floral design pressed in
it. I have a gorgeous large oval casserole with lid and a
rectangular "lasagna"-sized casserole. They both look quite
lovely on the table. But I think even the plain Pyrex looks
better than Corningware. And the ones that come in colors
are nice. I have a brown/gold one that is very attractive.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead
already.” Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.” What if the hokey pokey
really *is* what it's all about? "][email hidden]

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

HYSPAM.com says: As I remember, a number of folks here
hated glass bakeware. I'm not one of them. But I can't
remember why it was that people held a dim view of glass.

Depends what being baked. Glass is great for baking
casseroles. Glass is lousy for risen bakery products
simply because it's not responsive to temperature changes
(takes too long to heat when first placed in the oven

and

Quoted message said:

takes too long to cool when removed).

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without
tribulation."

Sheldon, that may be true for bakery products, but every
metal pan rusts away within a few months. Even the stuff
that claims to be stainless steel! (And it's not easy
finding a stainless steel loaf pan.) I opt for glassware
because it lasts so much longer for me than anything metal
I've tried.

kili

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

"kilikini" writes:

"PENMART01"wrote:

Quoted message said:

>HYSPAM.com says: As I remember, a number of folks here
>hated glass bakeware. I'm not one of them. But I can't
>remember why it was that people held a dim view of
>glass.

Depends what being baked. Glass is great for baking
casseroles. Glass

is

Quoted message said:

Quoted message said:

Quoted message said:

lousy for risen bakery products simply because it's not
responsive to temperature changes (takes too long to
heat when first placed in the

oven

Quoted message said:

Quoted message said:

Quoted message said:

and takes too long to cool when removed).

Sheldon, that may be true for bakery products, but every
metal pan rusts away within a few months. Even the stuff
that claims to be stainless

steel!

Quoted message said:

Quoted message said:

(And it's not easy finding a stainless steel loaf pan.) I
opt for

glassware

Quoted message said:

Quoted message said:

because it lasts so much longer for me than anything
metal I've tried.

Stainless steel makes for lousy bakeware, almost as bad as
glass. If your steel pans are rusting it simply means you
are abusing them... steel

bakeware

Quoted message said:

should never ever be scrubbed, a quick rinse with plain
hot water is all

that's

Quoted message said:

necessary... the darker the baked on crud gets the better
it bakes. I

have

Quoted message said:

steel bakeware I've been using nigh on 40 years, no rust.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without
tribulation."

Sheldon, honey, you don't live in Hawaii. Even new
screwdrivers rust out after a month or two.

kili

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Sheldon, honey, you don't live in Hawaii. Even new
screwdrivers rust out after a month or two.

kili

I hope your plumbing isn't rusted.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without
tribulation."

Funny you should say that. We HAVE to have brass or copper
plumbing. Otherwise it rots out im a matter of months.

kili

hahabogus said:

"Peter Aitken" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"mangodance" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

As I remember, a number of folks here hated glass
bakeware. I'm not one of them. But I can't remember why
it was that people held a dim view of glass. Anyone?

I recall that you had to use a slightly lower temp with
glass. Could that be it?

Because It can break in the oven or out of the oven,
making a hot mess to clean up. A change in temp can cause
the glass/pyrex to crack or shatter.

Corningware style bakeware looks nicer (when used for
serving) and breaks less often.

That French Arco??? glass ovenware might be ok and it sure
looks purdy, But I haven't had much exposure to it so I
can't say oneway or the other.

But I avoid pyrex due to several cracked dish clean ups
I've had to make.

Fun to start re-cooking a casserole too, because the dish
broke. And guests are 15 minutes away.

Are you mistreating your Pyrex perhaps? We have some Pyrex
bakeware that is at least 20 years old and still working
quite well. Have used other Pyrex dishes older than that
without problem. The only glass bakeware that ever broke on
me was an empty dish that I accidentally dropped on the
floor after washing it. That had been about 15 years old at
its demise.

Have had much Arco ware because it's very cheap in Europe.
None of that has ever broken in use either.

Kate Connally said:

hahabogus said:

"Peter Aitken" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"mangodance" <[email hidden]> wrote in message
"]news:[email hidden]...
> As I remember, a number of folks here hated glass
> bakeware. I'm not one of them. But I can't remember
> why it was that people held a dim view of glass.
> Anyone?
>

I recall that you had to use a slightly lower temp
with glass. Could that be it?

Because It can break in the oven or out of the oven,
making a hot mess to clean up. A change in temp can
cause the glass/pyrex to crack or shatter.

Well, it *can* but it hardly ever does unless you do
something stupid like pour ice water into a hot dish or
something like that. I've been using it for about 40 years
and never had it break on me. I use pyrex pie plates and
various sizes and shapes of casserole dishes and large
rectangular pans for things like brownies and also your
basic 9" square baking pan.

Quoted message said:

Corningware style bakeware looks nicer (when used for
serving)

Not in my opinion. But I will admit that Corningware is
better looking than it used to me. Me, I love my casserole
set that is clear glass with a nice floral design pressed
in it. I have a gorgeous large oval casserole with lid and
a rectangular "lasagna"-sized casserole. They both look
quite lovely on the table. But I think even the plain
Pyrex looks better than Corningware. And the ones that
come in colors are nice. I have a brown/gold one that is
very attractive.

Kate

We have a lot of the white and blue 'cornflower'
Corningware. Some of it was bought when my parents first set
foot in the US and the rest has been 'inherited' one way or
another, so it's all quite old. I've always liked it and
it's certainly useful in the microwave oven.

We had a couple of the amber Corningware saucepans, but for
some reason my mother never liked them and gave them away.

Just bought my mother a blue Pyrex baking dish, but not
for cooking!

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

I hope your plumbing isn't rusted.

Quoted message said:

Funny you should say that. We HAVE to have brass or
copper plumbing. Otherwise it rots out im a matter of
months.

kili

Aloha GYN Clinic does soldering, eh?

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without
tribulation."

My plumbing doesn't work that way, Sheldon. <g>

kili

Arri London said:

Kate Connally said:

hahabogus said:

"Peter Aitken" <[email hidden]> wrote in
:"]news:[email hidden]:

> "mangodance" <[email hidden]> wrote in message
> "]news:[email hidden]...
>> As I remember, a number of folks here hated glass
>> bakeware. I'm not one of them. But I can't remember
>> why it was that people held a dim view of glass.
>> Anyone?
>>
>
> I recall that you had to use a slightly lower temp
> with glass. Could that be it?
>
>

Because It can break in the oven or out of the oven,
making a hot mess to clean up. A change in temp can
cause the glass/pyrex to crack or shatter.

Well, it *can* but it hardly ever does unless you do
something stupid like pour ice water into a hot dish or
something like that. I've been using it for about 40
years and never had it break on me. I use pyrex pie
plates and various sizes and shapes of casserole dishes
and large rectangular pans for things like brownies and
also your basic 9" square baking pan.

Quoted message said:

Corningware style bakeware looks nicer (when used for
serving)

Not in my opinion. But I will admit that Corningware is
better looking than it used to me. Me, I love my
casserole set that is clear glass with a nice floral
design pressed in it. I have a gorgeous large oval
casserole with lid and a rectangular "lasagna"-sized
casserole. They both look quite lovely on the table. But
I think even the plain Pyrex looks better than
Corningware. And the ones that come in colors are nice.
I have a brown/gold one that is very attractive.

Kate

We have a lot of the white and blue 'cornflower'
Corningware.

That's the ugliest of all, IMO. (Oh, I forgot about the gold
and white stuff. My aunt has some of that and it's hideous.
At least I think it's Corningware.) But if you like it
that's up to you. I guess the main thing I don't like,
besides the ugly colors and designs, is the opaqueness. I
just think transparent glass is so much more appealing.

Quoted message said:

Some of it was bought when my parents first set foot in
the US and the rest has been 'inherited' one way or
another, so it's all quite old. I've always liked it and
it's certainly useful in the microwave oven.

We had a couple of the amber Corningware saucepans, but
for some reason my mother never liked them and gave
them away.

I bought a set of 2 amber Pyrex sauce pans and don't like
them as sauce pans. For one thing, they're really heavy and
it's hard to pick them up with just one hand, even the small
one. I've only ever used them, after having tried cooking
various things in them at first, for cooking rice and hard-
boiled eggs. Now I do the rice in the microwave so don't
even use them for that anymore. If you try to cook some
thing like a custard or white sauce in them it tend to stick
to the bottom and burn, even with constant stirring. But
they sure are beautiful to look at. ;-) I imagine
Corningware saucepans are about the same but ugly. ;-)

Quoted message said:

Just bought my mother a blue Pyrex baking dish, but not
for cooking!

I've seen those blue ones and they are pretty but I don't
like my food next to blue stuff. I don't like to eat off of
blue plates or eat in a blue room, etc. Blue and food don't
mix. I get slightly nauseated with food on blue. I remember
going to a restaurant of some sort one long ago that was
decorated in blue - lots and lots of blue. I couldn't eat my
food. Had to take it home with me. And believe me there's
almost nothing that puts me off food, unfortunately.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead
already.” Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.” What if the hokey pokey
really *is* what it's all about? "][email hidden]

In rec.food.cooking said:

Well, it *can* but it hardly ever does unless you do
something stupid like pour ice water into a hot dish or
something like that.

I once did something stupid with pyrex. I had a lasagna pan
on the stove, and turned on the wrong burner. By the time I
realized it, the pan was very, very hot. I turned off the
burner and picked the pan up with potholders to move it off
the electric burner. It exploded in my hands. It was loud!
And scary. I was shaking.

--
...I'm an air-conditioned gypsy...

- The Who

Kate Connally said:

Arri London said:

Kate Connally said:

hahabogus wrote:
>
> "Peter Aitken" <[email hidden]> wrote in new-
> s:[email hidden]:
>
> > "mangodance" <[email hidden]> wrote in
> > message "]news:[email hidden]...
> >> As I remember, a number of folks here hated glass
> >> bakeware. I'm not one of them. But I can't
> >> remember why it was that people held a dim view
> >> of glass. Anyone?
> >>
> >
> > I recall that you had to use a slightly lower temp
> > with glass. Could that be it?
> >
> >
>
> Because It can break in the oven or out of the oven,
> making a hot mess to clean up. A change in temp can
> cause the glass/pyrex to crack or shatter.

Well, it *can* but it hardly ever does unless you do
something stupid like pour ice water into a hot dish
or something like that. I've been using it for about
40 years and never had it break on me. I use pyrex pie
plates and various sizes and shapes of casserole
dishes and large rectangular pans for things like
brownies and also your basic 9" square baking pan.

> Corningware style bakeware looks nicer (when used
> for serving)

Not in my opinion. But I will admit that Corningware
is better looking than it used to me. Me, I love my
casserole set that is clear glass with a nice floral
design pressed in it. I have a gorgeous large oval
casserole with lid and a rectangular "lasagna"-sized
casserole. They both look quite lovely on the table.
But I think even the plain Pyrex looks better than
Corningware. And the ones that come in colors are
nice. I have a brown/gold one that is very attractive.

Kate

We have a lot of the white and blue 'cornflower'
Corningware.

That's the ugliest of all, IMO.

But why... plain white with a tiny blue cornflower.

(Oh, I forgot

Quoted message said:

about the gold and white stuff. My aunt has some of that
and it's hideous. At least I think it's Corningware.)

Dunno never saw any of that.

Quoted message said:

But if you like it that's up to you.

What's not to like? It's simple and clean looking.

Quoted message said:

I guess the main thing I don't like, besides the ugly
colors and designs, is the opaqueness. I just think
transparent glass is so much more appealing.

LOL! So you don't like stainless steel cookware either?

Quoted message said:

Quoted message said:

Some of it was bought when my parents first set foot in
the US and the rest has been 'inherited' one way or
another, so it's all quite old. I've always liked it and
it's certainly useful in the microwave oven.

We had a couple of the amber Corningware saucepans, but
for some reason my mother never liked them and gave
them away.

I bought a set of 2 amber Pyrex sauce pans and don't like
them as sauce pans. For one thing, they're really heavy
and it's hard to pick them up with just one hand, even
the small one. I've only ever used them, after having
tried cooking various things in them at first, for
cooking rice and hard-boiled eggs. Now I do the rice in
the microwave so don't even use them for that anymore. If
you try to cook some thing like a custard or white sauce
in them it tend to stick to the bottom and burn, even
with constant stirring. But they sure are beautiful to
look at. ;-) I imagine Corningware saucepans are about
the same but ugly. ;-)

We don't find them ugly and the saucepans work perfectly
well. Haven't had probs with the sticking and burning thing.

Quoted message said:

Quoted message said:

Just bought my mother a blue Pyrex baking dish, but not
for cooking!

I've seen those blue ones and they are pretty but I don't
like my food next to blue stuff. I don't like to eat off
of blue plates or eat in a blue room, etc. Blue and food
don't mix. I get slightly nauseated with food on blue. I
remember going to a restaurant of some sort one long ago
that was decorated in blue - lots and lots of blue. I
couldn't eat my food. Had to take it home with me. And
believe me there's almost nothing that puts me off food,
unfortunately.

Kate

No I don't like most food on a blue surface either. Blue
walls don't bother me though. She uses the baking dish in
the bathroom as a cosmetics tray.

Quoted message said:

--
Kate Connally “If I were as old as I feel, I’d be dead
already.” Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.” What if the hokey pokey
really *is* what it's all about? "][email hidden]

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"mangodance" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

As I remember, a number of folks here hated glass
bakeware. I'm not one of them. But I can't remember why
it was that people held a dim view of glass. Anyone?

I recall that you had to use a slightly lower temp with
glass. Could that be it?

Because It can break in the oven or out of the oven,
making a hot mess to clean up. A change in temp can cause
the glass/pyrex to crack or shatter.

Corningware style bakeware looks nicer (when used for
serving) and breaks less often.

That French Arco??? glass ovenware might be ok and it sure
looks purdy,

But

Quoted message said:

I haven't had much exposure to it so I can't say oneway or
the other.

But I avoid pyrex due to several cracked dish clean ups
I've had to make.

Is it possible you are somehow mishandling the pyrex? Pyrex
is a very rugged glass that was developed for industrial use
and is sucessfully used in numerous industrial applications.

Quoted message said:

Fun to start re-cooking a casserole too, because the dish
broke. And

guests

Quoted message said:

are 15 minutes away.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Are you mistreating your Pyrex perhaps?

Does putting it in the oven count? Or perhaps putting it on
a wood chopping board? That and putting it in the dishwasher
was all I ever did to the stuff. But it still broke. In fact
the day it broke I had made a sidedish of au gratin
scalloped potatoes and put it in a 350F preheated oven. 15
to 20 minutes later I heard it break. Made a terrible mess.
No more pyrex for
me. Burning potatoes and milk smell terible. And involve
lots of unplanned hetic cleaning. minor burns and
cursing when guests are expected in 1/2 hours time.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

hahabogus <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Arri London <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Are you mistreating your Pyrex perhaps?

Does putting it in the oven count? Or perhaps putting it
on a wood chopping board? That and putting it in the
dishwasher was all I ever did to the stuff. But it still
broke. In fact the day it broke I had made a sidedish of
au gratin scalloped potatoes and put it in a 350F
preheated oven. 15 to 20 minutes later I heard it break.
Made a terrible mess. No more pyrex for me. Burning
potatoes and milk smell terible. And involve lots of
unplanned hetic cleaning. minor burns and cursing when
guests are expected in 1/2 hours time.

It could even have been a material defect, but that doesn't
help with the cleanup, does it? The only 2 pieces of oven
glassware I've ever broken were my own fault. I dropped one
on a tile floor; I accidentally placed the other one on a
hot electric coil element.

The random collection I have ranges from pieces that
belonged to my mother that were purchased in the 1930s and
1940s to a couple of pieces I purchased last year. They all
seen lots of use and most will probably outlive me.

Wayne

hahabogus said:

Arri London <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Are you mistreating your Pyrex perhaps?

Does putting it in the oven count?

Putting it in too roughly would certainly damage it, causing
it to break at a later date.

Or perhaps putting it on a wood chopping

Quoted message said:

board?

If the board was wet at all could cause tiny cracks/crazing
which aren't very visible.

That and putting it in the dishwasher was all I ever
did to the

Quoted message said:

stuff.

Dishwashers are very rough on dishes; glass turns cloudy
from abrasion. Might not do Pyrex much good in the long run.

Any sudden shocks, such as putting it on the counter or in
the sink just a little too hard, or knocking it against the
tap can cause weakness.

But it still broke. In fact the day it broke I had made
a sidedish

Quoted message said:

of au gratin scalloped potatoes and put it in a 350F
preheated oven. 15 to 20 minutes later I heard it break.
Made a terrible mess. No more pyrex for
me. Burning potatoes and milk smell terible. And involve
lots of unplanned hetic cleaning. minor burns and
cursing when guests are expected in 1/2 hours time.

It's just very strange that Pyrex seems very fragile in your
hands and not in ours. Even the Pyrex labware in every lab
I've ever worked in stood up to rather a lot of abuse
without breaking. Since it's all the same Pyrex, the
difference must be in the handling.

Wayne Boatwright said:

hahabogus <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Arri London <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Are you mistreating your Pyrex perhaps?

Does putting it in the oven count? Or perhaps putting it
on a wood chopping board? That and putting it in the
dishwasher was all I ever did to the stuff. But it still
broke. In fact the day it broke I had made a sidedish of
au gratin scalloped potatoes and put it in a 350F
preheated oven. 15 to 20 minutes later I heard it break.
Made a terrible mess. No more pyrex for me. Burning
potatoes and milk smell terible. And involve lots of
unplanned hetic cleaning. minor burns and cursing when
guests are expected in 1/2 hours time.

It could even have been a material defect, but that
doesn't help with the cleanup, does it? The only 2 pieces
of oven glassware I've ever broken were my own fault. I
dropped one on a tile floor; I accidentally placed the
other one on a hot electric coil element.

The random collection I have ranges from pieces that
belonged to my mother that were purchased in the 1930s and
1940s to a couple of pieces I purchased last year. They
all seen lots of use and most will probably outlive me.

Wayne

I checked with my mother: the oldest piece of Pyrex we have
is a pie dish that was given to her when the very first time
they came to the US. The dish wasn't new when it was donated
but has been in frequent use ever since. She estimates it's
about 40 years old and has endured numerous moves. The
oldest piece of Corningware we have is about 30 years old
and has also been in frequent use.

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

It's just very strange that Pyrex seems very fragile in
your hands and not in ours. Even the Pyrex labware in
every lab I've ever worked in stood up to rather a lot of
abuse without breaking. Since it's all the same Pyrex, the
difference must be in the handling.

I might not be a chemist but even lowly I understand rapid
temperature change and glassware don't go together. I didn't
abuse the pyrex, but it broke anyways.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

hahabogus said:

Arri London <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

It's just very strange that Pyrex seems very fragile in
your hands and not in ours. Even the Pyrex labware in
every lab I've ever worked in stood up to rather a lot
of abuse without breaking. Since it's all the same
Pyrex, the difference must be in the handling.

I might not be a chemist but even lowly I understand rapid
temperature change and glassware don't go together. I
didn't abuse the pyrex, but it broke anyways.

--

Can't explain it then. You can't possibly have bought all
the defective Pyrex out there and none of us got any. You're
doing something wrong, whether or not you realise it. Pyrex
is extremely durable when handled properly.