Pyrex owners

starchai920 · January 2012

I recently bought a collection of Pyrex mixing bowls. I have no experience using Pyrex, but I've heard conflicting things. Is this a decent brand? Is it true I can almost melt gold in it and have the bowl stand the heat (not really, but they can stand extreme heat)? That I can drop a bowl and it won't shatter? Or is this all BS?

weelass24 · January 2012

Don't use it to clean your microwave.

easjer05 · January 2012

MandJS:
I like them. They're not the messiah of cookware, but they hold up fairly well.

This. They've held up really well for me for years, but there can be a point of overheating in oven or microwave.

starchai920 · January 2012

Also, cookware, pots and pans. I don't know what brand would stand the test of time?

ValentineBB · January 2012

starchai920:

Also, cookware, pots and pans. I don't know what brand would stand the test of time?

Any decent brand (Calphalon, Cuisinart, Kitchen Aid) will do the job for a while, just remember that if you get anything with a non-stick coating you'll need to replace eventually b/c that stuff breaks down over time & you don't want to ingest it. I personally try to do as much cooking as I can in cast iron, copper or enamelware (like Le Crueset). It's pricier but will last forever. Also those materials distribute heat more evenly for better cooking.

gogadgetgo · January 2012

For pots, 100% all-clad. Yes they are expensive but totally worth it. We've had our set for 8 years and they look basically brand new. We use them all the time to cook all sorts of things and they clean really easily.

starchai920 · January 2012

DC2London:
weelass24:
Don't use it to clean your microwave.

This needs a "like" button.
Seriously, OP, I learned this the hard way.
There have been some concerns raised in recent years about the actual safety and reliability of Pyrex. Just make sure you are using it exactly as intended. You can read all about it here: https://www.consumerreports.org/cro/magazine-archive/2011/january/home-garden/glass-cookware/shattering-bakeware-affects-coworkers/index.htm

What if I only use it for mixing, not actually heating or cooling anything?

emd2887 · January 2012

ValentineBB:
starchai920:

Also, cookware, pots and pans. I don't know what brand would stand the test of time?
Any decent brand (Calphalon, Cuisinart, Kitchen Aid) will do the job for a while, just remember that if you get anything with a non-stick coating you'll need to replace eventually b/c that stuff breaks down over time & you don't want to ingest it. I personally try to do as much cooking as I can in cast iron, copper or enamelware (like Le Crueset). It's pricier but will last forever. Also those materials distribute heat more evenly for better cooking.

Ditto this. I have Calphalon but would love to have the money to get Le Crueset.

Also with the Pyrex- make sure that you don't suddenly expose it to different temperatures, i.e. take it from a cold environment like your fridge and put it immediately in an oven, else it can shatter.

ASmallWonder · January 2012

emd2887:
ValentineBB:
starchai920:

Also, cookware, pots and pans. I don't know what brand would stand the test of time?
Any decent brand (Calphalon, Cuisinart, Kitchen Aid) will do the job for a while, just remember that if you get anything with a non-stick coating you'll need to replace eventually b/c that stuff breaks down over time & you don't want to ingest it. I personally try to do as much cooking as I can in cast iron, copper or enamelware (like Le Crueset). It's pricier but will last forever. Also those materials distribute heat more evenly for better cooking.
Ditto this. I have Calphalon but would love to have the money to get Le Crueset.
Also with the Pyrex- make sure that you don't suddenly expose it to different temperatures, i.e. take it from a cold environment like your fridge and put it immediately in an oven, else it can shatter.

Also don't try to add more liquid to an already heated pan. My pork roast was sticking one night so I stupidly added water that was in our unheated back hall. Yeah, then my pork loin was covered in shards of glass so burned would have been preferable :-/

kayash · January 2012

starchai920:

Also, cookware, pots and pans. I don't know what brand would stand the test of time?

I really like my Kitchen Aid pans.

And I like my Pyrex, my mom got me a big set for Christmas that has smaller bowls w/ lids to use in place of tupperware.

Excitedtostart · January 2012

I like pyrex. My husband routinely thinks that you can put it from fridge to a 400 degree oven. He is wrong, but that doesn't stop him.

I agree with the teflon/non-stick stuff as well. We got a cast iron skillet last year and haven't looked back. We LOVE it, and I feel better cooking in it. Honestly, we use that, a medium sized sauce pan, and a stock pot for boiling pasta. I bake in glass or porcelain dishes.

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