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Old Nov 28, 2020 | 1:00 pm
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corky
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Originally Posted by M60_to_LGA
Just read that they changed their formula in the 90s, and now it's nowhere near as resistant to temperature changes as it used to be.

I just bought a new Pyrex baking dish yesterday for casseroles. Should I return it and just get one made out of ceramic?

Anyone have an issue with this? Or am I overthinking? If I take a hot mixture and put it into the dish before going into the oven, will that cause the thing to explode on me? I've seen some pics/stories online that look pretty bad.
I don't know this for sure but I would guess extreme temperature changes are the problem .......don't put straight from freezer to hot oven and vice versa or don't set hot hot dish from oven on a cold surface . I wouldn't use pyrex in a hotter than 400 oven.
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