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In the UK PYREX cookware is always borosilicate. So it was a bit confusing to hear americans say how shit their "pyrex" glassware is. Mind you, most of our ove
by KaiserPro 1y ago
In the UK PYREX cookware is always borosilicate. So it was a bit confusing to hear americans say how shit their "pyrex" glassware is.
Mind you, most of our oven proof glass is decent enough to be put in the oven and then dumped on a cold surface.
- stuaxo 1y agoI wonder if exploding cookware would get a British safety kitemark ?
- ChrisMarshallNY 1y agoMore like a military rating.
- bombcar 1y agoBake toward Enemy.
- fmajid 1y agoThat's because a French company now owned by a US Private Equity firm, Arc International Cookware, owns the license for Europe, and as they have some pride, continue to make it with borosilicate. It's available in the US under the "Arcuisine" brand.
- ornornor 1y ago> US Private Equity > has some pride Money has no smell nor pride.
- dijit 1y agoSome PE firms do understand brand image and market segmentation based on this and know what it’s worth as a dollar-amount. I’ve been in the room a few times where they broke down the math for me.
- crote 1y agoThat's the most brilliant part of the PYREX vs pyrex situation, isn't it? Lowercase pyrex bought the naming rights and gets to benefit off selling cheap products at a premium price, while uppercase PYREX maintains their brand image for them by selling genuinely good glassware.
- pinkmuffinere 1y agoI think you’re wrong about this. 90% of customers will not realize there is a distinction, and so there’s just confusion over the general state of things. My guess is that splitting the brand in half like this is actually more costly overall than just committing to one path Eg, imagine if mazzerati also made a mid-market vehicle. It would lose some cachet, and also wouldn’t make much profit off the midmarket item. In the other side, if Walmart stocks premium goods, they won’t sell because they’ll be perceived as too expensive by the Walmart audience. Edit: anecdotally, I once used the weaker variety, the dish exploded on me, and I luckily was not maimed. The floor was not so lucky, it is still pockmarked. The lesson I learned is: only use metal in the oven, no matter what.
- graemep 1y ago> Mind you, most of our oven proof glass is decent enough to be put in the oven and then dumped on a cold surface I would have thought that is a pretty minimal requirement. Where else would you put something you take out of the oven. I assume anything that can go in the oven can go from oven to table and fridge (but maybe not freezer) to hot oven.
- HPsquared 1y agoOne of those cooling racks where it's not making full contact.
- ghaff 1y agoIt’s a bigger deal with baking brownies but putting a lasagna on a cooling rack before putting it on your dining room table even with hot pad in probably a good idea.
- deleted 1y ago[deleted]
- graemep 1y agoThat is what trivets and mats are for.
- graemep 1y agoDo not have one of those! I want to keep hit food hot!
- ewoodrich 1y agoI don't think it changes the rate of cooling that much, just more of the the heat is transferred by convection to the surrounding air instead of conduction to the surface (which for a stone countertop has a lot of mass to absorb heat making them notorious for blowing up hot glassware on contact).
- nialv7 1y agoI have bought PYREX branded cookwares that claimed to be borosilicate, but are not actually borosilicate. You can't visually tell borosilicate and soda-lime apart easily. There is no difference in color (the green vs blue difference is because of other impurities). There is no significant different in refractive index. The only reliable test you can do at home is density (soda-lime 2.52, whereas borosilicate ~2.23, unit g/cm^3). I measured my "borosilicate" cookwares and all of them are in the ~2.5 range. Turns out they just false advertise. A couple "made in China" beakers I got on Amazon turned out to be borosilicate though. Take that however you will.
- IshKebab 1y agoHow are you measuring density to that accuracy?
- chmod775 1y agoYou don't have to measure very precisely when the difference in density is that large and the item is relatively large and heavy. I'd be more concerned about some assumptions made. For instance I found that some alumino-borosilicate glass has densities that can reach above 2.5 g/cm³. I have no idea if you'd make cookware from that, but it's also a borosilicate glass...