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If you spend At any time in the kitchen , you probably know the Pyrex brand. This is the logo on this glass pan, this cup or a familiar measurement bowl that you have been led to believe is indestructible-so why were there reports that dishes breaks in the oven? It turns out that all that Pyrex is not created is equal, according to experts. In fact, Pyrex and Pyrex are two different things. Read the rest to make sure your dish can manage heat.

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In 1915, the Corning Company invented pyrex . The revolutionary material had its laboratory debut and was adopted for cooking due to its ability to resist heat in the oven - something pretty glass dishes had never been able to do it.

The original was made of borosilicate glass, which the pros of all the cuisine explain it Resistant to extreme temperature changes . This light borosilicate glass was generally used for pots and pots. Unlike ordinary glass, it is resistant to thermal shock; It can go from freezer to an oven without cracking.

Because the boron is toxic and expensive to eliminate, instead of the borosilicate glass more resistant to heat and rupture, the pyrex has turned into a cheaper soda-lime glass. It is the glass most often used in drinking glasses and storage pots.

The glass of soda-lime, however, is very likely to break from a thermal shock (remember to pour a hot liquid in a cold pot). This is why Pyrex used tempered glass or soda-lime glass which was treated with heat.

According to New York Times , "During this heat temperature process , The exterior of the glass is forced by force so that it solidifies quickly, leaving the center to cool more slowly. While the interior cools, it pulls on the rigid and compressed outer layer, which places the center of the glass in tension. "This tension balances the atoms of the glass so that it can support temperature fluctuations.

It is not clear when, exactly, the company has made the change, but the Time Reports that they had at least started to introduce glass dipped in the 1950s. Then, in 1998, Corning authorized the brand At World Kitchen (now known as Corel Brands), that is to say at that time, he completely moved into the tempered glass, according to Gizmodo.

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The Pyrex and the Pyrex were used interchangeably for borosilicate and soda-lime glass during the manufacture of the two. Corning later conceded under license the use of their Pyrex and Pyrex logos to other manufacturers, according to Allrecipes.

Now, Pyrex kitchen utensils are mainly sold in the United States, South America and Asia, while Pyrex is still available in Europe, Africa and the Middle East. The latter is more likely to be the borosilicate version.

Melissa Collins ,, Food scientist and chief At Perfect Brew, says Better life This soaked soda-lime pyrex can still sometimes break at very high temperatures. "The reason why it is more fragile than the borosilicate is its contraction and expansion rates. It has more than double the expansion and contraction rates of other types of pyrex."

However, the probability that your Pyrex dish is brewing is always very minimal. "Compared to millions of glass kitchen items that are used in consumer homes, the number of incidents is low and the risk is low", " Patty Davis , deputy director of communications and press secretary of the Consumer Product Safety Commission (CPSC), told the Time .

It should also be noted that at the time of publication, a search on the CPSC safety recall page did not give any results for "Pyrex".

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The best way to make sure that the kitchen utensils you use are the right ones for work is to read the warnings that accompany it, as well as all the labels in relief or printed at the bottom (or check online). Of course, you will only want to put glass in the oven if it is labeled "-Safe". AE0FCC31AE342FD3A1346EBB1F342FCB

Avoid drastic quarters by leaving the dishes from the refrigerator or the freezer at room temperature before putting them in the oven (and vice versa). Then Pyrex Note on their website that the products are only preheat Oven-Safe. "Although the glass is designed for temperatures generally used in cooking, it can be broken when exposed to the direct heat element while the oven preheated."

Other ways whose product page indicates that Pyrex may collapse from coming into direct contact with a heating element is to put it in the grill, on a stove (gas or electric), in a toaster On a grill.

If you are going to add liquid to a Pyrex dish - for example, you want to arrange a chicken - do not do it with liquid of the dish which is already hot. "The addition of liquid to the hot glass can compromise the resistance of the product, which leads to a break."

If you cook something that can generate its own liquids (say, frozen vegetables), the company recommends adding a little liquid to cover the bottom of the dish Before He's going to the oven. "It is used to minimize any sudden potential temperature change that can occur because food releases liquid."

When your dish comes out of the oven, do not place it on a very fresh surface. And finally, inspect the glass for all the cracks before using it.

This is part of reason. Aside from the factor of nostalgia and vintage colors and patterns, many cooks still swear by the original Borosilicate Pyrex.

"As a cook, I find that the Borosilicate Pyrex is my essential material for cooking and the slow cooking dishes," said Michael Murdy , food scientist, chief and founder of Robust kitchen . "One of its remarkable characteristics is the uniform heat distribution it provides, ensuring that my bakery products come out perfectly cooked and not too crisp on the edges or the stockings. It is a common problem with other materials Cooking."