> On Sun, 11 Sep 2011 21:05:30 -0400, "J. Clarke"
> > wrote:
>
>> The formula changed long before the brand was sold. The "company" is
>> Corning Glass, they spun off their cookware operation as "World
>> Kitchen" in 1997, however they had gone to tempered soda-lime glass
>> instead of borosilicate long before that--according to the current
>> owners of the factory the change was made in the 1940s. And anyone who
>> has ever dropped a Bodum drinking glass will tell you that borosilicate
>> is not particularly durable.
>>
>> On my list of things to be afraid of "exploding pyrex" comes somewhere
>> behind "struck on the head by a meteorite".


I did break a piece of Pyrex maybe a half dozen years ago. It was my fault
in handling, adding a cool liquid to a hot dish. As soon as the liquid hit
the dish, I knew it was just a dumb, thoughless, moment for me and it
cracked in half. What is shown in the Sandra Lee video is just plain
common sense with any glass oven product.


http://www.pyrexware.com/index.asp?pageId=30#TruthID30
Is Borosilicate glass safer or better than soda lime glass?

While both borosilicate and soda lime are appropriate compositions for glass
bakeware, heat-strengthened soda lime is more resistant to impact breakage -
the far more likely cause of consumer injury according to national emergency
room data. All glass, whether soda lime or borosilicate, can experience
thermal breakage if exposed to sudden or uneven temperature changes