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Teach Soap • View topic - Pyrex and Anchor Hocking warning!

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PostPosted: Tue Apr 15, 2014 5:09 am 

Joined: Fri Jan 17, 2014 7:41 am
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Location: alternately frigid and snowy or sweltering and humid New England
If you use Pyrex or Anchor Hocking glassware for anything, including melting your oils in the microwave, you'll want to read this. Another case of "They sure don't make them like they used to!"
http://slowfoodfast.wordpress.com/2011/ ... r-cooking/


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PostPosted: Tue Apr 15, 2014 7:36 am 
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That doesn't surprise me. Today's pyrex is no longer made from borosilicate glass.

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Irena
Closed minds are like faulty parachutes; they refuse to open.


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PostPosted: Wed Apr 16, 2014 5:00 am 

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PostPosted: Thu Apr 17, 2014 12:01 pm 
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Well that's terrifying :shock:

That's okay I didn't want to sleep tonight anyway! :shock:

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PostPosted: Thu Apr 17, 2014 1:16 pm 
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Note that the above article is from 2011 and not particularly well-researched. Check out a bit more in-depth coverage on the issue from Snopes, including this interesting excerpt:

But do these complaints really chronicle problems with a substandard and possibly unsafe product, or do they merely constitute a relatively small roll call of consumer misuse incidents that have focused scrutiny on a single company? Some accounts (like the one reproduced above) have claimed that Pyrex brand products are now more prone to shattering than they used to be, attributing this increase to the factor that while Pyrex products were originally made of borosilicate glass, the company's products now vended in the North American market are fashioned of tempered soda lime glass, a cheaper material. (The borosilicate glass version is still sold in Europe.) While it is literally true that the material used in manufacturing Pyrex brand glass bakeware has changed from borosilicate glass to soda lime glass, the brand's current owner, World Kitchen, claims that changeover began back in the 1940s and long antedates Corning's 1998 sale of the brand:

The Charleroi [Pennsylvania] plant has produced PYREX glass products out of a heat-strengthened (tempered) soda lime glass for about 60 years, first by our predecessor Corning Incorporated, and since 1998 by World Kitchen. In fact, since the 1980's, most, if not all consumer glass bakeware manufactured in the U.S. for consumers has been made of soda lime glass. Consumers should know that soda lime glass, such as that used to make PYREX glass bakeware, is significantly more resistant to breaking on impact than borosilicate glass and comparably resistant to breakage caused by severe temperature changes.

In a January 2011 article on glass bakeware, Consumer Reports stated that they were unable to determine exactly when major U.S. manufacturers (including Pyrex) switched from soda lime glass to borosilicate glass:
In the U.S. a major change occurred in the way glass bakeware was made. World Kitchen and Anchor Hocking now manufacture all of their glass bakeware using soda lime glass, which is less expensive to produce than borosilicate. Soda lime is commonly used in products such as drinking glasses and bottles.

It's not clear when the switch occurred. Anchor Hocking spokeswoman Barbara Wolf says borosilicate glass was phased out by the industry by the early 1980s. World Kitchen vice president Jim Aikins says Pyrex glass bakeware sold in the U.S. has consistently been made of soda lime glass that has been strengthened through thermal tempering at the Charleroi plant for about 60 years.

Sarah Horvath, a Corning spokeswoman, says Corning made Pyrex out of both soda lime and borosilicate at several locations before selling the U.S. business to World Kitchen in 1998, but provided no more details. P. Bruce Adams, formerly an executive scientist at Corning, says that borosilicate was still being used to make Pyrex when he retired in 1987.

Read more at http://www.snopes.com/food/warnings/pyr ... 6beJlDD.99

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PostPosted: Thu Apr 17, 2014 1:53 pm 
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I'll stick with my old Pyrex and use it for essential oils or fragrance oils and not use it in the microwave. I have noticed a difference between the old and the new. The new Pyrex seems to have a greenish tinge, while the old does not.

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PostPosted: Thu Apr 17, 2014 2:54 pm 
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A green tinge to glass just means there was a little bit of iron in the sand that was used to make the glass. The iron absorbs the infra-red and ultra-violet parts of the light spectrum so you see the green color. It's not an indicator of whether the glass is safe or unsafe to use as cookware. Have you ever had an old glass piece, like maybe a vase, in your window for a long time and one day noticed it looked a bit purple? That's because manganese was added to the glass recipe to help keep it clear. When the manganese is exposed to ultraviolet rays, such as from the sun or a black light or some form of radiation, the manganese oxidizes and turns into manganese oxide, which turns the glass purple. If it's an antique piece of glass, the value is destroyed if it's been sun-purpled. Sadly, many thousands of antique glass pieces have been purpled in recent years by dealers attempting to palm them off as more expensive, true amethyst glass pieces. Ain't science fun?! :D

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PostPosted: Thu Apr 17, 2014 3:21 pm 
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I didn't know that Jennifer, thank you. All the new pyrex I have seen in stores has this greenish tinge. None of the older pieces do.

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Closed minds are like faulty parachutes; they refuse to open.


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PostPosted: Fri Apr 18, 2014 8:19 am 

Joined: Fri Jan 17, 2014 7:41 am
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Location: alternately frigid and snowy or sweltering and humid New England
Thanks for the clarification, JennyBee. Maybe a factor related to breakage is how much "flimsier" the new ones are compared to the old. I just weighed two of the custard cups.....the old one weighs 161 grams.....the new one......93!!! That's quite a difference, the old ones are really solid, the new ones definitely feel more delicate.


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