My Pyrex says “pre-heated oven only”. What happens if I put it in a cold oven? I’m just trying to make lasagna and not get injured.
My Pyrex says “pre-heated oven only”. What happens if I put it in a cold oven? I’m just trying to make lasagna and not get injured.
by Partagas2112
40 Comments
Minimum_Sort5100
Thermal shock I would say
SmokedPapfreaka
Why would you start a lasagna out in a cold oven anyhow?? 🤔
HairyBearAdmire
Thermal shock for sure. Older Pyrex is more resilient but not impervious
Theburritolyfe
Preheating an oven may put the heating element on full blast. That may cause the top to heat faster and go boom.
In all likelihood it’s fine though. But you never know.
PM_ME_CATS_OR_BOOBS
Long shot but if someone were to ignore that and put the dish in a cold oven then the sides would cook far faster than the center since the glass would conduct more heat. Maybe legal-ese after people complained about their fucked up casseroles because they don’t know how to cook and blamed it on the pyrex.
Infanatis
No, you have pyrex – the cheap soda-lime shit. You want PYREX – the boroscilicate shit that can withstand high heat.
Edit: for those in the back that didn’t know:
There are two different “Pyrex” brands. PYREX(caps) is the OG made with borosilicate glass aka high temp resistant good shit, Corning spun off its consumer products group forming Corelle Brands which licenses the name pyrex (lowercase) and all of them are soda-lime glass aka cheap shit. I think Instant Pot bought them, that’s where my knowledge ends.
Edit Edit: I think that PYREX is still sold and marketed in Europe and is the OG borosilicate
SeaAbbreviations2706
Directly to jail
BluWake
If the name is capitalized, PYREX, it’s borosilicate glass and good to go. This is “pyrex” which is soda lime glass and susceptible to breakage from thermal shock.
yeroldfatdad
How many of y’all are using glassware in the ovens at work? I used a hotel pan last time I made lasagna. Damn, now I want lasagna.
LillyH-2024
It’s due to the temperature inside the oven not being equalized throughout during the preheating phase. That causes more rapid expansion in the part of the glass dish that’s closer to the heating element, which can create uneven heating across the dish leading to thermal shock and cracking. Also, you should never use glass cookware on the stovetop or in the broiler for this reason as well.
Owls1978
One of these “pyrex” exploded in my gas oven many years ago (1999/2000). It shattered the oven door and imbedded molten glass chunks in the cabinets. Thankful that the dogs weren’t in the kitchen.
That was NOT fun to clean up. I wouldn’t trust that anywhere in my kitchen, microwave included.
SyllabubEmotional
Pyrex questions aside, this picture looks like a ps2 pause menu, and I think that’s really cool.
Holdmywhiskeyhun
pyrex lowe case letters is made of soda lime, it’s prone to shattering. PYREX capital letters is borosilicate glass. PYREX is the shatterproof we all know and love, small pyrex is a fraud.
Empyrealist
Whatever your personal understandings and knowledge might be – might I suggest just following the directions. Hopefully, just like how you are making your lasagna.
edit: I meant to add what someone else said in another reply: the pyrex (all lower case) variant of PYREX (all upper case) is made of a lower quality type of glass that is more susceptible to “thermal shock” – fast changes in temperature. What the other person said about risk from proximity to heating elements, etc, is spot-on.
SoggyEarthWizard
Why lasagna cold oven.
Mushrooming247
Glass cookware is only for serving cold foods, they say you can cook in it, but you can’t, it explodes in a shower of boiling shrapnel and you will still have scars from the glass shards, (if not burns,) decades later.
Anyone who disagrees can refer to the tiny scars all over my arms and chest from attempting to cook a casserole in 1999.
And it was a glass baking dish I had used many times, it just exploded one day as a surprise.
Powerful-Ad3677
I have never in my whole life put anything to cook in the oven without preheating it first.
FeldsparSalamander
You need PYREX for that
Longjumping_Dot_9269
Lower case pyrex isn’t the same as Pyrex. Its lower quality and will shatter unlike the real Pyrex
kickback73
Capital letters. PYREX. is for higher heat. Lowercase : pyrex. Glass go boom under heat. Trust me.
SiriusGD
There is a reason they engraved that on their product so it must be important. I’m not going to go into the details but if you don’t preheat you’re looking at a shattered dish.
LazyOldCat
It’s the “This isn’t your grandmother‘s Pyrex” legal disclaimer.
Not Borosilicate, be careful with it always, no thermal shocks, and dont drop it.
kingftheeyesores
Nothing really, I’ve done it. The more important thing is to not take it out of the hot oven and put it on something cold or run cold water over it.
everytingelse
Lowercase Pyrex is no bueno.
electricfunghi
The glass explodes due to thermal shock
122_Hours_Of_Fear
p3aker
Fuck, apples gone too far with this glass UI. Can hardly read that shit
Thereelgerg
Everyone dies. Sorry.
deepfriar
Unintentionally the next CLIPSE album art
Owls1978
Everyone here wants everyone else to be OK. If it turns into home cooks asking valid questions, questions that could save lives.
BobTheInept
Say you want your oven at 350 F. Apparently, during overheating, that thing can jump up to 609 F. This is what is called an “overshoot” in instrument control. If you didn’t want that overshoot, your preheat would take longer. So the temperature might change at a rate that the glass is not rated for, and it might break.
More likely, your food will not come out right because it started cooking at coo coo temperatures.
muffintopmusic
This picture looks like a 1998 Midwest emo album cover.
infestedvictim
Are you standing in GTA San Andreas tf?
Godd9000
I once pulled out a pyrex casserole dish soaking in hot water in the sink and my kitchen was so cold it broke in half, cut my hand
Partagas2112
This is hilarious… I took a picture of my Pyrex dish and didn’t expect so much feedback. I’m not a scientist but I would think that slowly warming pyrex would be safer than throwing it in a hot oven.
therealfakechips
I thought this was a Call of Duty screenshot where you just got hit with a concussion grenade.
Partagas2112
Now I’m worried…I’ve had this lasagna at 375f for 40 minutes and it’s about done. Not sure if I should turn off the heat or call the local hazmat team to come in. This is why I hate lasagna- it’s time consuming, expensive, and now I find it is apparently life threatening. From now on, I am staying with metal pans.
I appreciate you all- I am never again using pyrex but will use Pyrex.
altr222ist
“There are only two states an oven can possibly exist in: heated and unheated. Preheated is a meaningless fucking term.” –George Carlin
bigbadstevo
FAFO.
ChatnNaked
Small font pyrex, not the same glass as the Large font PYREX.
40 Comments
Thermal shock I would say
Why would you start a lasagna out in a cold oven anyhow?? 🤔
Thermal shock for sure. Older Pyrex is more resilient but not impervious
Preheating an oven may put the heating element on full blast. That may cause the top to heat faster and go boom.
In all likelihood it’s fine though. But you never know.
Long shot but if someone were to ignore that and put the dish in a cold oven then the sides would cook far faster than the center since the glass would conduct more heat. Maybe legal-ese after people complained about their fucked up casseroles because they don’t know how to cook and blamed it on the pyrex.
No, you have pyrex – the cheap soda-lime shit. You want PYREX – the boroscilicate shit that can withstand high heat.
Edit: for those in the back that didn’t know:
There are two different “Pyrex” brands. PYREX(caps) is the OG made with borosilicate glass aka high temp resistant good shit, Corning spun off its consumer products group forming Corelle Brands which licenses the name pyrex (lowercase) and all of them are soda-lime glass aka cheap shit. I think Instant Pot bought them, that’s where my knowledge ends.
Edit Edit: I think that PYREX is still sold and marketed in Europe and is the OG borosilicate
Directly to jail
If the name is capitalized, PYREX, it’s borosilicate glass and good to go. This is “pyrex” which is soda lime glass and susceptible to breakage from thermal shock.
How many of y’all are using glassware in the ovens at work? I used a hotel pan last time I made lasagna. Damn, now I want lasagna.
It’s due to the temperature inside the oven not being equalized throughout during the preheating phase. That causes more rapid expansion in the part of the glass dish that’s closer to the heating element, which can create uneven heating across the dish leading to thermal shock and cracking. Also, you should never use glass cookware on the stovetop or in the broiler for this reason as well.
One of these “pyrex” exploded in my gas oven many years ago (1999/2000). It shattered the oven door and imbedded molten glass chunks in the cabinets. Thankful that the dogs weren’t in the kitchen.
That was NOT fun to clean up. I wouldn’t trust that anywhere in my kitchen, microwave included.
Pyrex questions aside, this picture looks like a ps2 pause menu, and I think that’s really cool.
pyrex lowe case letters is made of soda lime, it’s prone to shattering. PYREX capital letters is borosilicate glass. PYREX is the shatterproof we all know and love, small pyrex is a fraud.
Whatever your personal understandings and knowledge might be – might I suggest just following the directions. Hopefully, just like how you are making your lasagna.
edit: I meant to add what someone else said in another reply: the pyrex (all lower case) variant of PYREX (all upper case) is made of a lower quality type of glass that is more susceptible to “thermal shock” – fast changes in temperature. What the other person said about risk from proximity to heating elements, etc, is spot-on.
Why lasagna cold oven.
Glass cookware is only for serving cold foods, they say you can cook in it, but you can’t, it explodes in a shower of boiling shrapnel and you will still have scars from the glass shards, (if not burns,) decades later.
Anyone who disagrees can refer to the tiny scars all over my arms and chest from attempting to cook a casserole in 1999.
And it was a glass baking dish I had used many times, it just exploded one day as a surprise.
I have never in my whole life put anything to cook in the oven without preheating it first.
You need PYREX for that
Lower case pyrex isn’t the same as Pyrex. Its lower quality and will shatter unlike the real Pyrex
Capital letters. PYREX. is for higher heat. Lowercase : pyrex. Glass go boom under heat. Trust me.
There is a reason they engraved that on their product so it must be important. I’m not going to go into the details but if you don’t preheat you’re looking at a shattered dish.
It’s the “This isn’t your grandmother‘s Pyrex” legal disclaimer.
Not Borosilicate, be careful with it always, no thermal shocks, and dont drop it.
Nothing really, I’ve done it. The more important thing is to not take it out of the hot oven and put it on something cold or run cold water over it.
Lowercase Pyrex is no bueno.
The glass explodes due to thermal shock
Fuck, apples gone too far with this glass UI. Can hardly read that shit
Everyone dies. Sorry.
Unintentionally the next CLIPSE album art
Everyone here wants everyone else to be OK.
If it turns into home cooks asking valid questions, questions that could save lives.
Say you want your oven at 350 F. Apparently, during overheating, that thing can jump up to 609 F. This is what is called an “overshoot” in instrument control. If you didn’t want that overshoot, your preheat would take longer. So the temperature might change at a rate that the glass is not rated for, and it might break.
More likely, your food will not come out right because it started cooking at coo coo temperatures.
This picture looks like a 1998 Midwest emo album cover.
Are you standing in GTA San Andreas tf?
I once pulled out a pyrex casserole dish soaking in hot water in the sink and my kitchen was so cold it broke in half, cut my hand
This is hilarious… I took a picture of my Pyrex dish and didn’t expect so much feedback. I’m not a scientist but I would think that slowly warming pyrex would be safer than throwing it in a hot oven.
I thought this was a Call of Duty screenshot where you just got hit with a concussion grenade.
Now I’m worried…I’ve had this lasagna at 375f for 40 minutes and it’s about done. Not sure if I should turn off the heat or call the local hazmat team to come in. This is why I hate lasagna- it’s time consuming, expensive, and now I find it is apparently life threatening. From now on, I am staying with metal pans.
I appreciate you all- I am never again using pyrex but will use Pyrex.
“There are only two states an oven can possibly exist in: heated and unheated. Preheated is a meaningless fucking term.”
–George Carlin
FAFO.
Small font pyrex, not the same glass as the Large font PYREX.