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.
Mind you, most of our oven proof glass is decent enough to be put in the oven and then dumped on a cold surface.
It's available in the US under the "Arcuisine" brand.
> has some pride
Money has no smell nor pride.
I’ve been in the room a few times where they broke down the math for me.
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.
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.
With that spelling it sounds much worse that mid-market :-)
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.
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...
I don't think he's got a solid block of glass.
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.
I understand the appeal of free. It’s the idea of someone else controlling it that gives me anxiety.
A room-temperature surface. The only cold surfaces in my house are in my freezer and refrigerator.