My Pyrex loaf pan exploded in the oven. Anyone else had this happen? Was 350 deg, lukewarm ingredients.
1321356
I don't think it should have exploded . The only logical way might be if the wire shelf in the oven was very hot and loaf pan and it's contents were cold possibly.
1321357
Not yet, But love it so I hope it doesn't. Would buy another one if it did. Love the size and the handles.
1321358
I had this happen with a different pyrex product. What I found when researching it is that pyrex used to use borosilicate glass which was better able to withstand temperature changes (during each use and after repeated usage) but that they now use soda lime glass in many of their products which is less able to deal with temp. changes and is cheaper. We are very careful with our pyrex dishes now and we seek out dishes made of borosilicate glass for items we use often. Exploding pyrex has become more common because of the type of glass and common kitchen habits (often used because of the durable pyrex name) It has nothing to do with what ingredients the dish contained. I had this happen with a different pyrex product. What I found when researching it is that pyrex used to use borosilicate glass which was better able to withstand temperature changes (during each use and after repeated usage) but that they now use soda lime glass in many of their products which is less able to deal with temp. changes and is cheaper. We are very careful with our pyrex dishes now and we seek out dishes made of borosilicate glass for items we use often. Exploding pyrex has become more common because of the type of glass and common kitchen habits (often used because of the... » Read More I had this happen with a different pyrex product. What I found when researching it is that pyrex used to use borosilicate glass which was better able to withstand temperature changes (during each use and after repeated usage) but that they now use soda lime glass in many of their products which is less able to deal with temp. changes and is cheaper. We are very careful with our pyrex dishes now and we seek out dishes made of borosilicate glass for items we use often. Exploding pyrex has become more common because of the type of glass and common kitchen habits (often used because of the durable pyrex name) It has nothing to do with what ingredients the dish contained. « Show Less
2148877
Thanks for your quick response. I was reading up on dark baking pans and they said that besides lowering the temperature, which I did but the crust was still thick and dark but not as hard as when I baked it with 350 degree, you should line the pan with parchment paper to get better results. I used one sheet of lining at the bottom of the tin. The next time I use this pan, I will use two sheets of parchment paper and line the entire pan. I will let everyone know how it worked.
1542723
I have had two of the new Pyrex bowls explode. The first was when I was washing them in the sink prior to the first use. I placed the bowl in the strainer and it exploded. The second happened when my husband was heating it in the microwave just a few minutes ago. He took it out and said, it just melted and then it popped and exploded. I read an article that said that it was due to a change in the type of glass used as a cost cutting measure. I had emailed Pyrex after the first incident and never heard back from them. I think I will email them again, but I came here to look for an alternative as well. I'll look into Anchor Hocking. Thank you. I have had two of the new Pyrex bowls explode. The first was when I was washing them in the sink prior to the first use. I placed the bowl in the strainer and it exploded. The second happened when my husband was heating it in the microwave just a few minutes ago. He took it out and said, it just melted and then it popped and exploded. I read an article that said that it was due to a change in the type of glass used as a cost cutting measure. I had emailed Pyrex after the first incident and never heard back from them. I think I will email them again, but I came here to look for an... » Read More I have had two of the new Pyrex bowls explode. The first was when I was washing them in the sink prior to the first use. I placed the bowl in the strainer and it exploded. The second happened when my husband was heating it in the microwave just a few minutes ago. He took it out and said, it just melted and then it popped and exploded. I read an article that said that it was due to a change in the type of glass used as a cost cutting measure. I had emailed Pyrex after the first incident and never heard back from them. I think I will email them again, but I came here to look for an alternative as well. I'll look into Anchor Hocking. Thank you. « Show Less
1870046
I never used it in the oven......only stovetop twice and the food was good.....
805682
Sorry I returned it. Red lid too loose and dish had fracture lines..that could cause shattering when baking. I have Pyrex sold their name and buyer is not producing the original quality in USA. However Pyrex products made in Europe have original quality.
1457351
Oven heat not over 350 degrees, no rubber on pan to melt.. Do not know if pan will last nonstick for a long time yet....
64420
Your experience highlights one major flaw in the marketing of the Fagor 12 quart oven. No detailed information on temperature and other cooking requirements. In all honesty my experience has been through trial and error. Fagor's main competitor in the US is Nuwave. Their oven has much more specific directions on cooking procedures. I would suggest you contact Fagor on their customer support number in the manual and query their food prepartion rep. Sorry I can't help you with more specific information but I can thorougly sympathize with your experience as it mirrors my experiences too. When I do get satisfactory results I note the rack/temperture/time in a notebook that I keep near the oven for future reference. Good luck!
1382746
I have the same question, because I have been just using the drip/bake pan that came with the box and it was bowing when I was using the convection oven but eventually came back to normal shape. This worries me that it's not made to withstand the heat. I'll let you know if I find anything.
1078644
Glass cookware is subject to thermal shock. All glass cookware. Apparently Pyrex made some changes in the formulation which could have been responsible for some of the exploding glass. Other explosions (so to speak) could have been due to sudden temperature changes or immersion of a hot container into cold water or perhaps freezer to a preheated oven or cold, wet oven mitts. Read the manufacturer's instructions as these could vary from company to company or even casserole to casserole dish. No one wants a product which will explode on them, no one wants to make an emergency room visit. Follow instructions and use common sense. You can immerse a steel or aluminum pan and you won't see the tensile changes; you could with a hot glass dish.
1383723
Well, I surely found out the hard way that "in oven" doesn't really mean "in oven". Just melted mine.
1401879
Don't know about oven use...my lid exploded while it was cooking on the countertop.
2265988
Hi Alice. I baked my first loaf as the directions showed with the least expensive store bought box I could find. It came out fine, smelled wonderful, and I hated to throw it out. I cleaned the machine and it has worked like a charm ever since. Enjoy your machine, it's the best!
141353
Same thing happened to me. It's a fire hazard. Plus, it puts out toxic fumes when it burns. I was not cooking on high (rarely do, because I use Henckel's ceramic ware). It may be a good product for some people, especially those with electric or ceramic stove tops. And it may be only a few of the items that tend to catch fire. But a few is too many for me. I wish I could return it.
89501
That was just the opposite of my experiences. Mine were constantly hard (undercooked) no matter how long I cooked them, even tried soaking them overnight still no success, so it stays in back of my cabinet and took out my old pressure cooker and gone back to my old ways!!!
2076694
I made crumpets in the toaster oven, 20ish minutes @400F, tasted great. I was stopping by here to see if anyone tried using this on the stovetop.
863010
Did you use Swans Down Cake flour, if not I think it is under cooked and too much oil. I always use butter or Crisco vegetable oil. Some times the temp. of you oven can cause this also. I had this happen to me with a new pan which was heavier than the one I normally use, the next time I used the pan I lower the heat from 350 to 325 and it came out okay. Hope this will be of some help to you.
1485117
Did you open the top while it was baking? That can prevent proper baking. Otherwise you could just have a defective machine. Try to get a replacement and then bake another loaf.