Subj : Cookware was: Pick Your
To : Ruth Haffly
From : Lee Lofaso
Date : Thu Mar 16 2023 20:53:28
Hello Ruth,
RH>>>> We used to have a mix of pyrex and metal bowls, decided to go
LL>> all metal RH>> when one more of the pyrex ones broke. Down side is
LL>> that I can't use RH>> the metal ones in the microwave.
LL>> The pyrex you had was not real PYREX. And pyrex explodes, whereas
LL>> real PYREX does not. Which can be a deadly combination ...
RH> You misunderstood; I had PYREX bowls and I had metal ones. Pyrex ones
RH> broke (dropping, old age, etc).
Tempered glass of any kind will break when dropped from a great
enough height. But exploding glass is something else entirely -
https://tinyurl.com/bpnx5ct2
DD>>>> I've never broken (except by bring butter-fingered and dropping
LL>> on the DD>> floor) any Pyrex. I've got a set of amber visions sauce
LL>> pans I aquired
RH>> Basically how our pyrex broke, maybe one or two pieces by too hot or
RH>> cold a temperature on an old, weakened piece.
The cheapie pyrex ia aafe for baking, up to 425 degrees F.
Vintage PYREX can go higher, up to just under 500 degrees F.
LL>> Vintage PYREX dishes are oven-safe (up to 425 F).
LL>> Crappy pyrex dishes are not, very breakable, and can even explode.
RH> I've got the real thing, have had breaks for various reasons but no
RH> explosions.
Glass does tend to break if dropped. Even tempered glass.
I dropped a shot glass from waist level onto a hard floor.
It shattered into a million pieces. Fortunately for me,
the glass had already been emptied before I dropped it,
leaving the bartender to clean up the mess.
RH>> I've got 2 amber visions pots, one and one point five quarts.
LL>> At least you got rid of the pyrex you thought was PYREX.
LL>> Whether by accident or design. You did get rid of them, right?
RH> I've always had the real thing, or Anchor Hocking version.
Anchor Hocking uses tempered soda-lime silicate, the same as
cheapie pyrex. It quit making the good stuff about the same time
as PYREX. It will explode, and is not nearly as stable for baking.
Or for anything else.
RH>> Used to have a set of the white range toppers to go with them but
RH> replaced RH> them with Calphalon. Kept the visions because I could use
RH> them in the RH> microwave.
NEVER PUT NEWER PYREX OR ANCHOR HOCKING ITEMS FOR MICROWAVE USE.
Microwave safe ceramic is best, and far safer. Even vintage PYREX
items can be damaged, as such items were never intended for microwave
use.
LL>>> Thos
e pyrex dishes can be too hot to handle in the microwave.
LL>> And no sane person would ever dare use PYREX ...
RH> Even the real thing can get rather warm in a microwave.
It did not take me long to figure that out. Only a split second.
A lesson I never forgot.
DD>>>> from a friend's estate sale. I always have to remember to use
RH> a LL> DD>> "hot pot" when cooking with them because hot glass looks
RH> very LL> much DD>> like cold glass and there are no insulated handles.
RH>> My current cookware is stainless steel with glass lids; I make sure I
RH>> grab a pot holder to protect my hands with them also. Making sure I
RH> grab
RH>> anything heavy with the left hand, give extra support with the right
RH> as
RH>> the latter isn't quite strong enough (still rehabbing) to be
RH> comfortable
RH>> using it as the main "grab hand".
LL>> No pot holder can save you from a pyrex dish exploding ...
RH> Most often they just craze, then crack from too hot or cold temps.
Your anchor hocking items are no different than pyrex items, as both
are made from the same type of glass. Why those companies ditched what
they had in favor of substandard glass can only be due to economic
reasons. Increase profits by producing products at less cost.
DD>>>> This recipe calls for orange liqueur and tequila. TBH I don't
LL>> see RH> why. DD> If I ever make it I'll likely sub orange juice
RH> concentrate for RH> the DD> flavour and blow off the tequila
RH> altogether.
DD>>>> Title: Giant Shrimp in Habanero Sauce
DD>>>> Categories: Seafood, Vegetables, Chilies, Herbs, Dairy
DD>>>> Yield: 6 servings
RH>> I'd probably go with a milder (but still on the warm side) pepper for
RH>> me, habeneros are too hot for me.
LL>> Creole/Cajun cuisine is not a hot kind of hot, but more of a mild
LL>> kind of hot. Spicy but not flaming hot.
RH> I know; I've eaten (and enjoyed) that cuisine. Had shrimp & grits for
RH> supper the other night.
The older recipes are much better than the newer versions. But then,
being from Louisiana, I have been spoiled for decades enjoying the best
food in the world. Especially now that it is crawfish season. Pinch
da tails and suck da heads ...
For Life,
Lee
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