Subj : Cookware was: Pick Your
To : Lee Lofaso
From : Ruth Haffly
Date : Fri Mar 17 2023 20:34:54
Hi Lee,
LL> LL>> The pyrex you had was not real PYREX. And pyrex explodes,
LL> whereas LL>> real PYREX does not. Which can be a deadly combination
LL> ...
RH> You misunderstood; I had PYREX bowls and I had metal ones. Pyrex ones
RH> broke (dropping, old age, etc).
LL> Tempered glass of any kind will break when dropped from a great
LL> enough height. But exploding glass is something else entirely -
LL> DD>>>> I've never broken (except by bring butter-fingered and
LL> dropping LL>> on the DD>> floor) any Pyrex. I've got a set of amber
LL> visions sauce LL>> pans I aquired
LL> RH>> Basically how our pyrex broke, maybe one or two pieces by too
LL> hot or RH>> cold a temperature on an old, weakened piece.
LL> The cheapie pyrex ia aafe for baking, up to 425 degrees F.
LL> Vintage PYREX can go higher, up to just under 500 degrees F.
I think mine are a combination of newer and vintage. I've picked them up
at various and sundry times/places over the years. Bought some new, got
some at yard sales.
LL> Glass does tend to break if dropped. Even tempered glass.
LL> I dropped a shot glass from waist level onto a hard floor.
LL> It shattered into a million pieces. Fortunately for me,
LL> the glass had already been emptied before I dropped it,
LL> leaving the bartender to clean up the mess.
Steve had a corelle plate break on him the other day--just set a biscuit
on it, turned around and heard a crack. Turned back and saw the plate
had broken in a somewhat uneven (not straight) line, all the way across.
RH> I've always had the real thing, or Anchor Hocking version.
LL> Anchor Hocking uses tempered soda-lime silicate, the same as
LL> cheapie pyrex. It quit making the good stuff about the same time
LL> as PYREX. It will explode, and is not nearly as stable for baking.
LL> Or for anything else.
It works well for me, have had a few chips here & there over the years
and moves, but nothing major. Learned that putting it into the
dishwasher wears the markings off over time so now it gets hand washed.
LL> RH>> Used to have a set of the white range toppers to go with them
LL> but RH> replaced RH> them with Calphalon. Kept the visions because
I could use RH> them in the RH> microwave.
LL> NEVER PUT NEWER PYREX OR ANCHOR HOCKING ITEMS FOR MICROWAVE USE.
Mine has suvived microwaving quite often over the years.
LL> e pyrex dishes can be too hot to handle in the microwave.
RH> Even the real thing can get rather warm in a microwave.
LL> It did not take me long to figure that out. Only a split second.
LL> A lesson I never forgot.
There's a tag line to that effect.
LL> 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.
LL> Your anchor hocking items are no different than pyrex items, as both
LL> are made from the same type of glass. Why those companies ditched what
LL> they had in favor of substandard glass can only be due to economic
LL> reasons. Increase profits by producing products at less cost.
LL> RH>> I'd probably go with a milder (but still on the warm side)
LL> pepper for RH>> me, habeneros are too hot for me.
LL> LL>> Creole/Cajun cuisine is not a hot kind of hot, but more of a
LL> 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.
LL> The older recipes are much better than the newer versions. But then,
First time I encountered shrimp and grits was in Savannah, about 2007.
Lived on the coast of NC in the mid to late 70s and early 80s, nobody
served it then. Seafood was either fried or broiled; the fried was
either a heavy crumb coating or, in parts of NC (Calabash), lightly
floured. The latter style has spread to other areas of the state; the
state seafood restaurant in Raleigh serves it Calabash style. If I have
fried seafood, I prefer it to be Calabash style.
LL> being from Louisiana, I have been spoiled for decades enjoying the
LL> best food in the world. Especially now that it is crawfish season.
LL> Pinch
LL> da tails and suck da heads ...
I always enjoyed it whenever I had the chance to get it while growing
up. Got married & moved to coastal NC where I had it a lot. I've also
lived in coastal (Monterey) CA, HI, and coastal (Savannah) GA, each with
their own varients on seafood preparation and have enjoyed it in each of
those regions.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... First Law of Lab Work: Hot glass looks exactly the same as cold glass.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
