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#1
11-01-2003, 08:28 AM
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Quick Pyrex question...
Does anyone know if I can use Pyrex "Ovenware" on the stovetop?
The bottom says, "Pyrex Ovenware" and "Made in USA". Thanks, GD 
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#2
11-01-2003, 09:09 AM
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No you cannot use pyrex ovenware on the stovetop. It may seem OK at first, but once it cools down it will shatter into a thousand pieces.
__________________
You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman
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#3
11-01-2003, 09:20 AM
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Kuan... are you serious? I'm being serious... (I'm not trying to be a wise guy).
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#4
11-01-2003, 09:32 AM
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I'm serious. Rapid changes in temperature will crack or shatter your ovenproof Pyrex. Your gas flame can reach 2000 degrees and parts of your Pyrex can reach over a thousand.
__________________
You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman
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#5
11-01-2003, 09:33 AM
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That's what my wife said... thanks for your help!
You saved me from a disaster happening. GD
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#6
11-01-2003, 09:56 AM
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I think there *may* be a difference (?) mine has "Oven-Ware" stamped on the bottom. I know the pots you're talkinga bout... you could "see" the water boil... and all that...
I think we're going to get the right thing. Wife wants to make an apple tartin and it needs to go on both the top and in the oven... I'm not the cook in the family, I just read and follow instructions. I keep the cars running. 
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#7
11-01-2003, 10:02 AM
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Yeah I remember those, in fact I have some glass cookware somewhere. There are plenty of incarnations, I think you can still buy them at the Corningware outlet store. I never really used them, too fragile for the way I cook.
The difference is in the process. The basic ovenware is cast. You can feel an edge from the casting process. There are lots of imperfections and tiny bubbles which make the Pyrex not as stable. The stovetop stuff is I think more like a ceramic or maybe even ceramic glass. I gotta ask the wife... she may know.
__________________
You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman
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#8
11-01-2003, 10:05 AM
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For a Tart Tartin use an thick 10" aluminum skillet. Go to the restaurant supply store and buy one. Don't get a nonstick.
__________________
You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman
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