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JodieLyn
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| Posted: Nov 02 2010 at 6:47pm | IP Logged
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I know there have been past threads about pyrex breaking and people wanting to replace their pyrex with something else.
Sooooooo what have you replaced pyrex with? and how are you liking it?
I need to replace my rectanglular baking dishes (like cake pan sized or a bit bigger).. broken but not shattered and through no fault of the pyrex (one was dropped and one had something dropped on it).
And I just can't decide what I want instead or if I want to keep the pyrex.
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Jodie, wife to Dave
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JennGM
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I still use the Pyrex, but I also have some stoneware from Pampered Chef that I use.
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Jennifer G. Miller
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Erin
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| Posted: Nov 02 2010 at 7:24pm | IP Logged
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Well I blew up my Pyrex making gravy, it was a miracle the flying glass didn't hit my baby. For baking the roast, which pan obviously, I use to make gravy I bought a metal pan from the Supermarket. I still use pyrex for the potatoes etc.
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Erin
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sewcrazy
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Most of my pans are cast iron. Heavy, but indestructible!
I have plain cast iron and enamel clad.
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LeeAnn
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Sharyn
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| Posted: Nov 03 2010 at 12:13am | IP Logged
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What about Corningware? I use Corningware for things like potato bakes or self saucing puddings.
For roasts/lasagne etc. I like stainless steel roasting trays.
Erin, were you microwaving the gravy? I use a pyrex jug for warming milk for the kids, and for reheating food, in the microwave.
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Erin
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| Posted: Nov 03 2010 at 5:36am | IP Logged
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Sharyn wrote:
| Erin, were you microwaving the gravy? I use a pyrex jug for warming milk for the kids, and for reheating food, in the microwave. |
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Sharyn
I think microwaving would be quite fine, I was, umm  cooking the gravy on the hot plates, not really what I was supposed to do I guess.
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Erin
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Mackfam
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| Posted: Nov 03 2010 at 9:32am | IP Logged
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Stoneware and I've never looked back and I have been so pleased!  I purchased non-glazed stoneware from Pampered Chef (through Fuzzy who is a member here and also a Pampered Chef consultant!  ). The casserole dish has been one of my favorites, but the stoneware baking sheets are a close second!! I roast veggies with olive oil/salt/pepper all.the.time and nothing works better for this imo than stoneware! I did have to learn that it takes a little longer to heat up/conduct heat than a glass casserole dish (this is mainly if I'm roasting a large piece of meat like a whole chicken or turkey), but it also retains heat better and I really enjoy that once the stoneware is seasoned it is a breeze to clean up.
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Jen Mackintosh
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JodieLyn
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| Posted: Nov 03 2010 at 12:53pm | IP Logged
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well stoneware and corningware wouldn't solve the problem of things breaking upon being dropped 
And while i love my cast iron skillets, I'm not sure I want that as casserole dishes.. only the biggest kids can handle the cast iron I do have.
I was considering some of the enamelware.. maybe I should replace my 9x13's with the pyrex still but get a larger rectangular enamelware instead of the larger pyrex. I think I can get one that's a bit deeper than the pyrex which would be good.
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
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DominaCaeli
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I have glazed stoneware for my most used baking dishes: my 9x13, my round casserole dishes, and my favorite loaf pan and pie plate. They clean so nicely and are very durable. I have found that they cook quite evenly too.
I have a very large non-stick roasting pan, some cheap metal baking sheets, and a couple Pyrex items that are also in use. The glass dishes I try to avoid, but until I can replace those sizes (round cake pan, other loaf pans, 9x9, etc.), I'm using them for now. I have a couple more stoneware pieces on my Christmas list this year.
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stefoodie
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ladies who are stoneware-owners, i've had two nightmare experiences with stoneware. both through our own fault, the first was after taking it out of a hot oven and onto cold marble, the second was wetting it in the sink when it was still hot. both times the stoneware cracked. they weren't cheap either so i don't know if i want to try anymore. do you find that you are indeed very careful about sudden temperature changes? any tricks up your sleeve you can share?
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JennGM
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stefoodie wrote:
| ladies who are stoneware-owners, i've had two nightmare experiences with stoneware. both through our own fault, the first was after taking it out of a hot oven and onto cold marble, the second was wetting it in the sink when it was still hot. both times the stoneware cracked. they weren't cheap either so i don't know if i want to try anymore. do you find that you are indeed very careful about sudden temperature changes? any tricks up your sleeve you can share? |
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Stef, I had to learn the hard way, same experience. Cracked two things. Haven't had anything happen since then.
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Jennifer G. Miller
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JodieLyn
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| Posted: Nov 03 2010 at 2:49pm | IP Logged
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I don't own any stoneware myself.. but you protect against sudden temp changes when canning by setting the canning jars onto a towel. Maybe that would help with where to set it?
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
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JennGM
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Jodie, I had another thought. If you are into vintage buying, older Pyrex (not sure of the date) will not shatter.
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Jennifer G. Miller
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Mackfam
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| Posted: Nov 03 2010 at 3:08pm | IP Logged
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JennGM wrote:
stefoodie wrote:
| ladies who are stoneware-owners, i've had two nightmare experiences with stoneware. both through our own fault, the first was after taking it out of a hot oven and onto cold marble, the second was wetting it in the sink when it was still hot. both times the stoneware cracked. they weren't cheap either so i don't know if i want to try anymore. do you find that you are indeed very careful about sudden temperature changes? any tricks up your sleeve you can share? |
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Stef, I had to learn the hard way, same experience. Cracked two things. Haven't had anything happen since then. |
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Ditto! I learned the hard way with one piece of stoneware and now I'm super careful...but it IS a consideration to keep in mind.
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Jen Mackintosh
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Mackfam
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Throwing another option out there for you, Jodie...stainless steel. The Lehman's catalog has several very nice stainless options in casserole dish sizes. I have two stainless round cake pans that I love!!!
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Jen Mackintosh
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JodieLyn
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Oooo I do like stainless steel.. how do you know if something is a good quality or not? I can't run into a store and look at them. I don't want to get something that would bend easily if you go to lift something heavy or whatnot. I wouldn't use it as a roasting pan though.. but enchiladas or lasagna or such can get pretty heavy.
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
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sewcrazy
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JodieLyn wrote:
And while i love my cast iron skillets, I'm not sure I want that as casserole dishes.. only the biggest kids can handle the cast iron I do have.
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Think of the upper body strength you could build
I have 2 cast iron baking trays, 4 muffin tins, a lasagna pan, 4 bread pans, and several casserole pans. My 11 dd can lift all of them filled except the lasagna pan. And my 16 inch skillet. But I have to have one of my teen sons lift that one for me when filled.
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LeeAnn
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Mackfam
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Lehman's offers a stainless steel casserole pan with lid that I've been eyeing. The reviews seem mixed. And there's this I have on a wishlist. Both seem like they'd be heavy enough to work for you. This stainless steel casserole dish is at the top of my list though!!! It's super thick and heavy!
As far as good quality, I just read reviews. Amazon is good for that and then I can narrow my choices down more.
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Jen Mackintosh
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stacykay
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I have a couple of old pyrex's that are still fine (but they were shower gifts, so over 25 years old!) My newer pyrex baking dishes both shattered. One was in the oven, with my almost-done sirloin tip roasts! And the other shattered as I was pulling it out-there went that cake. Neither were at very high temps.
I am using, also, an Anchor Hocking baking dish, I bought at probably K-Mart, but it says made in USA. I got that about three years ago.
Aside from those, I only have metal baking pans.
In Christ,
Stacy in MI
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Topic: pyrex vs ????
