Cooking with Glass: How Pyrex Transformed Every Kitchen into a Home-Ec Lab (opens in new tab)

https://www.youtube.com/watch?v=CkV8RRRu7gE

However, I don't care what Pyrex consumer products say, either back when it was ran directly by Corning, or when they spun World Kitchen off, putting a fridge cold borosilicate or soda lime Pyrex product into an oven risks blowing it up, as does taking an oven hot dish and putting it on anything other than a wire cooling rack or a pot holder.

Just don't do it.

Fridge cold into the microwave, however, is fine, as there is no instant thermal shock there.

That said, I have Pyrex older than I am that is borosilicate, stuff that's a bit newer, and then stuff I've bought that is the new soda lime. People act as if the soda lime glass is shit, and it's not: it is the same high quality Pyrex products we've always enjoyed.

As a warning: do not buy Anchor Hocking's knock off for any sort of heated cooking. I don't care what they say, their shit will happily blow up; I know two people who this has happened to, and the Internet is full of bad reviews over this. Anchor Hocking glass products are fine for kitchen storage, however, just never cook with them.

"Today, Pyrex is manufactured by World Kitchen, which licensed the brand from Corning beginning in 1998, thus giving future generations the chance to grow up with Pyrex, too."

This omits that current "Pyrex" is, as you say, not borosilicate.

According to wiki:

"World Kitchen justified this change by stating that [tempered] soda-lime glass was cheaper to produce, is the most common form of glass used in bakeware in the US, and that it also had higher mechanical strength than borosilicate—making it more resistant to breakage when dropped, which it believed to be the most common cause of breakage in glass bakeware."