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Glass pie pan: oven temperature?

mafoolmafool Posts: 6,453Registered User Senior Member
edited April 2009 in Parent Cafe
Somewhere in the back of my mind I think I recall that I should reduce the oven temperature by 25 degrees when using a Pyrex baking pan instead of metal.

Is this right?
Post edited by mafool on
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Replies to: Glass pie pan: oven temperature?

  • VeryHappyVeryHappy Posts: 11,568Registered User Senior Member
    Generally, to adapt a recipe from a metal dish to a glass dish, you should lower the baking temperature by 25 degrees and allow a bit of extra time in the oven.

    From a site that I found online.

    Of course, I also learned that Pyrex baking dishes can explode, with flying shrapnel . . . That was news to me.

    Check this out: http://www.consumeraffairs.com/homeowners/pyrex.html
  • mafoolmafool Posts: 6,453Registered User Senior Member
    Interesting. Thanks, VeryHappy.

    I've used Pyrex bake ware (as well as metal and enameled cast iron) for 25 years. I note that some of the complaints come from people who were using it under the broiler, which I don't think you are supposed to do. I also wonder if hot pans are being placed on wet surfaces, causing rapid temperature changes. But just baking at 350 degrees and having the thing explode? Wow.
  • VeryHappyVeryHappy Posts: 11,568Registered User Senior Member
    There was also someone on there who said that a dish she had had for 7 to 10 years sat on the counter for a week or so and then just exploded. How come I've never heard of this before?? I use Pyrex all the time. Anyone else know anything about this??
  • Singersmom07Singersmom07 Posts: 3,370Registered User Senior Member
    I bake pies all the time in pyrex pie pans and never reduce the heat. I think it would affect the browning of the crust.
  • IloveLAIloveLA Posts: 1,304Registered User Senior Member
    Pyrex baking dishes can explode,

    This happened to me. Ruined the meatloaf and scared me to death. I will go read the link now and hopefully find out why it happened.
  • jym626jym626 Posts: 37,336Registered User Senior Member
    Exploding glass?? Yikes! I recall reading somewhere that sometimes one should turn down the temp when using *dark pans*, as that could cause the food to cook faster, but this is off the top of my head, and I could be rememerign somethign off the back of a box of brownie mix. Maybe, if you have a cake mix or brownie mix or something in the cabinet, it will tell you?
  • mafoolmafool Posts: 6,453Registered User Senior Member
    Thanks, all. I did not reduce the temperature and the pan did not explode. The Key-Lime pie looks great.

    But the notion of exploding pans is concerning.....
  • RachachaRachacha Posts: 1,266Registered User Senior Member
    Another Pyrex explosion victim here - but I had taken a pie out and placed it on an electric burner that was not quite cooled down yet - bad idea. If my back had not been turned I would have taken it in the eyes for sure....

    I never adjust temperature when using Pyrex dishes...
  • dmd77dmd77 Posts: 7,757Registered User Senior Member
    I have had many things explode in the oven: baked potatoes, chicken livers, a duck... but never a pyrex pan. My son tells me that you can explode an egg by putting it in the microwave whole. I have not verified this.
  • ellemenopeellemenope Posts: 11,380Registered User Senior Member
    I had chestnuts explode in my oven. I didn't realize that one needs to vent a chestnut by cutting a whole in the top of it.

    Sorry, I guess that we should be starting a new thread, "Things I've exploded in the oven."
  • VeryHappyVeryHappy Posts: 11,568Registered User Senior Member
  • mattmommattmom Posts: 1,763Registered User Senior Member
    I have also read instructions that said to reduce the heat by 25 degrees when using dark pans (not glass ones). I usually use Pyrex for loaf cakes/quick breads and for pies. I bake them at the temperature set forth in whatever recipe I am using.

    One thing I have learned to do, again from recipes or cookbooks, is to put a ring ot aluminum foil around the outer edges of a pie crust for the last ten minutes or so of baking to avoid overbrowning--but that does not relate to material the pan itself is made of.
  • MattmoosemomMattmoosemom Posts: 468Registered User Member
    ^^^ Hi Mattmom!

    I have been using pyrex for over 35 years with no explosions yet. In fact, I have some pie plates handed down to me from my mom, so they are over 50 years old.

    I do have an explosion story, though. Last year, my son's roommate liked to use cologne. Another student down the hall liked to go in other kids' rooms and hide things. Well, unbeknownst to the roommate, a bottle of cologne was hidden in the microwave. As a cup of water was being heated, the cologne exploded, the door blew off, and the pyrex plate inside shattered into slivers. By the grace of God, the guys inside escaped with one small scratch!
  • MattmoosemomMattmoosemom Posts: 468Registered User Member
    I checked out the link above and another one - Three Years Later: Pyrex Dishes Still Go Boom.

    It appears that the more recent pyrex dishes may be made from an inferior material. My mom's old stuff wins again! When she downsized her kitchen, she gave me items to sell in my yard sale. I kept her things and sold my more "modern" utensils. Hers were so much more substantial.
  • Beil1958Beil1958 Posts: 596Registered User Member
    OP, you are correct, I believe, to lower the temp of your oven when using Pyrex pans. That's what I was taught in my h.s. home economics class back in the dark ages anyway.

    A bit off topic, but still applicable: We had a glass shower door spontaneously explode in the middle of the night. ...Something about the heating process used to make high-tempered glass occasionally creating a microscopic 'flaw'. Stands to reason that Pyrex might have similar issues.
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