There have been reported incidents of heat-resistant glass bakeware shattering, raising concerns about the safety of name-brand bakeware. According to Anchor Hocking, one of the two major glass bakeware manufacturers in the U.S., the original recipe used in the manufacture of their bakeware, changed in the 1980’s.
Makers of the Pyrex brand also followed suit shortly after. Both brands of oven glassware are widely sold in the U.S. and Canada.
Borosilicate was originally used to make glass bakeware, but both Anchor Hocking and World Kitchen (Pyrex brand), changed the ingredient to soda lime in an effort to increase the safety of their bakeware. Both manufacturers believe their glass bakeware is safe to use, but they do have care and use recommendations.
According to Anchor Hocking, glass made with soda lime poses less risk to consumers than those previously made with borosilicate. Any heat-resistant glass bakeware can break, but there appears to be more concern recently and the findings of Consumer Reports’ testing and research warrants further investigation into the safety of these baking pans.
I have used both brands of glass bakeware for decades with nary a problem, but others have and we should take note to use the pans properly to avoid the risk. Use and care has changed somewhat with the newer bakeware. Bakeware is sold with recommended usage labels, but these can quickly be discarded and forgotten.
If You Have Concerns About Glass Bakeware:
To minimize the risk of incident, be informed as to the proper use of glass bakeware and learn more about the testing and research details in Consumer Reports’ article. Be vigilant to follow manufacturer’s recommended use tips and basic safety tips below.
- Consumer Reports Article on Glass Bakeware Safety
- Anchor Hocking – Glassware Safety
- World Kitchen – Facts About Pyrex Glassware
Practice Basic Glass Bakeware Safety:
- Avoid drastic temperature changes (no oven to freezer or freezer to oven, or oven to sink)
- Do not add liquid to hot glassware
- No higher heat than 350°F (this has always been my maximum)
- Do not place hot bakeware on cold or wet surfaces, countertop or on smooth cooktop. Place it on a towel, rack or wooden board to cool.
- Do not use it to broil, or to cook on the stovetop
- Allow pans to cool completely before immersing in water
- Use care not to bump it, poke it or scratch it with utensils
- Allow oven to preheat before adding the pan