Cookware 3

Pillivuyt dishes/bakers - breaking characteristics?

_jj_ | Jan 20, 201208:33 AM

GH1618 mentioned Pillivuyt bakers on a different thread talking about cracks in ceramics.

This may be a strange question but does anyone know the likelihood of these breaking and their characteristics when they do?

Especially with a daughter who enjoys baking, I am concerned about the pyrex "exploding" issue and would like to have an alternative to pyrex baking pans and pie plates.

(I'm ok with dishes breaking when you do something wrong or when they are just old. I'm not ok with the possibility of flying shards of glass. Please don't delve into whether or not I SHOULD be concerned about the pyrex exploding - I think that's been covered pretty well in the set of pyrex threads.)

The Pillivuyt web site says their products are resistant to thermal shock. Specifically: "Resistant to thermal shocks. Pillivuyt products can withstand temperatures ranging from -15°F to +575°F (-25°C +300°C ) and go directly from freezer to oven or microwave" http://www.pillivuytus.com/quality3.html

My questions:
* if a Pillivuyt dish is pulled out of the hot oven and put on a cool/wet surface, I assume it has a likelihood of breaking..... if it does, will the porcelain "explode"/shatter or will it crack into pieces but without flying shards?

* if the dish is dropped and broken are the pieces likely to be tiny shards or more likely to be bigger segments (corelle typically becomes tiny sharp shards so I'm looking for alternatives for that as well...)

* what would be the best alternative to pyrex pie plates from the perspective of producing a good end product as well as safety?


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