Cookware 33

Pyrex Safety (Freezer/Fridge to oven)

who_me | Aug 18, 2007 12:59 PM

I'm trying to save dinner preparation time by assembling a casserole the night before and then baking it when I get home. After reading stories of Pyrex explosions with rapid temperature changes, I'm wary of doing so.

Is stoneware (i.e., Corning French White) dishes less likely to explode under cold to hot transitions?


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