27 replies to this topic

[andiesenji]

I noticed this a few days ago in the local kitchen store and intended to post about it but forgot until I was reminded by today's America's Test Kitchen segment.

Pyrex has changed the shape of the glass measures and it makes no sense to me.
They have also added solid red paint around half of the outside, which makes it more difficult to read the levels.

It's not so bad on the larger measures - the 8 cup or 4 cup but for the smaller 1 and 2 cup measures to me they are awkward to use.

They still make a 2 cup that is the traditional shape with straighter sides and red spots to indicate the graduated measurement levels.

I already have a large supply of every size of the traditional Pyrex measures, which I intend to keep using.

If anyone has only one and like the way it works, see if local stores have any of the "old" style still on hand and buy at least one backup.
Otherwise, watch yard sales and thrift stores and pick up what you may need in the future.

Edited by andiesenji, 30 June 2012 - 01:30 PM.

[heidih]

I noticed this recently when I went to buy a new one. What are they thinking?! Will keep my eyes open for some vintage ones as you noted.

[Chris Hennes]

The shape change seems to be a result of the "read-from-above" feature, sloping the sides out so there is more separation between the gradations when looking down into the glass.

[heidih]

But this old dog does not want to learn new tricks! I guess that makes some sense but the old bio major in me is used to reading the meniscus. Has anyone had practical experience with this new style?

[andiesenji]

I have some of the measures made for reading from the top and they are okay, especially with very opaque liquids. However several can't go in the microwave.
Like you, I am used to reading the line of the meniscus - I even have some graduated laboratory measures which I use from time to time because I can put them over direct heat.

In the store I picked up one of the new measures and it just felt awkward in my hand - the balance is different and I think the smaller base would make them easier to tip over accidentally.

[Kerry Beal]

I picked up one of the 8 cup new design for tempering chocolate - and I actually like it - mostly because it provides a bigger opening to get chocolate back into the bowl out of a mold without spilling over the edge. That being said - I still pick up any of the old design I can find when I see them. Anna got me a couple from garage sales a couple of weeks ago.

[flourgirl]

I think it was last year that Cook's Illustrated reported on this. They suggested, and I heeded their advice and stocked-up on several of the classic glass liquid measures.

[Mjx]

The shape change seems to be a result of the "read-from-above" feature, sloping the sides out so there is more separation between the gradations when looking down into the glass.

Meh. When I see this feature on lab glassware, I'll consider the possibility that it might be a good idea.
When I read about this in Cook's Illustrated last summer, I really wondered what they were thinking, since it just doesn't like a good way to optimize accuracy.

[Panaderia Canadiense]

Another meniscus-reader here..... Read from the top seems to me to be almost counterintuitive, given the generation upon generation of bakers that grew up with and are perfectly accustomed to the "classic" shape of Pyrex measuring cups. I'd also want to see how stable the new design is - it seems to be an awfully small base to support the volumes of liquid/flour (heavy things, yes?) that one is expected to measure in them.

On the good news front, though, Anchor-Hocking hasn't changed the shape of their cups one single bit. (Incidentally, what I've got apart from an excellent digital scale, are Anchor cups and graduated tempered beakers and cylinders. Oddly enough, I bought both at the same place - the chemical supply shop.)

ETA - Sorry, my 34 oz'ers are from Marinex.

Edited by Panaderia Canadiense, 01 July 2012 - 05:57 AM.

[Chris Hennes]

Meh. When I see this feature on lab glassware, I'll consider the possibility that it might be a good idea.
When I read about this in Cook's Illustrated last summer, I really wondered what they were thinking, since it just doesn't like a good way to optimize accuracy.

What makes you think they are thinking about accuracy at all? This is all about convenience (or at least, the appearance of convenience, since of course it's really all about selling more Pyrex!). The reviewers on amazon.com seem happy with the thing, and to be honest, when I need precision in measuring liquids I go by weight anyway. I only use my Pyrex for casual liquid quantities where a half ounce here or there doesn't affect anything.

[Mjx]

Meh. When I see this feature on lab glassware, I'll consider the possibility that it might be a good idea.
When I read about this in Cook's Illustrated last summer, I really wondered what they were thinking, since it just doesn't like a good way to optimize accuracy.

What makes you think they are thinking about accuracy at all? This is all about convenience (or at least, the appearance of convenience, since of course it's really all about selling more Pyrex!). The reviewers on amazon.com seem happy with the thing, and to be honest, when I need precision in measuring liquids I go by weight anyway. I only use my Pyrex for casual liquid quantities where a half ounce here or there doesn't affect anything.

I have to admit I trust lab glassware as much as I trust a scale (and I'm big on using scales), since labs still do use the stuff, and it isn't for want of available scales. But agreed, the updated model is all about selling more Pyrex.

[Chris Hennes]

I have to admit I trust lab glassware as much as I trust a scale (and I'm big on using scales), since labs still do use the stuff [...]

Labs are also staffed by trained professionals who (nominally) take their time to get things right. I find precision easier to achieve with a scale, and I have more confidence in my ability to read numbers off a screen than to evaluate the position of the meniscus relative to a bunch of little red lines that may or may not actually themselves be accurate.

[nibor]

I don't like the new wide style. It takes up too much room in the cupboard.

Edited by nibor, 01 July 2012 - 10:54 AM.

[flourgirl]

That's a good point I hadn't noticed nibor.

I think Pyrex is trying to cut into the popularity of the Oxo measuring cups, which is something I cannot work at all.

[DanM]

Dear Pyrex. Please reference New Coke. Have a good night.

[NowAmandasCookin]

I'm not so much worried about accuracy as I am stability. I do not bake very often so most of my recipes can afford to have measurements that are slightly off. But I have very limited counter space in my tiny apartment kitchen so most of my containers sit very close together when I'm coking. I feel like that cup would be very easy to knock over because of it's tiny base, which wouldn't provide me any "convenience" at all. I'm a Pyrex lover and I do need more measuring cups but this is one product of theirs I will be staying away from : (

Edited by NowAmandasCookin, 02 July 2012 - 05:27 AM.

[lindag]

I have a bunch of the various sizes of the Pyrex and Anchor Hocking measurers.
One of my older models has the red markings mostly worn off.
One of the Pyrex 2-cups has a cloudy circle that's developed in the base...WTF?
I do NOT like the Oxo style, accuracy is what I'm after and I don't think I get it and I DON'T want a plastic measure, it's not stable enough and can't go in the m/w.
I'll be looking to pick up a backup for the classic type Pyrex next time I'm at the store.

[blue_dolphin]

I was at Bed, Bath and Beyond today and checked out the range of 1, 2, 4, Pyrex measuring cups on display. All were the older, more conventional style (like this), save a single 1-cup unit in the newer, more conical shape so it seems they are still available in some locations, at least.

[Charcuterer]

I have another beef with the new Pyrex measuring cups. It may be a manufacturing flaw in mine but I have the 4 cup and it does not pour well. There is always a stream that flows back along the outside of the body and onto the counter. My Anchor Hocking pours great.

I am in the apparent minority but I really love the Oxo cups. I have both the old style Pyrex and Oxo and use them all. I personally think the 2 ounce Oxo is brilliant.

[andiesenji]

I think that Pyrex is making a big mistake. Local people have nothing good to say for the new style. I can understand that it would work for some tasks, as Kerry mentioned, but for regular kitchen use, they are awkward to use and store.

a couple of years ago a friend gave me one of these measures sort of as a joke.
I like it so much I ordered three more.
They have measurements in cups and ounces as well as metric - unlike regular lab glass measures.
And they are cheaper at this price for this size = 2 1/2 cups than most lab glass from lab suppliers.

I wish they produced a quart or 1 liter size but have not so far.
I have not yet chipped or broken any of them and have not exactly treated them delicately.

As I reported in my first post, I do have a lot of old Pyrex plus Anchor Hocking, up to 2 quart and one, precious Hazel Atlas 2 1/2 quart measure/mixing bowl with handle which I use constantly.
I like the antique straight-sided McKee glass measures with the pouring lips on three sides and picked up several before other folks began collecting them. They can still be found in thrift stores if you look sharp. They come in several clear colors as well as the opaque green, light blue and rarely in cobalt with white markings.

Edited by andiesenji, 02 July 2012 - 12:25 PM.

[Smithy]

... to be honest, when I need precision in measuring liquids I go by weight anyway. I only use my Pyrex for casual liquid quantities where a half ounce here or there doesn't affect anything.

Wait, Chris - are you saying you keep the specific gravity in mind of each of your liquids? Or do you just add the liquid in question to a beaker on a scale until you have the desired mass?

I like the small Oxo "look down" cups for measuring up to a quarter-cup, but it has more to do with convenience, compactness and resolution down to a (more or less) tablespoon than with precision. For larger quantities I have a wonderful measuring cone that goes up to 2 cups, with gradations marking tablespoons, teaspoons, ounces, cups, pints and milliliters; its principal drawbacks are that it's some plastic prone to cracking with hot liquid and that it doesn't go up to the traditional 4 cups. For hot liquids and 1-quart measures I have my trusty Pyrex set. Guess I'll have to be more careful with them.

[Chris Hennes]

Wait, Chris - are you saying you keep the specific gravity in mind of each of your liquids? Or do you just add the liquid in question to a beaker on a scale until you have the desired mass?

The latter: for example, Modernist Cuisine lists all ingredients by weight, even liquids. Of course with water it's easy to interchange if you want to, but with anything else the recipe has to be written with weights, or you have to look up the appropriate conversion.

[Porthos]

I'm grateful for the alert that this thread raised for me. Last night while at my local Bed, Bath and Beyond I found both the old and new style Pyrex measures. I don't think much of the new design. Since they did have both the old and the new, I took the opportunity to pick up a one cup and a 1 quart measure, old style of course, my my daughter and her fiance.

[Susie Q]

I recently broke my 2 cup Pyrex measure. After seeing the new ones I just went to Goodwill and found and exact match to the one that broke.

[Darienne]

So we were sitting in the living room yesterday, chatting to family, when suddenly there's this large explosion in the kitchen, in the oven. I was cooking beef kidneys and liver for the dogs in an old Pyrex casserole dish when it exploded in the oven. Yes, it was old. Bought at St. V de P in the last few years as I recall. Not scratched...as I recall...can't tell know.

Fortunately it was not a covered dish and it split open and apart so the food was not compromised. And I did check it all with the proverbial fine-toothed comb. But it was a mess and it was a shock.

Just reporting in. A first for us in over 52 years.

[vimaladevi]

I had a really old (at least 45yr old) pyrex casserole dish break on me a few years back, it was hot, something slipped, finally we had vegan stuffed cabbage all over the floor. Anyhow it broke into millions of tiny tiny pieces, I'm surprised that wasn't your oven experience, I promise you lucked out. I was finding those little pieces of glass until the day I moved out of the house!

FYI I found a bunch of these new/used online available and also for the LA locals there are classic model Anchor measuring cups at discounted prices regularly at "Big Lots." But I have a feeling Pyrex will continue making these classics just on this forum alone there are too many customers to be lost...

On a side note, there is another honorable mention in measuring... "Batali's" measuring cups. I got these as a gift quite some time ago, unfortunately I lost some along the way. I've been looking for the orange ones to replace the lost, but only found the expresso color now. I wouldn't have bought them for myself if I saw them in passing, but they have become some of my favorites for measuring dry goods... and of course great as prep bowls too.

[heidih]

In the throes of a recent yard sale I did with tons of stuff my stepmom cleaned out of her kitchen I inadvertently set out an older Pyrex one cupper. I swooped down and whisked it out of a potential buyer's hand when I noticed. She thought I was a complete nut job but I now have an extra one.

[Kouign Aman]

Never worked in a lab that trusted the graduated cylinders which are +/- 5% generally. They were for ballparking, but all final measures were by weight. I think my baking is more forgiving than my assay reagent formulations. After all, even if I weigh the flour, its a different volume in the Arizona desert than in the Miami sog.

Editted to add: the new Pyrex design is dreadful indeed. Ick.

Edited by Kouign Aman, 24 September 2012 - 09:43 PM.