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Shel_B

Corningware or Pyrex

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What's the practical difference between Corningware and Pyrex. Can some things be done with one and not the other, such as being used on a stove top or going from the refrigerator or freezer to the oven? Is one better for certain types of cooking, or cooking certain foods?


Edited by Shel_B (log)

 ... Shel

"... ya can't please everyone, so ya got to please yourself "

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I recall corningware ( the white stuff ) can be used on top of the stove on a burner.

I know that pyrex can not. but check their web sites first. corningware may have different types. Im thinking of that white set with the glass lid thats been around since the begining of time.

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There's also more than one pyrex IIRC. Old pyrex is tougher than new pyrex I think I remember reading.

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I alsoread that the new Pyrex is not as "tough" as the older Pyrex.

As for the Corningware, I'm thining about the white kind, as that's what I have.


 ... Shel

"... ya can't please everyone, so ya got to please yourself "

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FWIW I never put my Corning Ware or Pyrex over an open flame, just in the oven.


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Pyrex is tempered glass and can not tolerated rapid temperature changes. Corningware is a ceramic material - can tolerate rapid temperature changes. Both can go on the stove but pyrex needs a wire spacer if placed on an electric stove. Hope I have this right since the tech. folks on egullet hold you to a very high standard.


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My mom has always cooked with her white Corningware on the stove or in the oven. Their Visions line was horrible on the stove, however. Everything cooked in it burned in that dish. She stopped using it and went back to her white Corningware.

Pyrex...never on the stove, used only in the oven or for Jell-o in the fridge.


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