22-Piece Pyrex Glass Food Storage Set Expired

Putting these lids in the dishwasher makes them brittle faster. I have had them split after less than a year and started handwashing a few of the same and they've now not split in several years. Maybe I got a good batch vs bad batch, but that's what worked for me.

It's cheaper to find the container on sale than buy the replacement lid :|.

Sigh, this is correct. Just looked it up:
https://www.eatingwell.com/articl...-is-blown/ [eatingwell.com]

No idea why you're getting thumbs downed.

FYI this isn't real PYREX look up the difference. But don't treat it with high tempt it will shatter.
[...]
If your label is lowercase it is a different company that uses soda lime instead of borosilicate. If used above 425 or directly on heating elements it will shatter. Look it up

Sigh, this is correct. Just looked it up:
https://www.eatingwell.com/articl...-is-blown/

No idea why you're getting thumbs downed.

There's no way lowercase "pyrex" glass is worse in the microwave than plastic. It will ALWAYS be better to cook in glass IMO. I'm not going to stop using all my pyrex stuff I've had no issues with.

They are for storage, not for baking. No one will use these for baking.

There's no way lowercase "pyrex" glass is worse in the microwave than plastic. It will ALWAYS be better to cook in glass IMO. I'm not going to stop using all my pyrex stuff I've had no issues with.

I did look it up and you're wrong. The lower case "pyrex" brand is as real as the upper case "PYREX" brand. Corning Glass made the original Pyrex glassware but then sold the rights to two separate companies. The European company uses "PYREX" while an American manufacturer uses the lowercase "pyrex." Indeed, since we're Americans, one can argue that the "pyrex" brand is more real for the US market.

While it's true that the European borosilicate formulation handles thermal shock better, the US soda lime glass is more resistant to impact, e.g. falls. Why else do you think the US manufacturer chose soda lime? Which formulation is preferable depends on your usage. My arthritic mom prefers the soda lime because she's prone to dropping cookware. And she's intelligent enough to follow the safety instructions about thermal shock.

As I stated in my original post, it's not high temperatures that cause shattering. After all, glass is made and blown at thousands of degrees! It's the thermal shock of going from the hot oven to a cooler surface. Shattering occurs when the glass pan's base shrink faster than hotter sides, causing the two parts to come apart. Heat causes expansion while cold causes shrinkage. If you leave it in the oven to cool, or let it cool on a warm surface, it won't shatter. Read the instructions. Indeed, both the European and American versions have instructions telling you to not expose the glass to sudden temperature changes.

And both say to NEVER place them "directly on heating elements." It will shatter because of the reasons I stated above. The glass touching the elements will expand much faster than the rest of the glass, causing them to separate, aka shatter.
If your want to put glass directly on fire or an element, you need Corning Visions cookware, which is more of a transparent ceramic than glass.

I've been baking with soda lime for decades with no problems. But then, I follow instructions. And I use a silicone mat, which doesn't get cool. Borosilicate and soda lime both have their advantages, but it is wrong to claim that the American "pyrex" brand isn't real, or less real.

Watch the Consumer Reports video. Do you see the bakeware shattering in the oven (where it's hottest) or in the technician's hands? No. It only shattered when placed on the much cooler surface, causing thermal shock. I'm pretty sure that if they did a drop test, the soda lime would prove better. So it's just a matter of the buyer's needs.

https://icedteapitcher.myshopify....lime-pyrex

Agreed. Paper thin and they rip with minimal use.