Unmitigated food disaster

[The Natural Philosopher]

Much thinner walls. less likely to crack.

[S Viemeister]

Back in the 1950s, my mother had a Pyrex saucepan, complete with detachable handle. It was used on a gas hob nearly every day for decades. It _was_ sold as a saucepan. Her Pyrex bowls were were not intended for direct heat cooking.

[Steve Firth]

That isn't, however, covered in their bullet points which don't seem to match the reams of stuff below which appear to be on 6pt grey text.

[Nancy Young]

Exactly. It might even have a symbol or warning on the bottom of that bowl that it's not to be used over an open flame.

nancy

[Janet]

Yes.

RTFM

Janet

[Steve Pope]

Absolutely. Never put thick glass on a flame. Did you ever take chem lab? The beakers and such that you place over a bunsen burner are all thin glass.

Steve

[spamtrap1888]

The heat stress from applying a flame to a glass bowl is much higher because the high temperature is much higher: 3500F for a methane flame vs 500 at most for the oven.

Pyrex made a "Visions" line of glass saucepans -- try to find one of those.

[Tim Downie]

Um...

Did you ever take

I think the type of glass has more to do with it. Clearly though, pyrex

*bowls* are not designed to be put directly on a flame.

Tim

[Nunya Bidnits]

Good luck getting an induction hob to heat glass, which is what the OP was asking about.

[Jean B.]

I think that was his point.

[Skipweasel]

Wow - I remember them!

[sf]

I have a Pyrex double boiler, that is fine with that kind of heat - but unless you're using laboratory grade material, risky is putting it nicely. You do love living dangerously! I hope you're prepared for some kitchen cleanup and a possible trip to the hospital if you continue your half-witted practice of exposing home grade Pyrex bowls to a flame.

[sf]

The OP was about gas.

[Skipweasel]

And if it's "new" Pyrex, don't bother anyway.

[Mark Thorson]

I can pick up a set of three handled pots of assorted sizes with lids from that series. I wonder if I should both?

[The Natural Philosopher]

After having tried just about every pot and pan ever made, I have settled on Stellar stainless steel with aluminium billets in the bases. These work well on gas, electric and the aga, and can be scrubbed clean with wire wool when she burns the porridge (again)

Those, and a few le creuset slow cooking pots are all I use these days,.

[Mark Thorson]

[Mark Thorson]

For decades, everything I cooked came out of my big cast iron pot. A few years ago, I bought a little stainless steel pot which is mostly used for soup and steamed rice. I haven't felt much need for anything else until a few weeks ago when I bought a copper-clad aluminum pan to use for roasting coffee. I haven't used it for that yet, but works great on small batches of sunflower and pumpkin seeds.

[Ed Pawlowski]

There is a difference between oven proof and flame proof. They are made and tempered differently.

[Ed Pawlowski]

Pass. They are horrid. My daughter gave us a couple of pieces and we tossed one of the pots out in the trash with the burned on boiled potatoes still in it.