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<p>[QUOTE=&quot;SBSVC, post: 162685, member: 136&quot;]Among the many things my dear son “returned” when he gave up his bachelor pad in order to live with his girlfriend was a set of clear Italian glass tableware from the 1970’s. He liked it because it was thick &amp; heavy, and the square shapes of the pieces were very modern looking. He knew from the start that none of it would be safe in the microwave.</p><p><br /></p><p>His girlfriend said she couldn’t imagine having plates, bowls, etc. that couldn’t be nuked, so the set came back to me.</p><p><br /></p><p>I understand that glass has its limitations &amp; have no problem <u>not</u> microwaving any number of things in my kitchen.</p><p><br /></p><p>This Pyrex thing, tho, still confuses me – not in terms of the microwave, but rather the tales of exploding baking/serving dishes &amp; the like going from oven to table.</p><p><br /></p><p>Perhaps it comes down to soda lime silicate glass v. borosilicate glass(?) (As if I have a CLUE about that!)</p><p><br /></p><p>According to this article, <i>virtually all of the reports of glassware failure were related to vessels made of the soda lime silicate glass.</i></p><p><br /></p><p><a href="http://techfragments.com/1608/exploding-pyrex-cookware/" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://techfragments.com/1608/exploding-pyrex-cookware/" rel="nofollow">http://techfragments.com/1608/exploding-pyrex-cookware/</a></p><p><br /></p><p>It also says: <i>Both World Kitchen (under the Pyrex name) and Anchor Hocking now use the soda lime silicate glass instead of the original Pyrex borosilicate glass composition.</i></p><p><br /></p><p>How are you supposed to know what you have? (Age? Brand name?) Is it all just so much hooey???[/QUOTE]</p><p><br /></p>

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