[QUOTE=madamekelly;8146498]
Originally Posted by
bearisgray
When possible, I use glass (Pyrex, Anchor Hocking, etc.)
I have always been told to avoid “Anchor Hocking” glass pans because they tend to have more flaws in the glass, and tend to break while cooking. Have I been misinformed?
I vaguely remember reading/hearing about "exploding" glassware.
My personal experience:
When removing hot containers from the oven - I put them on a dry cutting board or dry hot pads or dry wire racks.
Once I put a glass lid over a hot burner. (I was not thinking on that one !) It exploded into lots of little pieces. Not one of my finer moments.
Glass will break if dropped or dinged around. It's also important to avoid scratches on it. So - use a plastic knife for cutting.
I have lots of metal cake pans that "someone" - not me! - had gouged while cutting cakes or bars. That did not make me happy.
Do not plunge a hot pan or lid into cold water. Can cause breakage.