Most helpful customer reviews

43 of 45 people found the following review helpful.
scary!
By Sarah
My new (6 month old) pyrex broke violently shortly after it was taken out of the oven and set on the oven to cool. None of the stove top burners were on or had been on for hours, and ut was NOT on a burner which vents heat from the oven. All the dish contained was bread pudding, and it certainly hadn't been roasting under the broiler. The glass shards were numerous, large, sharp, very hot, and flew everywhere, with an enormously loud breaking sound, so whether or not you want to call that an explosion, I'm very glad I wasn't in the room. I've been cooking with pyrex my whole life and never had a problem with it before, so I'm loth to give it a bad review, but it was a pretty scary experience.

26 of 26 people found the following review helpful.
DANGEROUS
By Tom o'Bedlam
In case you haven't read the January issue of Consumer Reports yet, let me summarize: The American makers of Pyrex have changed the formula for their glass, substituting cheaper ingredients which make it more likely to shatter from heat. The European Pyrex still uses the traditional Pyrex formula and is as heat-resistant as always. "We baked at least five samples of each brand in a 450-degree oven. All of the U.S. Pyrex and Anchor dishes shattered when placed on the wet countertop. None of the European dishes made of borosilicate broke" Amazon sells the safer European product: [ASIN:B002KHNQ3E Arcuisine Elegance Glass 2.8 Quart Rectangular Baker]

14 of 14 people found the following review helpful.
My turkey pan!
By Henry Perkins
There are lots of obvious uses for this pan, such as jumbo portions of lasagna. But for me, this is also the pan I haul out at Thanksgiving for turkey duty. Rather than use a conventional covered roasting pan that'll spend 11 months of the year gathering dust out in the garage, I've found this -- with the turkey size Reynolds oven roasting bags -- to be the perfect solution for extra-large (around 22 lbs.) birds.

The standard 13"x9" pans are good for turkeys up to about 16 lbs, and I use this method for cooking chickens throughout the year. (The smaller Pyrex baking pans nestle inside this one in my cupboard.) My thinking is that it's the same amount of effort to stuff and cook a larger bird as it is the smaller, and I'm glad to have leftover turkey tucked away in my freezer for the next few weeks. The plastic bag keeps the meat moist and helps it cook evenly, as the steam is contained around the bird. And this jumbo Pyrex pan is easy to clean: it fits in the side slot in my dishasher, where a standard covered roasting pan would be just too big and require hand washing.

Highly recommended.