Customer Reviews

Pyrex Grip-Rite 2-Quart Oblong Baking Dish, Clear

5 star:		(5)
4 star:		(0)
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2 star:		(2)
1 star:		(3)

 

 

In case you haven't read the January issue of Consumer Reports yet, let me summarize: Corning sold Pyrex to World Kitchen, who is using cheaper glass which makes it more likely to shatter from heat. The European Pyrex still uses the traditional Pyrex formula and is as heat-resistant as ever. Consumer Reports says: "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 ... broke"
Amazon sells the European product:[ [ASIN:B002KHNQ3E Arcuisine Elegance Glass 2.8 Quart Rectangular Baker]]

I've been using Pyrex baking dishes for decades, and I've never found a brand of glass that's better. Things I like about Pyrex baking dishes:

* They last forever, at least in my experience!
* You can see what you're cooking
* They can go from refrigerator to oven to microwave to dishwasher
* They are great for people who do freezer cooking, as I do

I love this 2 quart dish, which is the 11 X 7 inch rectangular size. It's perfect for holding casseroles that serve 4. I use it all the time for vegetables, fish, and for dividing up large recipes (such as lasagne) into two portions - one to eat now and one for the freezer.

The Pyrex people have improved the original design for this dish by adding larger handles at the ends. This makes it easier to pick up. I have one older model and one new one, and I plan to buy more of the new ones - they are even better than the original!

(Pyrex has also come out with an "Accent" line that includes the 2 quart size; the Accent pieces have silicon on the handles. They look pretty, but I'm not sure what value the silicon adds. There isn't enough silicon to allow you to grab the dish without a potholder; the silicon is apparently there to aid in gripping - not a problem to begin with, especially with the new design. The Accent dishes cost more. And, I wonder if the silicon might break down eventually, with continued oven use.)

Pyrex - it is what it is. A great baking dish for those times you don't need a 13x9-inch pan or an 8-inch square dish is just a little too small. Pyrex - bakes like a dream, cleans like a dream. I use my Pyrex pieces all the time. Just in case you don't know, you should generally lower the oven temperature about 25 degrees when baking in Pyrex as opposed to metal. Another thing - you can actually scrub Pyrex with an SOS pad if needed to clean those corners when food has stuck on - doesn't hurt the surface at all. I feel Pyrex (and Corning Ware) is much easier to clean & sanitize than metal, and it keeps its good looks much longer than metal. Would you rather serve family or company in a clean-looking baking dish or an old, scratched, discolored pan? I rest my case.

The new design adds inches to the exterior, so the dishes don't nest well and the 1.5 quart no longer fits in my cupboard. The handles are not necessary.

The dish is fine but the product has been re-designed and the dimensions are now 7 x 11 x 2 - not the indicated 7.8 x 13.8 x 2.

Second only to cast iron in terms of usefulness for food prep and cooking / baking, Pyrex is some of my favorite stuff out there. This is a perfect size for a two-person meal. While it's not cast iron, it *is* delightfully transparent and takes high temps like a champ. Not sure what the thermal shock resistance on it is, but probably not the best idea to plunge it into cold water after taking it out of a hot oven.

I LOVE my Pyrex dishes. They're fantastic for casseroles, baking, storing things! The only problem I had was that my husband put this dish in the oven with the lid on it and melted it.

What can you say about a glass baking dish? It bakes up casseroles beautifully and is the perfect size for 2-3 servings.

I've used Pyrex for 10 years. This dish is probably a couple years old. Today I made cinnamon rolls at 400 degrees for about 18 minutes. I set it on the stove to cool - this is how I've always done it. About a minute later there was a big BOOM and the baking dish had cracked in two. Thankfully, it was a clean cut and my glass countertop didn't break from pressure.

But it was loud, totally scared me, now I'm afraid to buy another one.

The stovetop was not wet, it was room temperature. Apparently, you need to cool glass on a rack or on dry pot holders that allow circulation below or it will explode.

I've been baking with Pyrex for more than 30 years. I won't buy any, again.

This pyrex tray, you may notice if you examine the photo very very carefully, has lots of imbedded or raised designs and letters on it. That means:

1) Much more effort to clean

2) Can never be cleaned really well

3) Over time, is guaranteed to collect brown baked-on dirt that simply will not come off, because there are so many corners and edges around all the designs and writing.

My OLDER Pyrex dishes, this size and other sizes, had the tiny word "Pyrex" about an inch long on the bottom, and a few tiny numbers on it. That's how it should be.

This NEW dish, has a big huge "PYREX" embossed on its underside, within a rectangular embossed area. What's worse, on the underside of the handles (absolutely guaranteed to get dirty!) they've added more embossed writing. Baked on oils are already making a mess of my new pyrex, and I'm a fastidious cleaner.

(I've had the new set about 1/2 year... my older set, I keep immaculately clean using those 3M green pads that substitute for steel wool. Already the new set is grimier than my old set, although I use it sparingly.)

Pyrex has also sharpened up some of the corners that previously had a greater "curvature" to them -- meaning these corners will be harder to clean too, e.g. where the handles connect to the pan.

What this indicates to me, is that Pyrex is spending too much thought on emblazoning their products with the logo, to make sure you remember the brand name -- rather than actually designing a product that will function well the way you should need it to function.

Do not buy this product. Instead, try an Anchor Hocking backing dish... although look for one without any ribbing, in my opinion. Or go for one of the opaque white glass type baking pans. Avoid Pyrex brand.