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RoughCollie

Dinner frozen in a glass Pyrex lasagna pan

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Do I have to defrost a frozen lasagna in a Pryex glass pan on the counter?

 

It can't be put in the oven for fear of it shattering, am I right?

 

Thank you for your advice!

 

RC

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I put frozen glass pans in the over often. Am I not supposed to do that? Both of mine that shattered were not frozen or even cold when I put them in there.

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For best results I recommend defrosting it in the refrigerator overnight. If you are desperate to eat it tonight, you can put it - covered with foil - in a cold oven, then turn on the oven and bake for longer than usual. It may not bake evenly if it's frozen, though.

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I defrost mine in the microwave because I am too lazy to wait.

 

If my oven has not been pre-heated, I had put in partially defrosted food in pyrex and just let it defrost while the oven preheat.

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I had a Pyrex pan shatter in the oven (NOT coming from the freezer, just from the counter) and when I called Pyrex they sent me a replacement. My lucky day.

 

So, you could call first and ask, or you could call after and keep your fingers crossed. :001_smile: It is a good question though! It says freezer/oven/microwave/dishwasher safe, right? It just isn't clear if you can do them all in a row.

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Don't put a COLD pan in a HOT oven. But, you can put the pan in the oven as it preheats and let it heat up gradually.

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Pyrex was intended to go from cold to hot. It seems, from recent threads here, it has become less reliable in the past decade, though. So, how old is the pan?

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Pyrex was intended to go from cold to hot. It seems, from recent threads here, it has become less reliable in the past decade, though.

 

Yes.

The old Pyrex glass (and the Pyrex still made in Europe) was Schott glas, a borosilicate. Very heat resistant, could be used stove top. Since 1998, I think, they have been using a soda-lime glass which they claim is more break resistant when you drop it, but the heat resistance is not as good any more - thats' why you can't use it stove top anymore.

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Yes.

The old Pyrex glass (and the Pyrex still made in Europe) was Schott glas, a borosilicate. Very heat resistant, could be used stove top. Since 1998, I think, they have been using a soda-lime glass which they claim is more break resistant when you drop it, but the heat resistance is not as good any more - thats' why you can't use it stove top anymore.

 

Yes, this, although some of our 2000-2005 pyrex is the good stuff although it could have been old stock. Even with the old kind I don't put it in a hot oven directly from the freezer or even the fridge. If it's fridge temp I put it in a cold oven and let it warm up while the oven is preheating, I find it doesn't make the overall cooking time much less. If it is frozen I put it in a cold oven, turn the oven on for just a minute, let it sit with the door closed for 10ish minutes, turn the oven on again for a minute, turn it off for another 10, then turn the oven on to heat up. This way the glass is being warmed very gradually.

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