PYREX vs. pyrex ... YES THERE'S A HUGE DIFFERENCE

 WOW - its been a long time since I've posted on here.

Sorry.

Okay - onto Pyrex ...

I always knew there was a difference in today's Pyrex as compared to stuff from my childhood ...
I remember in Chem class in high school Mr. Glock telling us it was safe to only put the Pyrex test tubes into the flame of the Bunson burners, because they were made to take the heat ... 

And, yes, Pyrex was developed for chem labs! and amde its way into the kitchens of the world.

Here's a quick video (NOT MINE) which explains the difference:

But what it does not say is that the company actually SOLD its domestic division in the 80s or 90s to a comoany in Europe ... at least that was the story I heard ... thus the switch from uppercase PYREX to lowercase pyrex ... 

But this wasn't the only change ...

Cost-wise, the original formula was too expensive to make in Europe, so they figured out a cheaper, but still "viable" version of the product.

The American (PYREX) still uses the original formula but because of the selling of that division, they can NOT sell the better product under the PYREX name for household use.

Sad ...

Now if you have pyrex - while the product is still good, don't get me wrong - you will need to let it come to room temp before going from hot to cold, or from cold to hot ... and according to this video, it sounds like NEVER from the freezer to the oven.

Yes - there have been several stories on You Tube about glassware cracking, or even exploding, when taken from freezer to oven.