I hade a large Pyrex casserole dish violently shatter on me one. That gave me a good scare.
more in this link http://blogs.discovermagazine.com/80beats/2012/09/13/pyrex-glass-isnt-as-shatterproof-as-it-once-was-report-finds/#.WhVy4ZdrxZQ
f you’ve ever poured hot water into a Pyrex glass dish and been shocked to see it fracture before your eyes, a new report may give you some insight into what’s going on. Pyrex glassware, which came out in 1915 and was long marketed as “icebox to oven” cookware that did not expand or compress when exposed to high heat or low temperatures, is no longer made of that hardy borosilicate glass. And the new stuff, scientists publishing in the American Ceramics Society Bulletin have found, doesn’t stand up well to some of the temperature changes involved in cooking.
It might be that Paul personally would need 3 to 6 days to produce a door. But I'm inclined to think that statement is highly exaggerated when applied to heater builders in general.
Matt Walker wrote:I would like to add a caution to anyone thinking of using this solution for their own build. I used casserole lids as doors extensively back in 2012, and they seem perfect for a short while. And then, they explode violently. No kidding, every one I tried, after a few weeks of hard burning, would eventually fail dramatically, spraying glass chips all over the room and pelting things with hot glass. I consider them dangerous, so please use at your own risk.
Why is Visions so light and clear and yet able to handle such extreme changes in temperature? Because it’s made of a revolutionary glass ceramic material called Pyroceram, developed by scientists to protect the nose cones of space shuttles from incredible and extreme temperature changes.
Brian James wrote:As soon as I have enough income from the new business, I'm going to import some of these
Graham Chiu wrote:Anyone have a clearer idea of why these pyrex doors shatter? Are they being exposed to more than 500 deg C? Have they shattered just sitting there, or is it thermal shock?
Graham Chiu wrote:Gerry, what's the casserole cover made from? Is it PYREX or pyrex? Or, unbranded?