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Using Pyrex Glass Dish on EGG

Has anyone used a Pyrex glass casserole dish on the Egg?  I have a clay one and think it should handle heat up to 400 or 500, but was wondering about Pyrex.  Thinking of doing a casserole on the Egg sometime. 
XL, WSM, Little Kahuna, Coleman RoadTrip Gas Grill

Kansas City, Mo.

Comments

  • EggcelsiorEggcelsior Posts: 13,690
    I do all the time. Only indirect up to 450ish.
  • fishlessmanfishlessman Posts: 21,552
    have one i use indirect but under 400 dome
  • nolaeggheadnolaegghead Posts: 23,404
    Indirect only and you should be ok.  Don't get it too hot like Egcelsior said, and don't change temps too fast.  If it has scratches or nicks it's more likely to break.  It's made for use in an oven, and indirect in an egg is an oven.
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • SGHSGH Posts: 23,429
    I use to use them with no issues other than my wife getting irate about me smutting up her glass ware. Other than that they work great. You may want to consider that before hand my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • Carolina QCarolina Q Posts: 11,840
    edited May 2014
    I have used them on the egg a few times for cakes and brownies. It was fine at those indirect temps. I have read that the older versions were more heat resistant, but mine is not that old and still worked fine. I wouldn't set it on a stovetop burner though.

    It also looked like new after I washed it.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • StoaterStoater Posts: 292
    I used one on my old gas grill and it shattered into a thousand pieces, they were like little diamonds, fortunately the lid was shut when it went, I think the temp reached approx 500, so be careful.
  • SkiddymarkerSkiddymarker Posts: 8,162
    It is OK, I suggest <400ºF dome. Indirect is the only way. Italian beef. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Ladeback69Ladeback69 Posts: 4,324
    Thanks for the help. I also have one that is may of ceramic that may use since we don't use it in the oven much any more except for when the wife makes a casserole in the oven and that has been a while. i will get her blessing first.
    XL, WSM, Little Kahuna, Coleman RoadTrip Gas Grill

    Kansas City, Mo.
  • U_tardedU_tarded Posts: 1,460
    Yes get her blessing. I smoked some Mac n cheese in our French white Corning wear and I still haven't heard the end of it. Took some scrubbing but I got it white again.
  • U_tarded said:
    Yes get her blessing. I smoked some Mac n cheese in our French white Corning wear and I still haven't heard the end of it. Took some scrubbing but I got it white again.
    Excellent advise! I've been there and hear about it all of the time. Now I just go buy it... 
    Lg Egg - Asheville, NC
  • SenecaTheYoungerSenecaTheYounger Posts: 368
    edited May 2014
    This is right up my alley.

    Pyrex is now nothing more than tempered glass. It use to be ceramic (clear ceramic), borosilicate.

    European Pyrex is still made this way, and is highly resistant to thermal shock.  It's the same material as used in glass cook tops.  In the US though, Pyrex cookware is nothing more than soda-lime glass, although tempered.

    So, use it like you would in an oven, and don't get it wet when hot (for example, do not try to deglaze it immediately after removing a roast).  If it is chipped in any way, it can explode during use if bumped.

    Corning doesn't make Pyrex any longer, and instead the name is licensed to makers of cheaper soda lime glass under the Pyrex name.

    New US-made Pyrex is useless, if you ask me.  And you didn't.

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    Seneca Falls, NY

  • jllbmsjllbms Posts: 379
    I had a fine Magnalite pot. The Egg cooked it to smithereens. (Blame me.). Took ages to find a replacement on eBay.
    Kemah, TX
  • BotchBotch Posts: 5,428
    Pyrex is now nothing more than tempered glass. It use to be ceramic (clear ceramic), borosilicate.

    European Pyrex is still made this way, and is highly resistant to thermal shock.  It's the same material as used in glass cook tops.  In the US though, Pyrex cookware is nothing more than soda-lime glass, although tempered.

    So, use it like you would in an oven, and don't get it wet when hot (for example, do not try to deglaze it immediately after removing a roast).  If it is chipped in any way, it can explode during use if bumped.

    Corning doesn't make Pyrex any longer, and instead the name is licensed to makers of cheaper soda lime glass under the Pyrex name.

     
    This is interesting; I had no idea!  
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  • Ladeback69Ladeback69 Posts: 4,324
    Most of the Pyrex dishes are mine before we were married and so is the Pampered Chef ceramic ones, but my just buy one so she doesn't complain. I've dropped a couple, they suck to clean up.
    XL, WSM, Little Kahuna, Coleman RoadTrip Gas Grill

    Kansas City, Mo.
  • SenecaTheYoungerSenecaTheYounger Posts: 368
    edited May 2014
    Looks like I answered the one question I am uniquely qualified to answer.  My work here is Done!

     
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    Copia ciborum subtilitas impeditur

    Seneca Falls, NY

  • EggcelsiorEggcelsior Posts: 13,690
    Awwww, Seneca... Bring George back! That was great!
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