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Pyrex (trademarked as PYREX and pyrex) is a brand introduced by Corning Inc. in 1915, initially for a line of clear, low-thermal-expansion borosilicate glass used for laboratory glassware and kitchenware. It was later expanded in the 1930s to include kitchenware products made of soda–lime glass and other materials. [1]
After Corning Glass Works introduced Pyrex in 1915, the name became synonymous with borosilicate glass in the English-speaking world (since the 1940s, a sizable portion of glass produced under the Pyrex brand has also been made of soda–lime glass). Borosilicate glass is the name of a glass family with various members tailored to completely ...
A Pyrex borosilicate glass measuring cup. Borosilicate glasses (e.g. Pyrex, Duran) typically contain 5–13% boron trioxide (B 2 O 3). [75] Borosilicate glasses have fairly low coefficients of thermal expansion (7740 Pyrex CTE is 3.25 × 10 −6 /°C [78] as compared to about 9 × 10 −6 /°C for a typical soda–lime glass [79]).
Actually glass doesn't have any such thing as a melting point. Also borosilicate glass doesn't even have a higher softening temperature than conventional soda-lime glass. The main advantage is the low thermal expansion coefficient. It makes borosilicate glass less sensitive to thermal gradients and thermal shock. Regards, Herbert
The lids of CorningWare are typically made of Pyrex. Though some early lids were made of Pyroceram, most subsequent covers have been made of borosilicate or tempered soda-lime glass. Unlike the cookware, these lids have a lower tolerance for thermal shock and cannot be used under direct heat.
Add a dash of lemon, lime, or other fruits to mimic the taste of soda without the added sugars or artificial flavors. Infused water. When plain water gets boring, try adding cucumber slices ...
The results may taste a little different -- fish cooked in the oven is flaky, whereas fish cooked by lemon juice (a.k.a. ceviche) has a more raw-tasting consistency -- but the process is the same.
Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the ...