Yeah, although you shouldn't put any hot cooking equipment in cold water. Glass can explode, cast iron can get cracks and pockmarks, teflon can lose its non-stick surface, and steel can warp. Let shit cool down a bit before washing, no matter what it is.
Yep, adding to this one: Tempering is accomplished by carefully controlling the heating/cooling of metal and ceramic during the manufacturing. Thermal shock is like sticking a giant middle finger in the face of whatever you have that's been tempered.
Cooking glassware is rarely simple glass. Mostly it's Pyrex, which is glass treated with boron to make it more resistant to heat stresses. It's the same stuff they make beakers ands test tubes out of.
They wouldn't let you cook with glass cookware if it just exploded all the time, you can treat it like a normal tray. If you're really nervous about it, maybe don't take an empty pan straight out of the oven and fill it with ice water. Even if you did it would probably be fine.
Oh - I don't live in the US. Soda lime glass hey? Don't know much about that, does it explode?
Soda lime glass is just normal window glass, it's much worse than borosilicate glass in terms of thermal shock resistance. Though I have to assume they use some special kind of soda lime glass at least in order to not have it explode all the time.
Anyway, don't worry. Fracture from thermal shock is hugely more likely to occur on cooling than on heating, just don't have it touch any cold surface when you take it out of the oven, put it on a kitchen towel or something
Oh shit I remember reading about this because that change made it much harder to make meth so people had to start breaking into labs to get the borosilicate beakers
Even if you did it would probably be fine
It definitely wouldn't.
I think what you do is fine, I always do the towel thing too.
My husband exploded one by putting it in the sink right after it came from the oven and putting water on it, just don't do what he did, you'll be fine.
The way to explode glass baking ware is putting it to direct flame. Like don't put it on your stove and turn on the burners to heat something up, it will explode after a bit, the temperature of touching direct flame is SO MUCH hotter than just sitting in an oven. But putting it on a cold stove is fine, I've done that hundreds and hundreds and hundreds of times on multiple stoves over the years.
What kind of bakeware are you using?
I know you know the difference between old Pyrex and new pyrex, but there are other good brands too. New pyrex is tempered glass, which you can tell because it's got a blue tint to it due to the tempering process. Old Pyrex is clear. Regular window glass is also clear, buy apparently they don't make pyrex put of regular glass - only tempered. Although I haven't checked in a few years on that.
Even new pyrex should be ok as long as you don't put the temperature up too high and don't place it straight on the counter after (or especially not in water directly). I wouldn't use glass in the oven if you're baking above 425F.
Yeah, it would be devastating to lose a whole prepped meal on account of a broken dish.
Overall I think if you're not cooking over 400-425F you should be fine with the precautions you're taking
Normal glass stuff can go in the oven fine. The issue is rapid temperature changes, like taking a dish straight out the oven and putting it into the freezer.
Don't put a cold dish on direct flames or a hot dish in water, otherwise it's fine. A room temperature surface won't do shit to pyrex, I use a towel anyway but that's just in case of butterfingers
The only time I exploded a glass casserole dish was after taking it out of the oven. I set it on the metal sink and I dunno if there was some water on the rim of the sink or if the metal itself was cold and conductive enough, but that shit exploded
No issues putting hot glassware on stover burners or cloth, so I’m guessing there was a bit of water involved (it’s been years since it happened)
