:hmm:The product is Boro Plus™ glass, offered by J.M. Canty, Inc. in its Fuseview™ brand sight glasses. While J.M. Canty’s published technical specifications indicate that Boro Plus glass contains up to five percent boric oxide (B²O³), in fact the independent test shows that it contains no detectable boric oxide whatsoever, making it indistinguishable from common soda lime glass. According to the Glass Engineering Handbook (McGraw-Hill, 1984), true borosilicate glass contains 11 percent boric oxide. Boric oxide is the key ingredient that gives borosilicate glass superior performance to soda lime glass, in terms of temperature, thermal shock and chemical resistance. Boro Plus glass specifications are to be found on an interior page of the J.M. Canty website.
What’s more, the independent test lab classified Boro Plus glass according to United States Pharmacopoeia (USP) Standards as “Non-Parenteral,” the lowest grade type of glass defined by USP. According to the USP Standard, this is defined as general purpose glass suited for non-parenteral applications where chemical durability and heat shock are not factors. Unlike products that have passed test procedures defined by USP29-661 for USP Type I glass, Boro Plus glass failed to meet this important standard and did not even qualify as USP Type II or Type III, according to the lab test results.
Because borosilicate glass is awesome.Why do you need borosilicate?
Although you can sometimes get lucky buying very old Pyrex from garage sales.
Question here: Any recommendations for a good brand of stoneware or real borosilicate glass baking dishes? What I'm looking for:
- Two sizes, something in the 3qt and 5qt range, which I think would be 9x13 and 10x14"
- Dishwasher safe would be quite excellent.
- Smooth/non-porous finish
- Won't shatter under normal use.
- <$75 would be preferred.
- Not too picky about the color, though I'd prefer solid colors. Plain white would work just fine though.
I saw Marinex glass dishes on Amazon, and also linked in the OP. Their specs say that they use Boro Plus, which looks to be low on the boron, leaving it with reduced strength. A review mentioning this referenced this article from 2007.
:hmm:
I looked at stoneware pans at Amazon as well, and they've got a lot of Le Creuset brand dishes, but some of those also have a considerable number of reviews stating that they're now made overseas and feel fairly lightweight, and are prone to shatter or crack.
I saw Rada Cutlery's stoneware dishes, but the reviews say that they've got a rough finish, and the pictures look to confirm that as well - so I think the entire dish is unglazed, like the raised bottom portion of many glazed stoneware dishes.
How about Emile Henry products?
As long as you are careful, you don't need anything special for baking. FWIW, a regular non-borosilicate glass Pyrex pie dish is the perfect dish to use for most pie crusts.Because borosilicate glass is awesome.
And resilient, at least with respect to temperature changes.
If I had more disposable outcome I would be tempted to rip apart a KitchenAid, find the accessory input shaft, and completely redo the gearbox and add a big motor with a VFD.Follow up on the Bosch Universal Plus for those who care.
Made 30 four ounce bagels with high gluten flour in the chewy NY style a couple weeks back. Not a peep out of the Bosch. There isn't a Kitchen Aid that can do that. Not dissing the KA for other uses, but for bread this is the thing as far as I'm concerned.
Follow up on the Bosch Universal Plus for those who care.
Made 30 four ounce bagels with high gluten flour in the chewy NY style a couple weeks back. Not a peep out of the Bosch. There isn't a Kitchen Aid that can do that. Not dissing the KA for other uses, but for bread this is the thing as far as I'm concerned.
Because borosilicate glass is awesome.
And resilient, at least with respect to temperature changes.