Subj : Cookware was: Pick Your To : Lee Lofaso From : Ruth Haffly Date : Mon Mar 13 2023 15:37:38 Hi Lee, LL> RH>> We used to have a mix of pyrex and metal bowls, decided to go LL> all metal RH>> when one more of the pyrex ones broke. Down side is LL> that I can't use RH>> the metal ones in the microwave. LL> The pyrex you had was not real PYREX. And pyrex explodes, whereas LL> real PYREX does not. Which can be a deadly combination ... You misunderstood; I had PYREX bowls and I had metal ones. Pyrex ones broke (dropping, old age, etc). LL> DD>> I've never broken (except by bring butter-fingered and dropping LL> on the DD>> floor) any Pyrex. I've got a set of amber visions sauce LL> pans I aquired RH> Basically how our pyrex broke, maybe one or two pieces by too hot or RH> cold a temperature on an old, weakened piece. LL> Vintage PYREX dishes are oven-safe (up to 425 F). LL> Crappy pyrex dishes are not, very breakable, and can even explode. I've got the real thing, have had breaks for various reasons but no explosions. RH> I've got 2 amber visions pots, one and one point five quarts. LL> At least you got rid of the pyrex you thought was PYREX. LL> Whether by accident or design. You did get rid of them, right? I've always had the real thing, or Anchor Hocking version. RH> Used to have a set of the white range toppers to go with them but replaced RH> them with Calphalon. Kept the visions because I could use them in the RH> microwave. LL> Those pyrex dishes can be too hot to handle in the microwave. LL> And no sane person would ever dare use PYREX ... Even the real thing can get rather warm in a microwave. LL> DD>> from a friend's estate sale. I always have to remember to use a LL> DD>> "hot pot" when cooking with them because hot glass looks very LL> much DD>> like cold glass and there are no insulated handles. RH> My current cookware is stainless steel with glass lids; I make sure I RH> grab a pot holder to protect my hands with them also. Making sure I grab RH> anything heavy with the left hand, give extra support with the right as RH> the latter isn't quite strong enough (still rehabbing) to be comfortable RH> using it as the main "grab hand". LL> No pot holder can save you from a pyrex dish exploding ... Most often they just craze, then crack from too hot or cold temps. LL> DD>> This recipe calls for orange liqueur and tequila. TBH I don't LL> see RH> why. DD> If I ever make it I'll likely sub orange juice concentrate for RH> the DD> flavour and blow off the tequila altogether. LL> DD>> Title: Giant Shrimp in Habanero Sauce LL> DD>> Categories: Seafood, Vegetables, Chilies, Herbs, Dairy LL> DD>> Yield: 6 servings RH> I'd probably go with a milder (but still on the warm side) pepper for RH> me, habeneros are too hot for me. LL> Creole/Cajun cuisine is not a hot kind of hot, but more of a mild LL> kind of hot. Spicy but not flaming hot. I know; I've eaten (and enjoyed) that cuisine. Had shrimp & grits for supper the other night. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... If you're trying to drive me crazy, you're too late. --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .