Plus heated the Pyrex kitchen up with consistent heat and on the pyrex beaker he was moving the heat back and forth therefore the heat was more focused on the kitchen and not as much on the beaker if he would have kept the heat as consistent the beaker would have done the same as kitchen pyrex
The lab product was also thinner than the kitchen measuring cup. I NEVER had a PYREX (borosilicate glass) shatter. It definitely has been put under mechanical stress also.
@@willzander6514 cool. Pray that your glass continues workin then? Idk what you want from the dude. He tested them. 1 sucks the other doesn’t. And just cause it turns out to be the “good Pyrex” doesn’t mean it can’t shatter from heat 😂
Pyrex used to exist entirely for the purpose of being a recognizable brand of borosilicate glass. Soda-lime Pyrex is the Pyrex company trying to scam us.
It used to be borosilicate they one day stopped using it to make more profits. My dad still has a old bake dish and when he makes roasts he will put it on a gas burner and make gravy never once had a shatter can't say the same for modern glass ware from them
This is why old Pyrex dishware is valued so highly; all Pyrex used to be made of borosilicate until they swapped the kitchenware to cheaper soda lime glass.
It's not that valuable. You can just buy it new from Europe (and I'm sure many other places) where it's still made with borosilicate. If you want an easy way to tell if modern Pyrex is borosilicate, check where it's made. If it's made in France it'll be borosilicate.
@@lost4468yt "valued" and "valuable" are two different concepts imo. they made an entire show on this contrasting premise via "pawn stars". plenty of folks brought in highly valued family heirlooms that simply weren't worth much of anything other than a "great" tv moment, a very questionable value if you ask me lol.
@@jn1211 so does this same concept follow old barn wood? Regular wood goes for about $8 for 2x4s in my area, whereas “vintage” barn wood can sell for double or triple that.
Another note to take, Is that the *borosilicate glass beaker* is much much *thinner glass* , this is because if your glass is thicker the *Heat from your blow torch will travel on the outside of the glass* (because it thick) and the *inner wall of the glass will be at a different temp*, this causes *uneven expansion* and that can *crack/shatter the glass*, that’s way lab glass is generally thin.
This makes a lot of sense, I had not really considered why most common glassware is fairly thin. Expanding on this all the thicker glassware that I've ever seen in a lab are those that are typically used under vacuum (negitive pressure).
It’s also worth noting there are two different companies selling glassware under the name “Pyrex”. The PYREX brand is borosilicate. The pyrex brand is soda lime
Thickness of the glass is also a huge factor, thermal expansion of glass is the issue causing the shattering, borosilicate has a lower thermal coefficient of expansion than soda-lime, but borosilicate glass of the same thickness is just as mechanically tough as soda-lime glass, it's just more expensive.
Pyrex kitchenware wasn’t always using soda lime glass, they changed to that from borosilicate for cost cutting reason after getting parted out in an M&A spree if I recall correctly. That’s also the reason it appears in a lot of oldschool hip hop lyrics, you gotta have the heat resistance for *that* application lol
So pyrex is basically coasting off of its name because it USED to be heat resistant. I never knew they changed it and just assumed the pyrex i have in my kitchen was resistant to heat breakage. Guess i never tested it out to know for sure lol
@@psilocybicacid7667 big issue I had once. I have some borosilicate glassware and some of the new pyrex too. And some uranium glass. (I collect weird glass I also have some cobalt glass, lead glass, and some mostly clear glass that glows blue if you turn the lights off. Don't drink out the last one though.)
@psilocybicacid7667 Pyrex makes all kinds of glassware for different purposes. Your measuring cup shouldn't be under a blow torch, so that heat shouldn't be a problem, but you likely will drop it. So making it able to not shatter into a billion razor sharp pieces is a plus. Your glass brownie pan is more heat resistant
That’s not a real test. Best I’ve found is real Pyrex “disappears” in mineral oil (same refractory) but I don’t think the Salvation Army wants me dragging a bucket of mineral oil around their store. If it’s patterned, you can use that, although some patterns have been remade
The kitchen one is about 5 times thicker than the beaker. If the beaker were that thick, it'd absorb/block a lot of heat. It's assumed that people working in a lab are going to be more careful :-P
Here in continental Europe Pyrex was originally also made of borosilicate glass. But nowadays kitchen utensils of this brand are made of tempered soda lime glass - only heat resistent up to 250 degrees Celsius. In laboratory context the designation Pyrex is still synonymously used for borosilicate glassware here, as well as Duran, Supremax or Fiolax.
Pyrex used to always be borosilicate, but it switched to soda lime for consumer market because it's cheaper. The kitchen glassware is far thicker than the lab glassware which undoubtedly contributes to why it's more brittle.
If you want borosilicate Pyrex that's new, buy it from Europe. I've heard some companies specifically import it into the US to sell at a higher margin and price. And if you want an easy way to check if modern Pyrex is borosilicate without doing the index of refraction "trick", just check where it's made. If it's made in France it's borosilicate.
Pyrex used to be synonymous with borosilicate glass. That’s all it was ever made of. You could put a Pyrex glass on a gas stove and cook with it if you wanted to, or boil water in one. At some point, Pyrex decided that they wanted to cash in on their reputation to make some extra money, and changed to regular glass which is much cheaper. If you see old Pyrex dishes at a thrift store, BUY THEM!
The older PYREX (all capital letters) Kitchenware was made out of borosilicate glass, which is more expensive to make than soda lime glass. At least in the U.S.A., pyrex (lower case letters) started to make their glassware out of soda lime glass to save money, yet still charged just as much. Be careful using the soda lime glass pyrex, I have heard of people having their glassware explode once taken out of the oven. I'm not sure if it's true, but I have heard that outside of the U.S.A. other countries would not accept the soda lime glass, and their PYREX is still borosilicate glass. Can anyone verify this?
I was told by a guy that made borosilicate glass pipes that you should be able to bounce it off the concrete if it's properly annealed. I'm sure that also depends on the thickness and proportions of the actual object. Obviously a 4ft bong isn't going to bounce, but a little pipe with thick boro walls might.
That's because they started making soda lime. Which is "pyrex" (lowercase). The PYREX that they made for the kitchen, which was made with borosilicate, is much superior. They decided to make a cheaper inferior product and charge the same price.
The kitchen glassware is also 3 to 4 times thicker than the lab glass. Thicker glass will set up greater internal stresses when heated non-uniformly. The clear Pyrex kitchenware was not advertised as compatible with the stress of heating with a direct flame. Interestingly, the opaque Corning Ware (Pyroceram) was a kitchen product capable of withstanding the stresses of direct flame heating with frozen food on the inside.
My mom actually is a glass blower and she uses borosilicate glass in her art! She uses a torch to melt and mold the glass into shapes and pendants! Super cool to see borosilicate glass is used in other stuff too!
Btw Back in the day Pyrex for the kitchen was ALSO borosilicate glass. They changed it to sodalime to save money and capitalize on the brand image they had from the old days
Really well done video. Some people might have otherwise asked “well why not just use borosilicate glass all the time” if it weren’t for that last part of the video. Thanks!
You can sometimes find old borosilicate pyrex cookware at second hand stores. It's becoming more rare though. You can tell the difference because the borosilicate stuff has the name pyrex spelt with all capital letters, and with a circle around the name.
Yes, pyrex shouldn't be preheated empty then placed suddenly on a cold surface in a cold room, at the least you use a heat pad and it can be fine most of the time, but if you're cleaning the oven baking lime juice or something, best to let it cool WITH the oven. The food you cook in it usually keeps the temperature from dropping too rapidly. If this test is done to extremes for cast iron, heating to 300 or so and then dunking in near freezing water, it cracks too. The key is gradual heating and cooling.
Capital pyrex letters are borosilicate, and it's now French made. American pyrex is lowercase and it's soda lime. The reason has to do with durability and toxic chemicals and other things but with a draw of less shock resistance. The original company split into two, and the French kept the borosilicate.
I was cooking one day and didnt notice someone had put a Pyrex container on the stove. We have a flat top electric and often place things on it. Well it reached that breaking point and exploded, completely shattered, and sent shrapnel into most of the front of my body. The one that really got me though was the piece I stepped on. Imagine glass at several hundred degrees and a type 2 diabetic's foot. It took 11 months to heal and it was agonizing the *entire* time. I took pictures of its progress and it's a wonder I kept my foot.
Thats a great descriptor of the mohs scale. Diamonds are hardest substance but will shatter when hit with hammer. Where as nepherite is a mohs 6 and a hardest of 6 you can almost shatter a cheap hammer on it. Being steel is mohs sxale of 3
Older Pyrex kitchen items were borosilicate, and it was a big selling point. They switched to soda lime in 1998 after Corning sold the brand to World Kitchen LLC. The stuff is trash now. The older stuff can sometimes be found for sale on ebay or at yard/estate sales.
What happened was a Chinese company called World Kitchen bought the tradename Pyrex from Dow Corning. Dow Corning used it to mean borosilicate glass only. Borosilicate has an almost zero coefficient of thermal expansion, so it does not suffer thermal mechanical stress. World Kitchen uses the tradename for anything, like cheap soda-lime glass. You can usually tell the difference by the glass color. Borosilicate is water-clear. Soda glass is greenish or blueish. Another example of Chinese products being cheap, deceptive crap.
I was a glassblower for 6 years. I could tell you this test works, because of where the glass is sourced from. Chinese glass was too close to pyrezx and had very bad coe. That's where the most color rods came from though. It was a very delicate dance to make cool looking pipes and bongs that wouldn't kill you.
Just a heads up that you can buy borosilicate glass food storage from other companies. Just because Pyrex isn't making it anymore doesn't mean you can't buy it.
Older pyrex bake ware was borosilicate glass. I’ve got quite a few baking dishes that are decades old. Wish they still used it. Not necessary but nice to know it’s less susceptible to cracking from thermal shock
soda glass is also much cheaper, I buy all my pyrex vintage or specifically known borosilicate versions. They are more fragile but I don't have to worry about them exploding in the microwave.
Number one rule of science - Define a control. Neither example had controls. The glass sitting in the metal frame cools at an accelerated rate due to the metal siphoning the heat in an uneven way - increasing stress within the material. Second example had you using the hammer much more forcefully than against the cookware.
Looked to have more force on the second glass. Not only that but soda lime seems thicker than the other. We can't really tell the differences until the models are the same.
yah there is huge difference is thickness, and he didn't thermally shock the beaker, Pyrex is great to heat in even in a conventional oven, its just thermal shock will destroy most kinds of glass, i doubt the beaker would have surivived but idk
There are 2 Pyrex glasses, pyrex (all lowercase) is soda lime glass, PYREX (all caps) Borosilicate glass. There are some PYREX measuring cups, but a majority are pyrex. You can read up about it on Google, also on the Wikipedia article they are Verry particular about the PIREX/pirex labels.
Kitchen Pyrex has changed from being resistant to shattering, to not. It is just normal glass now and hence is not worth thinking about buying. We actually had some old kitchen pyrex in the lab. You would be surprised how many kitchen tools are used in a biology lab (microwave, turners, laddle'sspoons, pots, oven mitts...)
Old Pyrex is borosilicate. After the company was purchased by World Kitchen in 1998, they switched to the cheaper soda lime. Some Pyrex made in Europe is still Borosilicate, but if you want quality kitchen glassware, you'll need to search for borosilicate rather than any particular brand.
Gotta double check if it's pyrex or PYREX. The capital vs lower case is a good identifier for what material it's using. Cookware can be found that's made of borosilicate glass (PYREX), but is not as common as soda lime (pyrex).
Properly blown and formed 9mm+ thick borosilicate is amazing when hit against many other objects. Explodes like crazy when hit by other borosilicates with "better" frequency response
It's because of micro imperfections in the glass that are continually strained and made worse by the heating and cooling process. Heating makes it expand ever so slightly and then cooling shrinks it
We always had the better Pyrex glass here and Ive used it a lot because I'm so good at breaking glass in the kitchen with heating and cooling. I went to buy some more recently only to find it's now all cheap glass of a different type with the Pyrex name. The old stuff still exists it's just difficult to find and you now pay a premium to have it.
The Pyrex brand was purchased by Corningware, and they changed the formula. If you want the good stuff you need to buy pyrex made with borosilicate glass and not soda-lime or tempered glass.
Apparently when the logo is all caps "PYREX" it's borosilicate, and when it's written lower caps as "pyrex" it's sodalime. So there still is borosilicate kitchenware, you just have to check the logo
PYREX (all upper-case) is boro-silicate "clear" glass, and resistant to temperature changes, pyrex (all lower-case) is soda-lime "green" glass, and resistant to impact.
Yeah, just don’t put something cold and hot Pyrex. It will still shatter everywhere. And don’t sit on a hot surface either because it will shatter unless it’s in the oven. I learned that as a kid when I saw a Pyrex dish on a burner that I’ve been turned off, but was still warm enough to be hot.
This is only a recent difference. Vintage Pyrex kitchenware is made from borosilicate. The government have them a hard time because it was being us by meth cookers. The trade name was sold to another manufacturer who changed the formula.
The problem came with glass recycling. A small piece of Pyrex, Borodylicate glass, will cause a ten ton load of sodium glass to be rejected. Now Py4c is toughened sodium glass. It is causing a lot of trouble.
old pyrex glass is borosilicate and new pyrex is made of soda lime glass old pyrex was also tempered glass, new ones dont bother with that step because its cheaper to make soda lime glass but they charge the same price
Lab glass isn’t thick like that kitchen measuring cup is. It doesn’t need to be, but if you make something that thick out of borosilicate and it’s been properly cooled it would be stronger than a soda lime glass measuring cup.
Slightly taps kitchen pyrex glass
SMACKS science pyrex glass
Plus heated the Pyrex kitchen up with consistent heat and on the pyrex beaker he was moving the heat back and forth therefore the heat was more focused on the kitchen and not as much on the beaker if he would have kept the heat as consistent the beaker would have done the same as kitchen pyrex
The lab product was also thinner than the kitchen measuring cup. I NEVER had a PYREX (borosilicate glass) shatter. It definitely has been put under mechanical stress also.
Exactly
Turbo flex vs normal glass
@@willzander6514 cool. Pray that your glass continues workin then? Idk what you want from the dude. He tested them. 1 sucks the other doesn’t. And just cause it turns out to be the “good Pyrex” doesn’t mean it can’t shatter from heat 😂
Pyrex used to exist entirely for the purpose of being a recognizable brand of borosilicate glass. Soda-lime Pyrex is the Pyrex company trying to scam us.
You can still get the good stuff. Just make sure it's PYREX and not Pyrex or pyrex.
It used to be borosilicate they one day stopped using it to make more profits. My dad still has a old bake dish and when he makes roasts he will put it on a gas burner and make gravy never once had a shatter can't say the same for modern glass ware from them
Iirc it caused problems for meth cooks when they made the switch.
Someone already said it. Gotta look for the all caps
The good stuff is yellowish. The blue-green stuff is maybe aluminosilicate, maybe just glass.
This is why old Pyrex dishware is valued so highly; all Pyrex used to be made of borosilicate until they swapped the kitchenware to cheaper soda lime glass.
It's not that valuable. You can just buy it new from Europe (and I'm sure many other places) where it's still made with borosilicate.
If you want an easy way to tell if modern Pyrex is borosilicate, check where it's made. If it's made in France it'll be borosilicate.
@@lost4468yt "valued" and "valuable" are two different concepts imo. they made an entire show on this contrasting premise via "pawn stars".
plenty of folks brought in highly valued family heirlooms that simply weren't worth much of anything other than a "great" tv moment, a very questionable value if you ask me lol.
No the DEA encouraged them to change to soda lime
@@jn1211 so does this same concept follow old barn wood? Regular wood goes for about $8 for 2x4s in my area, whereas “vintage” barn wood can sell for double or triple that.
Pyrex in the Uk still uses borosilicate. Only you guys in the US get the cheap stuff. 😂
I think the rule is PYREX, then Pyrex then pyrex.
The all lowercase pyrex is much weaker than PYREX
Interesting....
According to Wikipedia, it's a mish-mash.
en.m.wikipedia.org/wiki/Pyrex
@@tgeliot great link. Thank you
European PYREX is still made from borosilicate glass.
I have my mother’s PYREX glassware, it’s about eighty years old and it’s brilliant.
@@tgeliot From the same article: “Since the closure of the soda-lime plant in England in 2007, European Pyrex has been made solely from borosilicate.”
Another note to take, Is that the *borosilicate glass beaker* is much much *thinner glass* , this is because if your glass is thicker the *Heat from your blow torch will travel on the outside of the glass* (because it thick) and the *inner wall of the glass will be at a different temp*, this causes *uneven expansion* and that can *crack/shatter the glass*, that’s way lab glass is generally thin.
Very good answer.
Username checks out
This makes a lot of sense, I had not really considered why most common glassware is fairly thin.
Expanding on this all the thicker glassware that I've ever seen in a lab are those that are typically used under vacuum (negitive pressure).
They also hit the beaker harder
My PYREX cookware (upper case PYREX is borosilicate) is as thick as the pyrex (lower case pyrex is soda-lime) you got over in the states.
It’s also worth noting there are two different companies selling glassware under the name “Pyrex”. The PYREX brand is borosilicate. The pyrex brand is soda lime
I like how consistent your pressure was in each swing of that hammer. Really consistent to make the test more accurate
It was scary how accurately both sets of swings were exactly the same.
@@mikej9470 Frightening
I like how gently you hit the kitchen measuring cup, then whacked the SHIT out of the lab glass. 🤣
Thickness of the glass is also a huge factor, thermal expansion of glass is the issue causing the shattering, borosilicate has a lower thermal coefficient of expansion than soda-lime, but borosilicate glass of the same thickness is just as mechanically tough as soda-lime glass, it's just more expensive.
Funny that he didn't realize that one was thicker than the other when smashing the hammer onto it.
Pyrex kitchenware wasn’t always using soda lime glass, they changed to that from borosilicate for cost cutting reason after getting parted out in an M&A spree if I recall correctly. That’s also the reason it appears in a lot of oldschool hip hop lyrics, you gotta have the heat resistance for *that* application lol
THAT LITERALLY KILLS THE ENTIRE POINT WTF
So pyrex is basically coasting off of its name because it USED to be heat resistant. I never knew they changed it and just assumed the pyrex i have in my kitchen was resistant to heat breakage. Guess i never tested it out to know for sure lol
@@psilocybicacid7667 big issue I had once. I have some borosilicate glassware and some of the new pyrex too. And some uranium glass. (I collect weird glass I also have some cobalt glass, lead glass, and some mostly clear glass that glows blue if you turn the lights off. Don't drink out the last one though.)
@@psilocybicacid7667 you know whats even funnier, European Pyrex is still out of borosilicate
@psilocybicacid7667 Pyrex makes all kinds of glassware for different purposes. Your measuring cup shouldn't be under a blow torch, so that heat shouldn't be a problem, but you likely will drop it. So making it able to not shatter into a billion razor sharp pieces is a plus. Your glass brownie pan is more heat resistant
There was a time when the Pyrex brand was legit.
You need to look for PYREX and not the pyrex
In most countries Pyrex is still borosilcate glass.
@@pvstlife4028 in some countries (like USA), Pyrex is actually toughened soda-lime glass, bit borosilcate.
I think in Canada it's still borosilicate but everything comes from China now so most likely not
He struck the lab glass considerably harder than the kitchen glass with that hammer. I want a reshoot
I totally agree with you, just wanted to point out that you hit that soda lime Pyrex with some caution and went full send on the other 😂😂
I love this demonstration! It's really interesting to see the difference.
Thank you
Yeah, really. The comments are good too. I was sure that Pyrex always meant borosilicate, but apparently it was changed due to cost savings..
my argument when someone uses the nerd emoji:
I'm 💯% 🤓
It actually just depends if you get the really PYREX and not the knockoff pyrex.
Always look for the uppercase (it’s rare)
That’s not a real test.
Best I’ve found is real Pyrex “disappears” in mineral oil (same refractory) but I don’t think the Salvation Army wants me dragging a bucket of mineral oil around their store.
If it’s patterned, you can use that, although some patterns have been remade
I’m proud to be a part of the company whose engineers are working on the compounds that these items are made from every day.
That's awesome
This is your glass, "VIOLENTLY SMASH"
this is turboflex glass, "gentle nudge"
I once dropped a pyrex measuring cup and it completely shattered. Still to this day the most impressive thing I've ever done
The kitchen one is about 5 times thicker than the beaker. If the beaker were that thick, it'd absorb/block a lot of heat. It's assumed that people working in a lab are going to be more careful :-P
Here in continental Europe Pyrex was originally also made of borosilicate glass.
But nowadays kitchen utensils of this brand are made of tempered soda lime glass - only heat resistent up to 250 degrees Celsius.
In laboratory context the designation Pyrex is still synonymously used for borosilicate glassware here, as well as Duran, Supremax or Fiolax.
I don't know about continental Europe but in the UK Pyrex is still borosilicate glass.
I know about continental Europe and it is still made of borosilicate glass.
Your channel is so under rated Tommy! Love your work 😊
Wow, thank you 😊😊😊
Thats why I buy old pyrex stuff from goodwill. The old studf was actual borosilicate glass.
Pyrex used to always be borosilicate, but it switched to soda lime for consumer market because it's cheaper. The kitchen glassware is far thicker than the lab glassware which undoubtedly contributes to why it's more brittle.
I grew up in the 80's and I didn't know Pyrex had stopped being borosilicate. We had a saucepan made of the stuff.
If you want borosilicate Pyrex that's new, buy it from Europe. I've heard some companies specifically import it into the US to sell at a higher margin and price.
And if you want an easy way to check if modern Pyrex is borosilicate without doing the index of refraction "trick", just check where it's made. If it's made in France it's borosilicate.
Thank you for explaining my friend. I always wondered why Pyrex scientific glass was different.
Pyrex used to be synonymous with borosilicate glass. That’s all it was ever made of. You could put a Pyrex glass on a gas stove and cook with it if you wanted to, or boil water in one. At some point, Pyrex decided that they wanted to cash in on their reputation to make some extra money, and changed to regular glass which is much cheaper.
If you see old Pyrex dishes at a thrift store, BUY THEM!
Or buy your PYREX outside of the USA - European PYREX is still made with borosilicate glass!
I had this issue with a other brand glas jar. After trying destillation, it broke. I now stick to borosilicate
I'm almost certain that Pyrex cookware used to be made of borosilicate, as I remember them swapping it out some time ago for salt lime
“Man I love some good ole Pyrex shrapnel”
~Ronnie “Reaganomics” Reagan
Really?
The older PYREX (all capital letters) Kitchenware was made out of borosilicate glass, which is more expensive to make than soda lime glass. At least in the U.S.A., pyrex (lower case letters) started to make their glassware out of soda lime glass to save money, yet still charged just as much.
Be careful using the soda lime glass pyrex, I have heard of people having their glassware explode once taken out of the oven.
I'm not sure if it's true, but I have heard that outside of the U.S.A. other countries would not accept the soda lime glass, and their PYREX is still borosilicate glass.
Can anyone verify this?
My mother had bowls made of the same stuff of pyrex, they bounced on the kitchen floor like a basketball and I don't think they even chipped.
Old Pyrex is tough af
I was told by a guy that made borosilicate glass pipes that you should be able to bounce it off the concrete if it's properly annealed. I'm sure that also depends on the thickness and proportions of the actual object. Obviously a 4ft bong isn't going to bounce, but a little pipe with thick boro walls might.
That's because they started making soda lime. Which is "pyrex" (lowercase). The PYREX that they made for the kitchen, which was made with borosilicate, is much superior. They decided to make a cheaper inferior product and charge the same price.
Lol. I love the end, with the gentle, cautious taps on the jar vs the heavy strikes of someone with a genuine desire to smash the beaker 😂
Pyrex also makes quartz glass which is the glass that gives high frequency pitch when rubbed.
Interesting...I didn't know this
@@TommyTechnetium now I have taught you something. 😊
@@TheDeepDiveLLC I love it!
It‘s being held by metal. The glass and metal are heated and cooled at different temperatures
The kitchen glassware is also 3 to 4 times thicker than the lab glass. Thicker glass will set up greater internal stresses when heated non-uniformly. The clear Pyrex kitchenware was not advertised as compatible with the stress of heating with a direct flame. Interestingly, the opaque Corning Ware (Pyroceram) was a kitchen product capable of withstanding the stresses of direct flame heating with frozen food on the inside.
My mom actually is a glass blower and she uses borosilicate glass in her art! She uses a torch to melt and mold the glass into shapes and pendants! Super cool to see borosilicate glass is used in other stuff too!
Probably not the same kind of glass exactly as in the video so please don't try and melt a random cup it won't go well
This 19 mm boro pipe from Colorado was thrown across the smoke shop, and then I bought it.
Btw
Back in the day Pyrex for the kitchen was ALSO borosilicate glass.
They changed it to sodalime to save money and capitalize on the brand image they had from the old days
I'm loving this channel!!!
Thank you 😊
Really well done video. Some people might have otherwise asked “well why not just use borosilicate glass all the time” if it weren’t for that last part of the video. Thanks!
(hits it WAY harder) "ya it doesn't hold up so well" 😂
Bro hit the kitchen glass lighter. His wife in the background with a knife checking out if he gonna break her shit 🤣
😂😂
pyrex shards are very sharp !
Indeed
Not even gonna lie, those hits looked like some "your glasses/turboflex glasses" hits
You can sometimes find old borosilicate pyrex cookware at second hand stores. It's becoming more rare though. You can tell the difference because the borosilicate stuff has the name pyrex spelt with all capital letters, and with a circle around the name.
Example: (PYREX)
Yes, pyrex shouldn't be preheated empty then placed suddenly on a cold surface in a cold room, at the least you use a heat pad and it can be fine most of the time, but if you're cleaning the oven baking lime juice or something, best to let it cool WITH the oven. The food you cook in it usually keeps the temperature from dropping too rapidly.
If this test is done to extremes for cast iron, heating to 300 or so and then dunking in near freezing water, it cracks too. The key is gradual heating and cooling.
Capital pyrex letters are borosilicate, and it's now French made. American pyrex is lowercase and it's soda lime. The reason has to do with durability and toxic chemicals and other things but with a draw of less shock resistance. The original company split into two, and the French kept the borosilicate.
I was cooking one day and didnt notice someone had put a Pyrex container on the stove. We have a flat top electric and often place things on it. Well it reached that breaking point and exploded, completely shattered, and sent shrapnel into most of the front of my body. The one that really got me though was the piece I stepped on. Imagine glass at several hundred degrees and a type 2 diabetic's foot. It took 11 months to heal and it was agonizing the *entire* time. I took pictures of its progress and it's a wonder I kept my foot.
😳 Glad you're ok
Thats a great descriptor of the mohs scale. Diamonds are hardest substance but will shatter when hit with hammer. Where as nepherite is a mohs 6 and a hardest of 6 you can almost shatter a cheap hammer on it. Being steel is mohs sxale of 3
Older Pyrex kitchen items were borosilicate, and it was a big selling point. They switched to soda lime in 1998 after Corning sold the brand to World Kitchen LLC. The stuff is trash now. The older stuff can sometimes be found for sale on ebay or at yard/estate sales.
Metal ring and borosilicate glass expand/compress at different rates. Put the measuring cup on a ceramic plate then heat it and it will not shatter
I've done this. Indeed it shatters. See also www.chemedx.org/blog/pyrex-any-other-name
@@TommyTechnetium I did not know household Pyrex was different than lab equipment Pyrex until your video too!
That laboratory beaker at the end still had a hint of green to it.
The magic 🪄 of Chemistry in the mix
What happened was a Chinese company called World Kitchen bought the tradename Pyrex from Dow Corning. Dow Corning used it to mean borosilicate glass only. Borosilicate has an almost zero coefficient of thermal expansion, so it does not suffer thermal mechanical stress. World Kitchen uses the tradename for anything, like cheap soda-lime glass. You can usually tell the difference by the glass color. Borosilicate is water-clear. Soda glass is greenish or blueish.
Another example of Chinese products being cheap, deceptive crap.
I was a glassblower for 6 years. I could tell you this test works, because of where the glass is sourced from.
Chinese glass was too close to pyrezx and had very bad coe. That's where the most color rods came from though.
It was a very delicate dance to make cool looking pipes and bongs that wouldn't kill you.
the last part got me like:
"your glassware vs, turboflex glassware"
Dude just love tapped the kitchen one and hulk hoganed the second one
Just a heads up that you can buy borosilicate glass food storage from other companies. Just because Pyrex isn't making it anymore doesn't mean you can't buy it.
Older pyrex bake ware was borosilicate glass. I’ve got quite a few baking dishes that are decades old. Wish they still used it. Not necessary but nice to know it’s less susceptible to cracking from thermal shock
I agree, glass cookware that explodes when heated sounds like something that should absolutely be used in the kitchen
😂
soda glass is also much cheaper, I buy all my pyrex vintage or specifically known borosilicate versions. They are more fragile but I don't have to worry about them exploding in the microwave.
Number one rule of science - Define a control. Neither example had controls. The glass sitting in the metal frame cools at an accelerated rate due to the metal siphoning the heat in an uneven way - increasing stress within the material. Second example had you using the hammer much more forcefully than against the cookware.
I really appreciate your explanation. TY👍🏽
😊
Looked to have more force on the second glass. Not only that but soda lime seems thicker than the other. We can't really tell the differences until the models are the same.
yah there is huge difference is thickness, and he didn't thermally shock the beaker, Pyrex is great to heat in even in a conventional oven, its just thermal shock will destroy most kinds of glass, i doubt the beaker would have surivived but idk
Good to know! We have the Pyrex measuring cup and it's my favorite.
There are 2 Pyrex glasses, pyrex (all lowercase) is soda lime glass, PYREX (all caps) Borosilicate glass. There are some PYREX measuring cups, but a majority are pyrex. You can read up about it on Google, also on the Wikipedia article they are Verry particular about the PIREX/pirex labels.
You hit that borosilicate glass a lot harder lol
Kitchen Pyrex has changed from being resistant to shattering, to not. It is just normal glass now and hence is not worth thinking about buying. We actually had some old kitchen pyrex in the lab. You would be surprised how many kitchen tools are used in a biology lab (microwave, turners, laddle'sspoons, pots, oven mitts...)
Old Pyrex is borosilicate. After the company was purchased by World Kitchen in 1998, they switched to the cheaper soda lime. Some Pyrex made in Europe is still Borosilicate, but if you want quality kitchen glassware, you'll need to search for borosilicate rather than any particular brand.
Both the thermal shattering and the breakage resistance are partly because the kitchen pyrex is thicker.
Gotta double check if it's pyrex or PYREX. The capital vs lower case is a good identifier for what material it's using. Cookware can be found that's made of borosilicate glass (PYREX), but is not as common as soda lime (pyrex).
Yea he taps the cheap first one and pounds on the second glass hard af 😂
Two different brands - PYREX and pyrex
Just read about it.
Pyrex - Wikipedia
This kinda came into my head during the hammer segment:
Your glassware: SMASH
Turboflex glassware: tap
Properly blown and formed 9mm+ thick borosilicate is amazing when hit against many other objects. Explodes like crazy when hit by other borosilicates with "better" frequency response
I believe good Pyrex was made by the Corningware company. At some point, they licensed the brand to some Chinese manufacturer of cheap glassware.
Breakers are also much thinner than a measuring cup so they flex better and that's why they're less resistant to mechanical stress...
It's because of micro imperfections in the glass that are continually strained and made worse by the heating and cooling process. Heating makes it expand ever so slightly and then cooling shrinks it
It's mostly because of thickness. Laboratory glass can also be from usual materials.
We always had the better Pyrex glass here and Ive used it a lot because I'm so good at breaking glass in the kitchen with heating and cooling. I went to buy some more recently only to find it's now all cheap glass of a different type with the Pyrex name. The old stuff still exists it's just difficult to find and you now pay a premium to have it.
For note pyrex used to be borosilicate glass. If memory serves the switch was in the 80's
*Another Turboflex moment*
Naturally, if put direct flame on one, and indirect flame on the other. 🤦♂️
PYREX (all caps) *is* borosilicate, pyrex (lowercase) soda lime.
The Pyrex brand was purchased by Corningware, and they changed the formula. If you want the good stuff you need to buy pyrex made with borosilicate glass and not soda-lime or tempered glass.
Bro, that just gave me some real turbo flex vibes
Apparently when the logo is all caps "PYREX" it's borosilicate, and when it's written lower caps as "pyrex" it's sodalime. So there still is borosilicate kitchenware, you just have to check the logo
PYREX (all upper-case) is boro-silicate "clear" glass, and resistant to temperature changes, pyrex (all lower-case) is soda-lime "green" glass, and resistant to impact.
Yeah, just don’t put something cold and hot Pyrex. It will still shatter everywhere. And don’t sit on a hot surface either because it will shatter unless it’s in the oven. I learned that as a kid when I saw a Pyrex dish on a burner that I’ve been turned off, but was still warm enough to be hot.
This is only a recent difference. Vintage Pyrex kitchenware is made from borosilicate. The government have them a hard time because it was being us by meth cookers. The trade name was sold to another manufacturer who changed the formula.
Look at it top-down, if the edge is blue it's crap regular glass that does that, if it's yellow it's proper borosilicate that can handle it.
The problem came with glass recycling. A small piece of Pyrex, Borodylicate glass, will cause a ten ton load of sodium glass to be rejected. Now Py4c is toughened sodium glass. It is causing a lot of trouble.
Borosilicate glass is also used in marital aids and bongs
old pyrex glass is borosilicate
and new pyrex is made of soda lime glass
old pyrex was also tempered glass, new ones dont bother with that step
because its cheaper to make soda lime glass
but they charge the same price
Lab glass isn’t thick like that kitchen measuring cup is. It doesn’t need to be, but if you make something that thick out of borosilicate and it’s been properly cooled it would be stronger than a soda lime glass measuring cup.
bro smacked the second one with some anger
Hits them both with different amounts of force
Pulling the old turboflex on us, lmao