Pyrex dishes of all kinds are essential parts of my cooking and baking routines. I use my favorite vintage Pyrex bowls to stir up biscuits and my go-to 13×9 pan to make family-favorite chicken parm sliders.
It wasn’t until the other week when I prepped a small-batch macaroni and cheese in my favorite vintage Pyrex casserole dish that I asked myself, wait, is Pyrex oven-safe—especially my vintage Pyrex?
Is Pyrex Oven-Safe?
Since it came on the scene in 1915, Pyrex was designed to be oven-safe. These glass vessels, which range from casserole dishes to pie plates to loaf pans are all safe for baking.
This being said, you do need to follow one major rule when using Pyrex: Avoid extreme temperature changes. Shifts from one extreme to the other can cause thermal shock to the dish which can cause it to crack or shatter entirely.
Can Pyrex Go from Fridge to Oven?
While a move from the fridge to a 350ºF oven likely won’t cause any damage to your Pyrex dishes, I recommend erring on the side of caution. Avoid extreme temperature changes, and let your prepped enchiladas rest on the counter for 15 to 30 minutes before putting it in the oven. That’s about the time it takes for the oven to preheat.
And another word on preheating: Pyrex recommends only placing their bakeware in an oven that’s already heated. These dishes are designed for the heat of the oven, of course, but the company explains that pans “can break when exposed to the direct heat element while the oven is preheating.”
Can Pyrex Go from Freezer to Oven?
Let me answer this one with an emphatic no! If the Great Lasagna Disaster of 1999 taught me anything, it’s that an ice-cold Pyrex pan cannot go into a hot oven.
What’s the Great Lasagna Disaster, you ask? As a kid, I was instructed to defrost a homemade lasagna and put it in the oven for dinner. However, I completely forgot about that make-ahead dish in the freezer and rushed to stuff it (frost and all) right into a 400ºF oven. In an instant, the whole thing shattered leaving a gooey, cheesy, glass-shard-filled mess all over the bottom of the oven.
In sum: Do not go from extreme cold to extreme heat. If you have a dish that’s frozen in a Pyrex pan, set a reminder on your phone or place a sticky note on your mirror so you don’t forget to defrost your dishes in advance.
Is Vintage Pyrex Oven-Safe?
Brianna Griepentrog/Taste of Home
I know that vintage Pyrex collections are very special. You don’t want to risk ruining one of your most treasured heirloom kitchen items while making a weeknight supper. But rest easy—vintage Pyrex dishes are oven-safe.
As long as you follow the same guidelines above, vintage Pyrex is A-OK to go in the oven and can be used in oven temperatures up to 425ºF (and skip the broiler).
There is one caveat to using your vintage Pyrex, though: Do not use any vintage dishes that are chipped or cracked—in the oven or otherwise. Heating, washing and generally using items with these sorts of flaws can cause the dishes to crack entirely or release more chips of glass. You don’t have to toss these pieces, especially if they’re close to your heart, but use them for display only.
And if you have any scuffs on your old dishes from Gran, here’s how to remove scratches from Pyrex.
Other Tips for Using Pyrex
Now that you know the answer to the question is Pyrex oven-safe?, you may want to brush up on a few other tips for using this kitchen must-have right from Pyrex.
- Don’t place a hot pan in cold water: The thermal shock can cause the pan to crack. Let your pan rest until it’s cool enough to touch before plunging it into the sink. This tip goes for all kinds of cookware, not just Pyrex!
- Don’t place a hot pan on the counter:Â Always place hot Pyrex dishes on a hot pad or trivet. This is to protect the pan from thermal shock and your countertop from any damage.
- Let the dish come to room temperature before freezing:Â If you’ve made a casserole in advance and want to freeze it for later, kudos to you for prepping! Let your pre-made recipe come to room temp before wrapping and freezing.
- Don’t use Pyrex on the stovetop:Â This heat is too extreme for these glass dishes.
The name of the game here is avoiding those extreme temperature variations. With a little care, your Pyrex will last you a long time. Who knows: Maybe my Pyrex casserole dish will be a coveted item in my future grandchildren’s kitchens!
Recipes to Make in Your Vintage Pyrex
Church Supper Hot Dish
This recipe was in my mother's church cookbook, and now it's in my church cookbook! Apparently is was too good to miss a generation. I often make this dish to take along to potlucks...and it seems that if I don't, someone else will! It's hearty and so tasty! —Norma Turner, Haslett, Michigan
Go to Recipe
Hot Italian Party SandwichesIt doesn’t get much easier or more delicious than this hot Italian sandwich recipe. The sandwiches are wonderful as an appetizer for gatherings or a hungry family, and are a fantastic party food that is quick to prepare. —Joan Hallford, North Richland Hills, Texas
Butterscotch Pecan DessertLight and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. —Becky Harrison, Albion, Illinois
Quick Tater Tots BakeI like to make this Tater Tot casserole when time before supper is short. If we have unexpected company, I just double the ingredients and use a 13x9-in. pan. I call it my Please Stay Casserole! —Jean Ferguson, Elverta, California
Prosciutto, Egg and Spinach StrataThis egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. —Danielle Pfanstiehl, Andover, Connecticut
Chicken and Rice CasseroleEveryone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia
See why
Grandma's cookware may be worth more than you think.
Tomato CobblerI make this tomato cobbler recipe during the height of summer, when tomatoes are abundant and super flavorful. The topping is a cross between that of a crisp and a cobbler. It's a delightful way to use up fresh garden produce. —Mohammad Abdullah, Fremont, California
Nutty Oven-Fried ChickenThe pecans that give this dish its unique nutty flavor are plentiful in the South, and so is chicken. I love to make and serve this simple oven fried chicken dish because the chicken comes out moist, tasty and crispy. —Diane Hixon, Niceville, Florida
Sausage and Pancake CasseroleTrial and error made this pancake casserole recipe one that my family asks for time and time again. It's so easy and very good. —Ethel Sanders, Oklahoma City, Oklahoma
Cherry Rhubarb CrunchMy husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! —Sharon Wasikowski, Middleville, Michigan
Creamy Beef LasagnaThis creamy beef lasagna is a stick-to-your-ribs entree, thanks to its Stroganoff-like filling. My family loves the delicious taste, and I appreciate that it's inexpensive to fix. —Jane Frawley, Charles Town, West Virginia
Special Seafood CasseroleI first sampled this casserole at a baby shower and founds myself going back for more!
Gooey Butter CakeA friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I came up with my own. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. —Cheri Foster, Vail, Arizona
Appetizer Tomato Cheese BreadI found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. My husband, Wayne, and our two children are mostly meat-and-potato eaters, but I don't hear any complaints when I make this bread! —Penney Kester, Springville, New York
Pineapple Sheet CakeThis sheet cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often bring it to church potlucks, and I have yet to take much of it home. —Kim Miller Spiek, Sarasota, Florida
Artichoke ChickenRosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this
healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California
Scalloped Pineapple CasseroleMy family can't get enough of this sweet and satisfying side dish. This casserole disappears quickly whenever I prepare it.—Judy Howle, Columbus, Mississippi
Caramel Pecan Ice Cream DessertMy mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts—especially this one! —Mary Wright, Morriston, Ontario
Grandma's Poultry DressingEvery family seems to have their own favorite dressing recipe that becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe. —Norma Howland, Joliet, Illinois
Mushroom Shepherd’s PieIt sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd's pie. It's a hearty vegetarian dish, and I guarantee you won't miss the meat either. —Glen Warren, Keswick, Ontario
Red Roasted PotatoesSome fragrant rosemary, fresh or dried, gives these roasted red potatoes a distinctive and subtle taste. This dish is simple to prepare yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
Homemade Confetti CakeThis is a moist and fluffy vanilla cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! —Courtney Rich, Highland, UT
Spicy Breakfast LasagnaIt's fun to cook something new for family and friends—especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds!
Spanish Rice and ChickenMy mother has always been an avid cook, and my sister, two brothers and I were raised on this Spanish Chicken and Rice dish. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned casserole came out on the top of the list. I know you'll enjoy it as much as we do. —Cindy Clark, Mechanicsburg, Pennsylvania
Holiday Potato BakeI have made this at Thanksgiving and Christmas for the past several years; my family requests this dish all the time, even when it's not a holiday! Happy, cherished family memories. —Vickie West, Long Beach, California
Cherry Plum Slab Pie with Walnut StreuselI love to make desserts with fruit all summer! If you use store-bought crust, I recommend stacking your two pie crusts on top of each other and then rolling them to the correct size. —Elisabeth Larsen, Pleasant Grove, Utah
Cauliflower au GratinCount on this dish to make new vegetable converts. Whenever I serve it, people ask me for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada
Broadway Brownie BarsI named these dessert bars for Broadway because they're a hit every time I serve them. I especially like to make them as a gift for anyone with a sweet tooth! —Anne Frederick, New Hartford, New York
Chicken DivanThis tasty chicken divan recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! —Mary Pat Lucia, North East, Pennsylvania
Carrot Sheet CakeWe sold pieces of this to-die-for carrot cake at an art show. Before long, we sold all 10 cakes we had made! —Dottie Cosgrove South El Monte, California
Sunday Brunch CasseroleMy father was a chef, and this was one of his favorite recipes. He served it in the hotels where he worked as well as at home. Whenever it's served today in my home, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter. —Roy Lyon, Coupeville, Washington
Chicken and Chiles CasseroleThis casserole makes good use of leftover meat and is very filling. —Lois Keel, Alburquerque, New Mexico
Baked SpaghettiEvery time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio
Strawberry Pretzel SaladNeed to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
Chicken & Dumpling CasseroleThis classic, savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy. The basil adds just the right flavor and makes the whole house smell so good while this dish bakes. —Sue Mackey, Jackson, Wisconsin
Tuna Mushroom CasseroleI love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite.
—Jone Furlong, Santa Rosa, California
Roasted Red Potato SaladI got this roasted potato salad recipe from my sister-in-law and I've made it numerous times at the request of friends and co-workers. It's quick and easy, which is just what I need in my busy life. I learned how to cook from the two best cooks I know—my mom, Arline, and my Grandma Etta. —Ginger Cusano, Sandusky, Ohio
Cajun Pork SandwichesThis recipe's simple spice rub gives pork tenderloin an irresistible flavor. You'll watch in delight as these tasty open-faced sandwiches disappear from the buffet table! —Mae Kruse, Monee, Illinois
Spiced Pineapple Upside-Down CakeI often bake this beautiful cake in my large cast-iron skillet and turn it out
onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana
Grandmother's Corn PuddingMy grandmother always served this pudding for holidays and family reunions. Everyone loves it. Corn pudding is a popular side dish on Maryland's eastern shore. —Susan Brown Langenstein, Salisbury, Maryland
Ham and Swiss CasseroleWhen I prepare this noodle casserole for church gatherings, it's always a hit. It can easily be doubled or tripled for a crowd. —Doris Barb, El Dorado, Kansas
Lemon Coconut BitesThe tangy lemon flavor of this no-fuss dessert is especially delicious on a warm day. It gives me delightful flashbacks of selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York
Zippy Chicken EnchiladasLeftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas
Rhubarb Custard BarsOnce I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
Corn Dog CasseroleReminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven.
-Marcy Suzanne Olipane, Belleville, Illinois
Burrito BakeBack when I was in college, my roommate would frequently make this economical baked burrito casserole. It's so easy to put together, and one serving goes a long way. —Cindee Ness, Horace, North Dakota
Crouton Tomato CasseroleThis old-fashioned side uses lots of delicious tomatoes and seasonings that give it an Italian twist. Every time I serve it, someone asks for the recipe. —Norma Nelson, Punta Gorda, Florida
Brunch Ham EnchiladasWhen I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before.
—Gail Sykora, Menomonee Falls, Wisconsin
Spinach-Basil LasagnaIn the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! —Charlotte Gehle, Brownstown, Michigan
Turkey Lattice PieWith its pretty lattice crust, this cheesy baked dish looks as good as it tastes. It's easy to make, too, since it uses ready-to-go crescent roll dough. —Lorraine Naig, Emmetsburg, Iowa
Cream Cheese Sheet CakeThis tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. —Gaye Mann, Rocky Mount, North Carolina
Chicken AmandineWith colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. —Kat Woolbright, Wichita Falls, Texas
Apple Pan GoodyI found the recipe for this unique casserole years ago and adapted it to my family's taste. Dotted with dried cranberries, the tender apple bake is sweetened with brown sugar and a little cinnamon. We enjoy it on breakfast buffets, but it also makes a fun side dish, particularly with a pork entree. —Jeanne Bredemeyer, Orient, New York
Chili Mac CasseroleThis cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal. —Marlene Wilson, Rolla, North Dakota
Tart Cherry Meringue DessertI've made this cherry dessert for years to serve at baby showers, birthday parties and other special occasions. People really enjoy the tender crust, cherry filling and melt-in-your-mouth meringue. Every time I serve it, someone asks for the recipe. —Kathryn Dawley, Gray, Maine
Creamy Turkey CasseroleI sometimes make turkey just so I have the extras for this casserole! —Mary Jo O'Brien, Hastings, Minnesota
Apricot Upside-Down CakeMy Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
Cabbage Roll CasseroleI layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia
Peanut Butter Pudding DessertHere's a fun layered dessert that will appeal to all ages. If you want it even nuttier, you can use chunky peanut butter, and if you're not a fan of cashews, substitute your favorite nut. This peanut butter lasagna is one of my favorite pudding desserts. —Barbara Schindler, Napoleon, Ohio
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