Reddit Reddit reviews Pyrex 1107101 Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

We found 3 Reddit comments about Pyrex 1107101 Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Bakeware
Bakers & Casseroles
Home & Kitchen
Baking Dishes
Pyrex 1107101 Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
A kitchen staple for more than 80 yearsPyrex bakeware is as relevant today as it was in 1915Made of a durable, high temperature materialModel number : 1107101
Check price on Amazon

3 Reddit comments about Pyrex 1107101 Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set:

u/Letmefixthatforyouyo · 7 pointsr/BuyItForLife

Look no further than amazon reviews for stories about spontaneous shattering in the oven, not just extreme abuse.

https://www.amazon.com/gp/aw/d/B00N1BYMLS/

Cheaper is all well and good, but if you compromise the core use of your product for it, you've made a real mistake. Pyrex knows about this one, and they dont care to correct it. Anything made in the last couple decades by the brand doesn't belong here.

u/bookchaser · 5 pointsr/BuyItForLife

Yeah, read one star reviews for modern Pyrex bakeware. The BFL Pyrex bakeware is best found at estate sales.

u/ferengiprophet · 1 pointr/fermentation

>Well, that depends. You say water. Do you mean a brine?

I meant brine. I take two cabbages, shred them in a food processor, put the shredded cabbage in oblong glass dishes, measure out two tablespoons of sea salt and massage that into the cabbage for 5 minutes, leave the cabbage in the glass dish for 1 hour, and then pack it into half-gallon mason jars. Once these jars are filled to the top (noob mistake I keep making), I use a sauerkraut pounder to squish as much brine out as possible. Afterwards, I add an additional 1 tsp of salt and put glass weights on the cabbage before putting on the lids. If at this point there's not enough brine to submerge the cabbage, I add a little bit of bottled water until it is submerged.

>Why are you adding extra liquid at the start instead of just 2% salt by cabbage weight?

I do this under two scenarios:

0. I pack the jars full of cabbage and pound out as much brine as possible but there's still not enough brine to keep the cabbage submerged

0. Sometimes I don't have enough cabbage to fill up a half-gallon mason jar so I add bottled water until it reaches near the top of the jar

>Do you have a weight in the jar (I assume not based on your question, but maybe you do)

Yes, I use the glass weights that came with the fermentation kit