Glass cookware is beautiful, versatile, and sometimes, unexpectedly dangerous. You’re not alone if you’ve ever pulled a hot dish from the oven only to have it shatter in your hands (or across your kitchen). Viral videos show glass pots exploding mid-recipe, and experts say it’s more common than you’d think.
So why does it happen?
Over time, glass cookware can develop tiny chips or cracks from regular use—bumping against a sink, stacking in a cupboard, or even just stirring too firmly. These microscopic flaws weaken the structure and can cause the glass to break under stress. But the bigger culprit is thermal shock—when glass is exposed to a rapid change in temperature, like pouring hot soup into a cold dish or rinsing a hot pan with cold water.
Most glass bakeware is made from either borosilicate glass (which handles thermal changes better) or soda lime glass (more common and affordable, but less shock-resistant). Vintage Pyrex and European brands often use borosilicate, while many newer North American products use soda lime.
Always check for damage before use to protect your cookware and your dinner. Never move a hot dish directly to a cold surface, and let cookware cool before washing. Place hot glass on a dry towel or trivet, not a cold countertop.
Lastly, check your cookware label. If it doesn’t say borosilicate, treat it with extra care. When in doubt, replace damaged glassware and avoid using it for sudden temperature shifts.
Glass cookware can still be a reliable kitchen staple—just handle it respectfully, and it won’t leave you picking shards out of your shepherd’s pie.
