Features:

• Great for lasagnas, casseroles, cakes, breads, and cobblers
• Pyrex glass is safe in the oven, microwave, refrigerator, freezer, and dishwasher
• Pyrex glass is non-porous, so it won't absorb food odors, food flavors or food stains
• Clear glass allows you to watch your food as it cooks
• Made in the U.S.A.

Editor Reviews:

Product Description:
11 inch x 7 inch x 1-1/2 inch and 9 inch x 13 inch x 2 inch Rectangular Baking Dishes Value Pack, Can go directly from refrigerator or freezer to a microwave, convection, or preheated conventional oven. Non-porous glass, so it won t absorb food odors, food flavors or food stains. Non-reactive, so acid-based recipes, including tomato-based sauces, lemon-infused dishes and vinegar-based poultry sauces can be prepped and baked without affecting the result. Made in America, Pyrex glass products are microwave and dishwasher safe.

Rating : - Works good...not great
I know Pyrex has a lot of fans and I actually like them myself. Pyrex does have limitations and requires some work-arounds to be truly effective.

First...even and proper browning of pastry crusts requires that the lower crust be precooked. It also requires that the pastry (pies, cobblers, etc.) be moved frequently during baking for even browning. This is simply a fact for this bakeware. I use both gas and electric ovens (both very modern) and must employ adaptive baking techniques when using Pyrex.

Second...Pyrex retains heat at a higher temp, longer than metallic bakeware. Pyrex right out of the oven will stay near baking temp, even on a cooling rack for sometimes 10 minutes. I tried this with an empty dish and tested with a laser thermo gun. Temp out of the oven was 325 degrees and stayed up near 300 degrees for 11 minutes. You have to account and adjust for this. I first noticed this when serving a baked pasta dish. The dish continued to cook and actually bubble long after it was removed from the oven. My supple pasta was badly over-cooked later on. Also notice the obvious and very visible contraction of the bakeware at the edges when cooling.

third....and most important, food sticks to Pyrex like glue to kiddie fingers. The longer food stays in the Pyrex the worse it is. I have tried every viable means to prevent sticking to no avail. I don't use non-stick sprays ( dangerous, flammable and affects flavors) but I have used butter and fat and nothing works. Only food that contain lots of fat fail to stick.

I hate to sound like I'm offering warnings but I am giving what I think is sound advice. While nothing can replace a good set of metallic bakeware, I have to say that there are few things more impressive in the world of visual culinary delights than a properly prepared Cherry pie served in a Pyrex dish. You just gotta adjust cooking and prep methods and practice sound baking techniques.