Pyrex and borosilicate article

[Beerwildered]

I just read this article detailing some issues with Pyrex and changes to their formula which can result in catastrophic failure of glassware due to thermal shock. Bottom line: make sure you’re using real borosilicate in your glassware, especially if you’re using Erlenmeyer flasks for yeast propagation and you boil in the flask (like I do).

https://gizmodo.com/the-pyrex-glass-controversy-that-just-wont-die-1833040962

 

[IslandLizard]

It's good to know.

Just don't cook in any glass, period!
Unless you're in a lab environment and you know what you're doing.

For any kind of cooking, including starter wort preparation, stainless pots with well fitting lids, are my preference anyway. Cast iron also has charm, in some cases, as does an aluminum fryer or soup kettle.

When chilled to pitching temps in a sink or tub with cold water, the starter wort gets transferred to a well sanitized flask, or regular 1/2 gallon glass pickle jars, wine jugs, etc.