I also shattered a pyrex glass on the stovetop at one point. That was one major mess to clean up.

I don't really understand the Pyrex saucepans. I've always thought the good stovetop cookware was made to have high heat conducting attributes, and that's why they're often copper and aluminum. Glass on the other hand is a terrible conductor of heat.

I like to think Pyrex cassaroles and baking pans are ok in the oven, but must be treated with care and let heat and cool slowly. I try to handle them with the same care as is I use with sharp kitchen knives. And as Mama said, placing them on a wooden cutting board when removed from the oven will prevent the accidents like turning on the burner under the Pyrex glass casserole.

I like to use Pyrex as a casserole dish because they look so nice.

I have had a glass pan explode also. It was a brand other than pyrex I do believe. It wasnt under direct heat. although I dont remember exactly what made it pop, I do remember it was quite frightening.

I've had a glass pan shatter as well. It's quite a scary kind of explosion.

Makes me want to cook with goggles on just in case a sliver of glass got in my eye. Now that would be awful, to say the least.

I've never had a glass pan shatter and pyrex is all we bake with (i hate metal pans b/c they all have that nonstick coating and it gets scratched with our serving utensils).