Here we go again.

@billiebillieb

319.9K followers · usually 3.1K views a post

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17.3K

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SoundTikTok sound · Calm Terrace Morning

Promoted product

PYREX

Why it worked

The video addresses a common kitchen mishap and provides a clear, actionable tip that is easily relatable to a wide audience. The creator's engaging delivery and the use of a familiar brand name likely contributed to its shareability.

Summary

The creator explains that most issues with glass cookware, like Pyrex, are due to user error, specifically not having liquid in the pan when heating it. This prevents thermal shock, which can cause the glass to break.

Structure

1Introduction to the Pyrex vs. pyrex debate
2Explanation of user error vs. material difference
3The importance of liquid to prevent thermal shock
4How liquid moderates temperature changes
5Concluding advice to not let pans run dry

Product placement

Original caption

At they're end of the day, borosilicate and soda lime are much more alike than the are different. they both don't like to run dry! #pyrex #glass #tips #themoreyouknow #kitchen

PYREX: ACTS - it is a brand of glass cookware that the creator is discussing the proper use of. Removing it would change the video's topic. pyrex: APPEARS - it is mentioned as a generic term for glass cookware, but the creator is differentiating it from the brand PYREX. Removing it would not change the video's core message.

On-screen text

this is your reminder to buy 'PYREX' baking dishes, not 'pyrex' I just love how every time there's a user error with any kind of glass cookware, people automatically pull out the PYREX vs pyrex debacle, which is borosilicate versus soda lime glass. When in reality, most of 99.9% of the time, it has nothing to do with that and everything to do with the fact that you're not using it properly. When it comes to glass cookware, if it is borosilicate or soda lime, either one of those, you can't let your pan run dry. And in this case, it doesn't even look like the pan had been, you know, filled with any kind of liquid to begin with. The reason you want to keep liquid inside of borosilicate or soda lime glass alike, when you are using it within the oven is because of. Yes, say it together. Thermal shock. Where does that come in? When you put at least an inch of liquid inside or have something that is of a moist nature. I know moist is a terrible word. Inside of a glass dish, the variation of temperature on that glass rises and falls at a much slower rate than if you were to have a dry piece of hot glass exposed to cold air from opening the oven. So regardless of glass composition, don't do that. Thank you.

Transcript

Here we go again. this is your reminder to buy 'PYREX' baking dishes, not 'pyrex' I just love how every time there's a user error with any kind of glass cookware, people automatically pull out the PYREX vs pyrex debacle, which is borosilicate versus soda lime glass. When in reality, most of 99.9% of the time, it has nothing to do with that and everything to do with the fact that you're not using it properly. When it comes to glass cookware, if it is borosilicate or soda lime, either one of those, you can't let your pan run dry. And in this case, it doesn't even look like the pan had been, you know, filled with any kind of liquid to begin with. The reason you want to keep liquid inside of borosilicate or soda lime glass alike, when you are using it within the oven is because of. Yes, say it together. Thermal shock. Where does that come in? When you put at least an inch of liquid inside or have something that is of a moist nature. I know moist is a terrible word. Inside of a glass dish, the variation of temperature on that glass rises and falls at a much slower rate than if you were to have a dry piece of hot glass exposed to cold air from opening the oven. So regardless of glass composition, don't do that. Thank you.