Pecan dessert in a Pyrex baking pan
Pyrex And Anchor Hocking: Are They Really That Different?
By Elaina Friedman
If you're lucky enough to inherit cookware from your grandparents, you'll likely come across a couple of glass baking dishes that are a mix of Anchor Hocking and Pyrex pieces. Anchor Hocking and Pyrex have both been around for over a century, and they share equal footing in the market — each with their own fan clubs whose members occasionally cross over to the other side.
An untrained eye might not see many differences, aside from the labels, as both brands make cookware that can withstand oven temperatures of up to 425 degrees Fahrenheit, due to the hard-to-break tempered glass they are made from. Pyrex used to use borosilicate, which is especially shatter-proof, but they stopped around the 1950s, both because it was too expensive and supposedly toxic.
Today, Pyrex tempers its glass with soda lime, which is the same substance Anchor Hocking uses, meaning the two brands no longer have a major factor that distinguishes them. Of course, each brand does have a unique line of tumblers, coffee cups, saucers, plates, bowls, and serving dishes.