Reddit mentions: The best baking dishes

I'll just list everything that I can, how's that?

The bakers rack on the left is This

The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.

Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.

Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.

All the way to the right is the Lodge Sauce Pot

I haven't used it a whole lot other than to make a few dips.

Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.

The griddle is just a double sided griddle from world market. It's my go to pancake tool.

Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.

On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.

In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.

And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.

On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.

Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.

Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.

Then there are some Lodge Stonewear on the other bakers rack

There are many many options for housing a salamander. Nobody knows has a better internet presence for keeping them then the folks at caudata.org as mentioned by u/ye_ol_chuckaboo below. They have a helpful forum where you can get info advice and answers to questions. they also have care-sheets. So i suggest you spend soem time looking there.

Some simple ideas would start with something like:

go get a 40 gallon aquarium or larger. or 3 - 4 foot plastic storage box or like this

whatever you use it will need a lid to keep things out and the salamander inside but it must allow air to pass through

the main thing here is that it doesnt need to be more than 15 inches tall but should have as much surface area (footprint) as possible. A good minimum is about 4 - 4.5 square feet. or anything at or above the "40 gallon size " on the standard US tank sizes chart here

buy some organic untreated (chemical free, fertilizer free) topsoil from a garden store.

plan to use at least 6 - 8 inches of soil at the bottom

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order several cork bark hides like this logs or half logs will be good to partially bury and to keep on the surface so the animal can choose a hide.

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get a *large* smooth sided glass ceramic water bowl like this or like this

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use only smooth objects stones, smooth glass ceramic, plastic. no gravel no sharp rocks no sharp wood.

Moss and plants can help add humidity and attractiveness.

a water mister bottle is helpful to have around

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feel free to ask any specific questions

SO. MANY. THINGS, haha. Half my wishlist is things for my house.

I'm just going to link a bunch of cool things real quick, just to give you an idea of whats out there and what you can get. And since you mentioned plungers...this ones first

Pirate skull plunger! It goes back and forth between being unavailable to available but it's a pretty nifty way to deck out an otherwise boring house item!

Melting Clock Is a hella sweet, very Alice in Wonderland-y!

An umbrella because everyone needs one of those, and this one just happens to have the bonus of looking like a samurai sword.

A scooby doo mystery machine salt and pepper shaker I actually own this one, it is so cool. Magnets connect the two parts together! (they actually have a bunch of different ones as well, not just scooby doo but Looney tunes, etc.)

Annnd speaking of loony tunes, they have baking pans shaped like characters that you can do all sorts of things with-bake, freeze, etc.

And as for me, the thing I'd like to stock my house with are these because who doesn't want gargoyle computer speakers? (particularly if you're like me, and are attempting to have a haunted mansion themed living room.)

From Season 3: Quick Breads

Overview Update May 2011:

> We recently learned that our favorite 8½ by 4½-inch loaf pan has a new manufacturer, though its name remains the same. Curious as to whether this new pan could live up to the original, we made double batches of our Classic Pound Cake and American Sandwich Bread and divvied them up to bake in the new and old versions. Good news: The similarity wasn’t just a matter of looks (the pans were almost impossible to tell apart). The new pan produced even browning and effortless, perfect release for both bread and pound cake. With pound cakes, it performed every bit as well if not better than its predecessor: The old pan left slight traces of cake in its crevices; the new pan, none whatsoever. Loaves of bread rose and browned evenly in both pans, and left perfectly intact edges when released.


TESTING NOTES

WINNER:
Williams-Sonoma Goldtouch - $21.00

> This pan yielded perfectly gold browning on both yeast breads and teacakes, and turned out a sandwich loaf that, as one test cook noted, "looked just like a bread should look."

HIGHLY RECOMMENDED:

Pyrex Glass Loaf Pan - $6.95

> A bargain for its performance, this glass dish fell just short of the Williams-Sonoma pan and was just a tad heavier.

NOTE: Apparently PYREX has since released its EASY GRAB set of bakeware which has larger handles. It is a bit more expensive but, if you do a search for these pans, that is what you will most likely get. The link given is for the original pan. ~OP

RECOMMENDED:

• Baker’s Secret Basics Non-Stick Large Loaf Pan - $4.99
  
  > This past-favorite bargain pan still performed well overall but took browning further than we wanted on both our sandwich loaf and pound cake.
  
  RECOMMENDED WITH RESERVATIONS:
  
  
• Anolon Suregrip Nonstick Loaf Pan - $13.95
  
  
  NOT RECOMMENDED:
  
  
• Doughmakers Loaf Pan

It depends a lot on what you have to cook on and what you cook most often.

If I had to pick 3 items of cookware with my current cooking habits assuming a stove top and oven, my top 3 would be:

• A 12 inch skillet, for sauteing or cooking just about anything on the stove. I prefer cast iron, which can be used for baking small quantities of meat in the oven. (Edit1: This is also where I'd cook any vegetables I eat. Whether I saute, fry it steam them.)
  
  
• An oblong baking dish like the one here. Which can bake large quantities of meat like chicken breasts or pork chops, bigger pieces of meat like ribs, tenderloin, or roast, and hold extremely large casseroles. All of which are very easy to cook and last several days to a week of dinners. (Edit1: You can also roast large quantities of vegetables in these, of course.)
  
  
• A pot that can hold 2-3 gallons of water for boiling large quantities of pasta or even potatoes or anything.
  
  Also worth mentioning is a saucepan that can hold a couple quarts. This is for making things like rice, quinoa, lentils, beans, etc. I don't generally eat a lot of those items, so that's why it's not in my top 3. But I believe those are staples for a lot of people, so I'm sure it's a must have.
  
  I also recommend a meat thermometer, makes baking meat easier and more enjoyable than any other kitchen tool.
  
  Everything I cook is easy, relatively quick and/or in bulk, usually more than a week's worth of dinners and some combination of those 3 are what I use to cook the vast majority of the time. You could probably get all 3 for under $50 total and they should last decades, if not for life if treated properly. I recommend getting all 5 items mentioned in this post to handle all basic meals.
  
  Edited to explicitly mention vegetables.
  
  

4 quarts or 4 cups?

4 cups is too small for dough, imo. The ziplocs that I linked to are 7 cups and those are a little on the small side. The plastic dough pans are probably around 8 cups, but the space is distributed a bit better than the ziplocs- shallow/wider.

If you're working with some thing like this:

https://www.amazon.com/Pyrex-Oblong-Baking-Outside-Measurement/dp/B01AJ5MZ1C

and it's 11 x 17, that gives you two 11 x 8.5 areas to proof in, which would be pretty comfortable for two dough balls.

Now, glass takes a long time to cool and a long time to warm up, so it's not perfect for proofing, but, if you're proofing at room temp, and/or can give chilled dough balls extra time- and you already have these on hand, sure. Just make sure to never use metal utensils, since scratched glass will inhibit dough release.

For Neapolitan, sometimes dough balls are placed in floured containers, but sometimes you see them going on untreated plastic- and then scraped off the container with a plastic scraper. If you're going to use glass, I might go with a very light oiling and give the dough some time to plop out on it's own.

My random user is /u/sweetbeauty

I had TONS of things in common with my match. She likes lisa frank and I like lisa frank. She likes adorable necklaces and so do it! She likes kinder hippos and I love those damn things!! They are on one of my wishlists. She wants this and I bought that exact same set on 01/30 of this year. She likes Rachael Ray and that is my favorite cookware set. I have her plates in green! She likes colorful knives, guess who bought that set back in March? She has contacts and I have contacts! I just added that to my wish list too. She likes makeup and I love makeup. Those brushes are amazing, btw. She also had quite a few makeup items that I liked, but I wasn't about to link all those. Ditto with books!! My random person is pretty awesome.

Also, welcome!!

RAOAs before foes

you can cook anything in that little oven you could cook in a large one. Just smaller amounts. I have a toaster oven and LOVE IT!

I have a set of pans like this in this size.

https://www.amazon.com/Wilton-Recipe-Right-Non-Stick-3-Piece/dp/B002HJ35YA/ref=sr_1_9?

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they work great for single serve loaf pans in the toaster oven and you would be able to use at least 2 if not all three of them at one time.

https://www.copymethat.com/r/n6pMVVd/meatloaf-with-2-possible-toppers/

you could make these...

https://www.copymethat.com/r/LNYznIZ/baked-pizza-taquitos-baker-mama/

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These pans should work for your little oven. (I might have to order these for myself)

https://www.amazon.com/Anchor-Hocking-Basics-Quart-Glass/dp/B00CE6Q2HI/ref=sr_1_2?

and your recipes will have to be cut in half

to fit in the pans and into your oven.

For this recipe use half of the package of crescents, maybe bake the rest for breakfast, and then use the remaining for your casserole. you will only use half of the Alfredo sauce so the second half you can use for Alfredo pasta, for pasta with some chicken.

https://www.copymethat.com/r/US6M7TC/chicken-alfredo-casserole-i-dont-remembe/

these are great and easy to break into individuals

https://www.copymethat.com/r/nUiElJG/foil-pack-chicken-and-broccoli-dinner-bi/

https://www.copymethat.com/r/8AUp6f5/smoked-sausage-and-potato-foil-packs/

these work with the Boboli crust or the tortillas

https://www.copymethat.com/r/s2F2BUz/tortilla-pizza/

this half recipe should work for both of your casseroles (from above)

https://www.copymethat.com/r/4GAvJYy/overnight-meatball-and-pasta-casserole/

you know for this one just make what fits on your baking sheet that you have.

https://www.copymethat.com/r/z2ZegXs/30-minute-sheet-pan-potatoes-and-chicken/

https://www.copymethat.com/r/RK4mbU0/baked-flounder-with-fresh-lemon-pepper-m/

https://www.copymethat.com/r/UVW1l7E/honey-balsamic-sheet-pan-chicken-and-veg/

https://www.copymethat.com/r/l6gYGIr/korean-chicken-and-vegetables/

https://www.copymethat.com/r/FfR4QSo/sheet-pan-garlic-parmesan-chicken-and-po/

Hope some of this information helps you out. and maybe some of the recipes

Here's what I do:

I have this amazing pyrex baking dish -- it's huge, and I line the bottom with boneless, skinless chicken thighs (I can never find bonless skin-on, and the bone-in will give you awesome flavor, but.. I just don't have time for all of that). It's two packages -- which comes to about 14-15 thighs.

I grind salt and pepper over everything, and then generously douse each with a bit of bacon grease.

I peel one bulb's worth of garlic cloves and put them in the pan, whole, wedging them in between the thighs as evenly as I can manage.

I pour a bit of chicken stock in the bottom of the pan -- just enough to cover it, so it's probably about 1/4 to 1/2 a cup at most. Cover the pan with foil, and bake at 350 degrees for 2 hours.

When I take the pan out of the oven, I let it sit for about 10-15 minutes, then I put 2 thighs into each of my awesome lunch dishes, and set them aside. So, the bottom of the pyrex pan is now filled with drippings and stock liquid and brown bits and YUMMINESS. I get a hard spatula and make sure that all the bits are scraped off of the dish, and any brown areas are scraped with a bit of the liquid too, to make sure I get as much flavor into the liquid as is available.

Finally, I scoop out about 1/2 to 1 cup of sour cream, and whisk the hell out of it. It makes a fairly light-colored gravy, but if you use a little less chicken stock, you'll have more delicious font on the bottom of the pan to give both color and flavor to the gravy.* Everything mixes really well, I've found, and then I pour as even an amount as I can between the 7 lunch containers, then add frozen broccoli to the side of the chicken, and top that with grated sharp cheddar cheese.

That's basically my entire lunch recipe, and not just the gravy, but.. there you go :o) No other thickeners needed, btw.

• edited to add -- but don't go completely stockless. Also, the liquid you don't use at the start of the recipe you'll want to put in there at the end, otherwise you won't have very much gravy at all to work with.

Get some fresh chicken breasts (that are already cut and prepped for baking) and a baking dish. Lay the breasts in the bottom of the baking dish. Add about a half inch of water and three or four bouillon cubes, minced fresh garlic, and a bit of oregano.

Let it bake at 350F degrees 1-1.5 hours, covered with aluminum foil.

Get a pre-made salad mix, Caesar dressing, shredded Parmesan, and cherry/grape tomatoes. Top the pre-made salad mix with the shredded Parmesan and the tomatoes. Let her put the dressing on when she's there.

Get some fresh green beans, steam them, then add a bit of butter and salt and pepper.

It's really an easy dish, super delicious, and seems way more impressive than it actually is.

Here are all the things I can think of that would be useful

• Macaron silpat
  
• Macaron silicon mold thing.
  
• Super fine almond flour
  
• Fine sieve
  
• Super fine sieve
  
  Other then that, besides getting them a kitchenaid to beat the meringue, a candy thermometer depending on the type of meringue they are making, or a new oven there isn't much else you can do to help people with macarons.
  
  Oh, actually sorry one other option is The Chefsteps Macaron course which is currently on sale.

I use it for a shallow cup, bowl, mixing pot for boiled water plus dried or pre prepped food, baking dish inside a makeshift oven or carefully curated dutch oven, even as a pot holder.

Directly on the fire wouldn't work too well. It can handle temps up to 600 F, but is a pretty damn good insulator. I'd consider putting food in it, then wrapping in foil and burying under coals, but I haven't actually tried that yet.

You can also turn it inside out to lick it off as a pre wash.

I bought a pair of these: http://www.amazon.com/gp/aw/d/B002RL8U5W

They have a stiffer rim than most, harder to turn inside out, and less packable, but otherwise more useful as a bowl/plate etc.

I also add a small frying pan when feasible, but my kettle has an opening top and I have definitely fried meet in the tea kettle before... I really wanted some bacon.

> Or enchiladas!

Something I do every once in a while is what I call "fajitaladas": fajitas made enchilada-style. It's super fast to make, too. And I think you should be able to get everything in the UK.

You need:

• one rotisserie chicken
  
• one onion
  
• two bell peppers (I like a red and a green; you call them "sweet peppers")
  
• flour tortillas
  
• one can of enchilada sauce
  
• shredded cheese (cheddar works)
  
  Slice the onion and peppers, then saute them in a little oil over high heat until they start to crisp up. While that's on the stove, shred the chicken. Right before the onions and peppers are done, add the chicken to the pan and mix. I add some cumin and chile powder to this as well. Heat that through and remove.
  
  In a 9x13 baking dish, add a little of the sauce, enough to coat the bottom. Roll up some chicken/onion/pepper in a tortilla and then put it in the backing dish long-ways. Do this until it's full and closely packed together (should be about 8 or so in there; you want them to be about 3-4cm in diameter). Pour the rest of the sauce over everything, and top with the shredded cheese. Put that in a 200C oven for 15-20 minutes or until the cheese is melted.
  
  Keep in mind that this is in no way "authentic" Mexican food, it's just a tasty, simple way to use a precooked chicken to make a fast dinner. If you want a little spice, add some chopped up jalapenos or chipotles to the peppers/onion when you put the chicken in.
  
  > gives me an excuse to have an cold beer with dinner
  
  No excuse needed! :-) But a lighter pilsner goes really well with it.

I didn't... I think the mods did. So I'm going to sneak in and repost.

What are some of the staple gadgets and gizmos you have to maximize portability, versatility, durability, and price, time, and space efficiency?

Here's my list:

-Feiyue shoes. Crazy cheap, they take up no room, and they don't look out-of-place in most situations.

-Light My Fire titanium spork. This is the only eating utensil I ever use, and I take it everywhere.

-Pyrex 4-cup Bowl. As long as I'm just making food for me, this dish is the only one I need. It can withstand pretty much everything, and the microwave-friendly lid is awesome.

-Platypus roll-up water bottles. Carrying around an empty water bottle is really annoying. These guys hold lots of water, and only take up as much space as the volume of water they contain.

-Milk crates and heavy-duty Rubbermaid containers instead of furniture. The only thing you can really do with a chair is use it as a chair, and the only thing you can do with a chest of drawers is use it as a chest of drawers. Might as well combine the two -- and make them really light and portable to boot!

-Lifetime folding table. This is the closest thing I have to furniture.

-Coleman 4-in-1 Quickbed. It's a twin mattress, or two separate twin mattresses, or a king-size bed, it's comfortable as poo, and it folds up to nothing.

-Night Ize Gear Ties. I've used these for everything from coathangers to patching the handle on a neighbor's lawnmower to attaching the basket to my bike.

-MicroNet Microfiber Towel. Linen actually takes up a surprising amount of room. This guy works great, and folds away to nothing.

-Wellspring FlipNote. I've had my FlipNote for 5 years and it's been in my pocket every single day -- whether I was in South Africa, military combat training, business meetings, or going out with friends. It's an idea journal, an address book, a wallet, a writing surface, a pen... all kinds of stuff, and it's super-slim and super-durable.

-Bug-out bag. This isn't quite the one I have -- mine was about $60 and came with a CamelBak and tube inside -- but it's the right idea. When I was discharged from the military, I fit my entire life in this amazing backpack with room left over for the full CamelBak and hiked up and down the California coast for several days with no problems. The same backpack's still the only piece of luggage I use for travel, for class, for everything. It expands from normal backpack size to HUGE.

TL;DR If I can't pack everything I own into my tiny car in one hour, I have too much stuff.

(Edit: This list isn't everything I own, but it's the things that I figure would be useful to anyone.)

It would be helpful to know what kind of storage and counter space he will have in the place he's moving in to. If you've got minimal storage space, you'll appreciate one item that has many uses rather than a range of items that you have no room to store them. I also agree with the suggestions of getting him some Pyrex liquid measuring cups. So, so useful! I also have two Pyrex bowls. They are the perfect thing to have for storage, serving, cooking, eating out of, etc. I wish I had more, I use them nearly every meal.

Traybake.

Get a baking tray (Something like this) or similar type pan. Get a knife, cutting surface, plate, and fork. And some foil for easy cleanup.

Turn the oven on to like 400 F/ 200 C or so. Put enough foil in to cover the bottom and sides. Put in some pieces of chicken or sausage. Throw in some delicious low carb vegetables like cauliflower florets or broccoli or cabbage or zucchini or whatever is in your carb budget. If you have a few extra carbs, throw in a little onion or whole garlic cloves. Sprinkle with salt and pepper, herbs, spices, nuts, cheese, or other flavorings. Drizzle a bunch of oil over it all. Put in oven and bake for 30-60 minutes, depending what you put in there.

Take out of oven after its cooked nicely and eat it. Put any leftovers in the fridge. Carefully take foil out and throw away. Wash any dribbles on the pan. Wash your plate and fork and knife. Leave the kitchen.

Fresh Scallops or fish (flaky white fish like haddock, cod, flounder) from a good fish market.
.5lb per person.
Baking dish for each person.
Pour a bit of melted butter (like 2 tbls per person) on crushed up Ritz crackers(maybe like 5-8 per dish)
and place on top.
Bake 350 for 30 minutes.
serve in the dish.
lemon wedge if you like.

so good.

Grapefruit juice and vodka with a salted rim (Salty dog) to go with it. Bonkers.

I used one of these when both my puppy and kitten would not stop playing with their water. They couldn't tip it and couldn't dig in it, etc. After they realized it wasn't going to be any fun, I switched to these they are heavy, easy to wash, and because I have two dogs and a cat, don't run out of water. Of course, you don't need some that big, but something like that, that is glass and heavy would work well.

I use these.

Alot easier than burping a bunch of jars and easier to give the buds a good turn too. Once they maintain 60%RH, into the jars they go for the long term storage.

Also do you have access to an oven? I know you put you have the stove top but not sure if you have an actual oven. If so, definitely get a casserole dish (something like this) - it will be helpful if you do plan on cooking dishes in bulk.

I've listed some divided round food containers if anybody needs them.

set of 6 for $12

leakproof set for $23

set of 6 for $13

not round but small and great for small portions

set of 3 for $10

Yeah, read one star reviews for modern Pyrex bakeware. The BFL Pyrex bakeware is best found at estate sales.

I find these Pyrex bowls are perfect meal-sized containers for stir frys, stews, and casseroles:

http://www.amazon.com/gp/aw/d/B0030T1U8E

They're oven, dishwasher, and microwave safe, and never wear out like Tupperware tends to.

>Well, that depends. You say water. Do you mean a brine?

I meant brine. I take two cabbages, shred them in a food processor, put the shredded cabbage in oblong glass dishes, measure out two tablespoons of sea salt and massage that into the cabbage for 5 minutes, leave the cabbage in the glass dish for 1 hour, and then pack it into half-gallon mason jars. Once these jars are filled to the top (noob mistake I keep making), I use a sauerkraut pounder to squish as much brine out as possible. Afterwards, I add an additional 1 tsp of salt and put glass weights on the cabbage before putting on the lids. If at this point there's not enough brine to submerge the cabbage, I add a little bit of bottled water until it is submerged.

>Why are you adding extra liquid at the start instead of just 2% salt by cabbage weight?

I do this under two scenarios:

0. I pack the jars full of cabbage and pound out as much brine as possible but there's still not enough brine to keep the cabbage submerged

0. Sometimes I don't have enough cabbage to fill up a half-gallon mason jar so I add bottled water until it reaches near the top of the jar

>Do you have a weight in the jar (I assume not based on your question, but maybe you do)

Yes, I use the glass weights that came with the fermentation kit

You probably used a 13x9. It's what's usually used for brownies and will make longer rectangles if cut into 16ths.

Also, these sound awesome and I think I have all the ingredients. :D I'll be sure to give them a try.

HippressureCooking has an entire page devoted to this topic.

Any heat proof container that fits inside should work. Look for something that's oven safe. The recipe specifies a 4c (1qt) container.

• Pyrex makes a bunch of round glass bowls that may work.
  
• CorningWare makes a bunch of white glazed stoneware crocks that also could work. These are thick though, so you may have trouble finding one that fits with enough capacity.
  
• Stainless Steel would be another (good) option. Also look at Camping pots: they tend to be more angular than mixing bowls and usually come with lids/lift handles which help when pressure cooking.
  
  
  
  I don't know which ones would fit well in the Instant Pot (on my to-do list) but you should be able to measure the diameter & height of the inside of the pot, then look at the specs to find one.
  
  

Good going, but if you do want round containers, try these, or these, or possibly these.

I checked Amazon. The difference is $5 for a similar baking dish. I think people would be fine with that.

http://www.amazon.de/Pyrex-1040733-Ofenform-eckig-Griffen/dp/B000CD9UG0/

http://www.amazon.com/Pyrex-Bakeware-Quart-Oblong-Baking/dp/B00004SZ7N/

Just google gratin dish. This or that, there are plenty options. Shouldn't be hard for you to find similar pieces.

Yessir this is headed your way!

Get one of these to make ISO hash in. I put somethin under one end to minimize the amount of Iso I have to use and the amount of surface area it dries on.

Pyrex baking dish Link

A casserole is just a type of dish. You have a bunch of ingredients, place them in a baking dish, and throw them in the oven for however long the recipe calls for.

Look no further than amazon reviews for stories about spontaneous shattering in the oven, not just extreme abuse.

https://www.amazon.com/gp/aw/d/B00N1BYMLS/

Cheaper is all well and good, but if you compromise the core use of your product for it, you've made a real mistake. Pyrex knows about this one, and they dont care to correct it. Anything made in the last couple decades by the brand doesn't belong here.

I would not be so quick to write them off. As mentioned, you don't even own a new Pyrex, so how do you know?

If it was one negative review or just some here and there, you write those off. When it's every single review, you kind of take hesitance.