For other people who may not know
If you ever see a cooking video or blog post where it looks like they’re cooking in a Pyrex or ceramic baking pan on a stove top…they’re not. That’s an enamel-coated metal pan.
Pyrex (borosilicate glass or tempered glass, depending on how long ago it was manufactured) and ceramic do just fine in the oven because the heat source is evenly distributed around the pan, so it all heats at (or nearly at) the same rate. If you put a ceramic or glass baking pan on a cooktop burner or heating element, the pan will heat unevenly. Metal baking pans have no problem on cooktops because the metal quickly distributes the heat all around the pan. Glass and ceramic, though, are insulators, so the heat does not move around–and, eventually, this can lead to a condition called thermal shock, where the heat difference–and the expansion caused by it–is so great that the pan’s structure, shall we say…fails. Sometimes spectacularly.
(Thermal shock risk is why you are also advised not to expose a heated glass or ceramic baking pan to extremely cold or iced water. I’ve even seen warnings about making sure not to put a fresh-from-the-oven ceramic or glass baking pan directly on a tile or granite countertop, which can act as a heat sink to slurp the hot out of the area in contact, causing it to contract at a faster rate than the rest of the pan.)
(Heh, I’ve even put ice in an I-didn’t-think-it-was-that-hot drink and suddenly had slivers of ice shoot out of the cup with a sharp crack…)
Now, Corningware used to make a stovetop-(and oven and microwave, provided it didn’t have a non-stick coating)-safe range of Pyrex pots and pans, but those have been discontinued for a while. I suspect they were only relatively safe on the stovetop because they were small enough that the food being heated helped transfer the heat to the parts of the pots/pans that were slightly farther from the burner, and the whole pot/pan was over the burner, too, so the bottom would be evenly heated. I had a set of these, back in the 1990s. They weren’t very good. I mean, they were made of an insulating material, so…
(Incidentally, this is why it’s not so great to bake bread in a Pyrex bread pan–yes, the whole thing will get hot enough to bake the bread, and it will be yummy, but the insulating properties of the glass means that the bread won’t brown on the sides inside the glass pan.)
Thus concludes the brain dump of everything I know about Pyrex.