Same here. Most of my Pyrex is PYREX, the older version in the US which is made from borosilicate glass. I think BS glass is still prevalent in UK/EU but I’m not sure. The new branded pyrex (lowercase versus ALLCAPS for the older version) in the US is regular soda lime glass. The soda lime is supposedly less likely to chip or flake on impact than BS, but it can’t handle thermal shock at all, whereas BS is pretty resistant to thermal shock.
Unfortunately a couple of my newer pieces are Pyrex (soda lime) and the stuff I’ve bought for my daughters is also soda lime, so I’ve warned them to be certain any surface they’re transferring to is completely dry. And I showed them a video that some organization like Underwriters Laboratories put out showing how very different the behavior was as between the two types of glassware.
The mystery to me is the soda lime glassware shattering in the oven, in the midst of a cooking cycle - in these cases there was no sudden thermal shock. Maybe there were small, unseen cracks, or some kind of defect at manufacturing causing retained stress in the dish?
