Bests & Worsts Reviews from Amazon

I bought this baking dish for 2 reasons: I wanted glassware but other then Pyrex or Anchor, and I wanted a dish slightly larger and deeper than the usual 9x13. In the end, I think I made the right choice on the dimensions aspect, but not the material. My 9x13 fits nicely nested in this one which you can consider a 10x15. I found it to be a great improvement over the former for any lasagna, moussaka, parmentier, gratin, soufle type of dish, and larger pieces of meat. Marinex 5-1/2-Quart Prediletta Deep Rectangular Baking Dish weight = 1.92 kg - 4.23 lb capacity = 4.67 L - 4 15/16 qt exterior = 40.4 x 24.9 x 7 cm - 15 7/8" x 9 3/4" x 2 3/4" interior = 35 x 23 x 6.5 cm - 13 6/8" x 9 1/16" x 2 1/2" But why glassware? Are all similarly priced non-stick really toxic? Is stainless steel that much more expensive? Isn't porcelain or ceramic a better alternative? Not too sure about this, but I think Oven Safe Glass Bakeware's time is over, for that type/size anyway. It's too large to fit in a half full fridge or freezer, not small enough for the microwave, not broiler safe or over 425F (although this one claims 572F = 300 C), needs pre-heated coil oven, not adding liquids to the hot pan, cannot cool down on cold stove top, marble counter top, stainless steel or porcelain sink, the list of "don't" is endless, not to mention the interesting part: is Marinex really as good as old/E.U. Pyrex? We were all under the impression that Marinex Brazil was making true borosilicate glass bake-ware, like they do for lab supplies, or Arc International, the European manufacturer of Pyrex, and not soda lime glass like Pyrex U.S.A. and Anchor. But now that I can get to see this product up-close, "Classica" deep "Lasanheira Rectangular Roaster", the label clearly reads "Boro Plus Technology". However, upon investigation, I found a troublesome news flash article from L.J. Star, Inc. dated Sept 07, 2007 titled: "Boro Plus" is Boron Zero. [...] In summary, Boro Plus glass would contain only up to 5% boric oxide (B2O3), while true borosilicate glass contains 11% boric oxide minimum, making this latter number a reference standard for labs. Boric oxide is the key ingredient that gives borosilicate glass superior performance to soda lime glass, in terms of temperature, thermal shock and chemical resistance. Besides, independent test lab would show that Boro Plus glass product contains no detectable boric oxide whatsoever (remember "up to 5%" meaning from 0 to 5%), making it indistinguishable from common soda lime glass. Arc International also says it uses borosilicate glass in its Pyrex glass kitchen products but doesn't say how much of it ... So, propaganda from competition or truth? 5% borosilicate enough for bakeware? Marinex as bad as Pyrex U.S.A. or as good as Pyrex E.U.? Is Pyrex U.S.A. even bad at all as far as soda lime material is concerned? By reading carefully the lab tests and reviews all over the net, including lengthy opinion exchanges from lab rats, I think it might be more of the factory's tempering process that lacks quality in Pyrex/Anchor, therefore costing less for production lines, not the fact that soda lime replaced borosilicate which happened a long time ago. Conclusion, I don't really know what this Marinex and my other one, a loaf pan, are really made of, but I won't order another, while baking with caution, and keeping on admiring my mom's 40 years old 9x13x2 Pyrex E.U. made in U.S.A. (yes, you're reading right, bought in Europe 40 years ago but tagged imported from the US if you can believe it), which she gave me when I started out. Tests: - the tint will turn from green to blue after multiple uses, so it is not revealing anything about the material, really. Pyrex E.U. even talks about "azure tint" which is right in between in the color spectrum. - I always preheat my coil electric oven for 8 min when using glassware, even if cooking time is more than one hour, even if coil does not stay red for more than 5 min at a time. With other material, no need to preheat when more than one hour cooking is planned. - I cook lasagna and gratins at 350F (180C), never finish with broiler for crusty top, no need. - I cook whole chicken at 350F without any basting or added liquid mid-roast, no need for crispy skin either. - I roast chicken pieces or vegetables between 400F (210C) and 475F (240C), crispy is needed, but no broiler necessary as crust forms naturally. - Cannot say about longevity but it has been a year now, no intensive daily/weekly use, three times a month average. My oven is well calibrated in terms of temperature. - I rarely put the plate in the fridge as it is too large anyway, so cold to hot to cold is irrelevant to me. I rest on wooden trivet, always. - I like the fact that I can scrub glass harsh (heavy duty ok but no metal scouring pad) with oven cleaner spray when needed, but so can you with pretty looking porcelain enamel and stainless steel, yet heavier for the former and both more expensive. Note: Prediletta and Classica are 2 distinct sub-lines of main product line "Marinex forno". This product, "Assadeira retangular funda - Lasanheira", referenced as GD1.6538.41-4 (Item model number: GD16538414) is from Classica, not Prediletta. Amazon should change the title description of this product.