Re: Avoiding Metals & Borosilicate Glass

All non colored glasses are inert in heats less than 1000degrees in any normal time span, if you look at ancient glass over a thousand years you'll get deviteification, if you can find true borosilicate cookware not Pyrex you won't have many issues with heating, pyrex is done for the oven as long as you not shocking it(ie cold liquid on hot cookware). Realistically though if you're very concerned about your cookware you can test up pots A: Dr. Robert Young recommends the BAKING SODA TEST:
If you’d like to test the level of chemicals or metals leaching from your cookware you can do a simple cookware toxicity pollution test as follows:
Take a sample of each of the different types of cookware you are using and add 1 cup of water.
Add to the water 1 tbsp of baking soda (sodium bicarbonate is used to simulate a similar PH level often realized in cooking conditions).
Bring water to a boil for 5-10 min (your food is usually exposed to the pan for 10 min or more.)
Add 1 tbsp sodium bicarbonate to a glass of warm water, stir, & taste (your control should taste extremely salty like the baking soda you brush your teeth with)
Taste water in each of the other pans (taste will range from very bitter to metallic to burnt rubber tires, to a mouthful of dirty nickels, to … #@!#$?
(Taken from http /conscious-cook.c om/hidden-dangers/)

I prefer ceramic when baking
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