I like my glass measuring cups but the printing on them has really disappeared over time. Does anyone have a measuring cup that they love?
Get the PYREX with all caps. Got my 500 mL erlenmeyer flask and I’m never going back.
And lifetime supply of chili pepper, cap’n cook?
Yo, I make breakfast with that thing. Crack a couple of eggs and put it right on the burner. Kinda hard to eat out of, though.
Cap’n say it’s in
That’s not real pyrex. The real PYREX is printed in all capital letters.
Wait is pyrexhome.com a fake website? It looks so legit.
Edit: so apparently if the logo is lower case those are made by a licensed manufacturer and are made of soda-lime glass which has a blue tint. If the logo is in all upper case those are actually produced by Corning and are borosilicate glass which is clear.
Whichever one of those companies is the knockoff needs to get his s*** together and stop using the name Pyrex because it’s confusing everybody.
And I can’t remember which one, either the original or the knockoff will spontaneously shatter if you look at it wrong. Seems to me it would be the knockoff that would do that but I’ve been wrong before.
Find one where you can see the measurements when looking down at it. So much better.
Or, use European recipes so you can just weigh the water like normal people.
https://hackaday.com/2025/09/17/when-is-your-pyrex-not-the-pyrex-you-expect/
Basically pyrex spun out of Corning Glass, enshitified and use soda lime glass (shit) while Corning retained PYREX which is still high quality borosilicate glassware (often with a blueish tint).
I just weigh the fluids.
Water is 1g per ml and most other things are close enough that I don’t care.
I don’t know if there’s a name for it, but an increasing number of recipe writers are using only weight based measurements. This is super handy because you just have a scale, add ingredients, and just tare as you need. The measurements are also more accurate because, eg, flour can be compacted, so “1 cup of flour” could vary by a lot depending on how you measure it.
Salt is another example. A teaspoon of salt can be a very different amount depending on if you use fine salt, coarse salt or even flaky salt.
Just use fine salt if you’re mixing. It spreads more evenly anyway.
Or by the bran content. Or by the protein content. Flour measurements in recipes are a lie…
I convert all measurements in the recipes I use to weight except teaspoons. It’s just simply faster to get the end product and leaves less dishes at the end.
Teaspoons are fair because at that scale you might be talking about 0.5grams, which is harder to weigh and easier to eyeball.
Yeah, the scale I have at home is only accurate up to 1g so a 1/4 tsp is not going to be accurate
It’s gonna suck when your recipe calls for dark matter. (Also, to scroll to the recipe you have to read the entire history of the universe.) Edit: missed a letter
To answer your question: I switched to Oxo brand and those are pretty solid.
I’m not sure about the specifics but I’m fairly certain that the Pyrex brand has taken a bit of a hit and quality like that with a change the chemical composition of their glassware a while back.
There’s two types of pyrex actually. pyrex and PYREX (looks cooler on the logos): https://www.allrecipes.com/article/what-is-the-difference-between-two-pyrex-types/
I know there’s no real way for people to intuitively know but it’s not remotely that simple (if only it were): https://www.youtube.com/watch?v=YVbkDAw4aJs
This link answers all these mysteries, in short buy your pyrex in Europe apparently.
Anchor Hocking is totally acceptable in my book 🤷♂️
We use ours constantly, last count we have 6 Anchor Hocking cups and they’re great, but none of them can handle pouring with precision. That’s just a tempered glass and a thick lip thing though.
I’ve discovered that putting a little bit of cornstarch or flour (like a fingerprint dab amount) on the spout helps to make the liquid flow properly instead of sidewashing. It breaks the surface tension.
Whoa! Great tip cheers 👍
Lowercase pyrex shatters from temp change.
Yeah lower case is just regular soda lime glass. Capital is borosilicate which has better thermal shock resistance. Same for glassware.
I had heard this too. We generally like our Oxo stuff, I’ll look into it!
I don’t have their measuring cups, but in my experience Oxo is a pretty solid brand for the price
Get French Pyrex (sold in Europe). It’s better glass and the print is baked into the glass.
My measurements nearly wore off, so I got a glass paint marker and redrew them. Problem solved for another 10 years.
Anchor Hocking Batter Bowl, 2 Quart Glass Mixing Bowl with embossed lines.
If this is too big then Anchor Hocking Triple Pour Glass Measuring Cup, 8 Oz Measuring Glass.
These are great options… I have both. (Allthough toss the plastic lid on the second one. It’s garbage.)
But buy these products anywhere other than Amazon. Bezos was there at the Trump inauguration along with all the other technofascist leaders. And even if you don’t care about that, Amazon is terrible in so many other ways.
That’s fair. I went to the “Where the Buy” section in the Anchor Hocking website. This is the list of the items on the website of each store.
2 Quart Batter Bowl:
Publix: Anchor Hocking Batter Bowl, 2 Quart
Menards: Anchor Hocking 2 Quart Glass Batter Bowl with Lid
Measuring Glass:
Publix: Anchor Hocking Measuring Glass, Triple Pour, 8 Ounce
Menards: Anchor Hocking 8 Ounce Triple Pour Measuring Cup with White Lid
Awesome, thanks for going to the effort of getting additional links.
Embossed… have seen that, might be the way
Because of course the dishwasher is the erm eco-friendly way (what, laziness, no never)
It uses less water you guys
Preach
Cambro. They are embossed with the graduations. They are made of food grade plastic. They are made for commercial kitchens and will outlast you. You can get them at any restaurant supply store
Mmm plastic+ food = cancer
But the good news is if our doctors catch our cancer early enough it’s easily treatable 😄
Food grade plastic is still plastic and leaks.
Cheap solution… Classico pasta sauce used to have measurements embossed (Is that the right word for glass?) on the side of the jars. My jars are kinda old, but it looks like they probably still do that but maybe only on certain sizes. The measurement lines and labels are a raised area that’s functionally part of the glass. I’ve been using them for years and it should be nearly impossible for the measurement lines to wear or fade in any meaningful way.
Other brands of pasta sauce do this too, the Aldi brand definitely used to, looking online it seems relatively common. You can also just buy glass jars with embossed measurements on them, but it’s cheaper to buy the pasta sauce jars and then you also have the bonus of having pasta sauce.
FWIW, I grabbed a Sharpie and retraced the lines. Do that maybe every 2-3 years. Not perfect by a long shot, but good enough for me.
I commented below, but better to group the ideas. You can also use a glass paint marker. Mine hasn’t worn off at all in 3 years.
I have a Pyrex I have been using for at least 15 years, but I probably haven’t used it much more than a dozen times a year.
How do you wash yours?
Oh I definitely put them in the dishwasher… there are certainly some things I don’t put in there, like knives and non-stick pans, but if I can put them in there, I do. Maybe that’s my problem. Sigh, another thing to handwash maybe!
That’s your problem. We had the same cup, faded after like 2 years. We replaced it and started handwashing, I think it’s in year 6 now
Dang it! 😅
This one is probably older than six years, but it also replaced an identical one that also lost its printing over time, hence why I decided to ask here.
Thankfully we have a pretty good handwashing setup for the things we do not put in the dishwasher; I’m just not eager to add to the list.
They sell it as dishwasher safe, it’s not your fault. But yeah haven’t had a problem since we stopped heh. Good luck!
You could buy some acrylic markers and try baking the vessel with the new marks for an hour at 375 F.
You might want to work your way up to the temp over a few hours to prevent shattering.
Also, you could put the glass on a sheet and cover with a mixing bowl up keep the heat more consistent.
I say 375 due to temperature discrepancies in ovens and temperature swings.
The glass could still break, but if you are throwing it away anyway, what does it matter?
Either type of glass used for these should be fine in the oven up to 450°
I always hand wash old pyrex. They were designed before dishwashers were a ubiquitous household appliance, and so the finish can’t take the stress. Same with vintage pyrex mixing bowls - if you wash them in a dishwasher, eventually they’ll lose their finish and strip down to the paint, making them feel like a chalkboard.
Once a month? May I ask about your methods in the kitchen?
I use my measuring cup nearly every day, sometimes twice a day, primarily for measuring carbs (pasta, quinoa, couscous, oatmeal) but also water and veggies (lentils, beans).
Reading that back - sorry if the question sounds aggro, no shade at all I’m really just curious about how people are running their setup. FWIW I randomly inherited some ancient no-name measuring cups from my late grandmother; they have embossed glass markers that will never wear away. I really love them
Try measuring your dry goods (including your legumes) by weight, if your recipes don’t give weights then spend an afternoon measuring and converting the volumes to weights or you can lookup common conversions. It will be significantly more repeatable for recipes where it matters (baking mostly but also if you are trying to track nutrition content).
Hey, no big deal!
Mostly we use the singular measuring cups. We can’t seem to keep them for long because kids are right on stuff. I’m not really sure if I have a full set of cups.
Also, when we cook, it’s pretty loose to the recipe. The exception is baking.
Gotcha, yeah makes sense . Thank you for answering candidly-cooking is one of those things, the more I learn the more I realize how different everybody is
I’m curious does yours say PYREX (all caps) or pyrex (like in ops picture)?
Ok, my wife uses it during the winter pretty regularly.
Over the summer it is used occasionally, mostly for pancakes or things.
It might actually get used a few dozen times annually, but it is also 20 years old. We usually run it through the dishwasher, so I can’t account for the difference there. Maybe your water is different from ours!
I bought an aluminum measuring cup with embossed measuring lines from a dollar store.
Aluminium or stainless steel? I have some similar to these, and they just work:
That’ll be great in the microwave
- and has a spout made for pouring?
Each of our Pyrex sizes are woeful at pouring any viscosity of liquids.
True dat
