Update (kind of) 2012.12.21: Saw this article on NBC News and decided to start reading up again; it explains the composition of the glass better (borosilicate glass vs. soda lime silicate glass). And also found this bit from a fellow San Diego blogger when I did my research.
This is no less than 1/8 of the blue Pyrex dish that exploded when I tried to add water to it while it was still very hot from continuous, direct heat.
See, I should’ve learned my lesson a few years ago when I witnessed how a mere touch of cool air made the glass door of my parents’ oven explode all over the kitchen. My dad taught me this, and I learned it in physics class: tempered glass shatters entirely and abruptly when breaking, unlike regular glass, which will break in shards and more gradually.
Extreme temperatures or stress can shatter and entire object made of tempered glass. At least, that’s what I learned. Contrary to what I did tonight, you’re not supposed to use it on the stovetop or in the broiler. The funny thing is that I knew this — but I completely forgot while using a makeshift system to steam my puto (no, not like the Spanish profanity, but the Filipino cake). See, I knew better — I knew I was doing something wrong — but it didn’t strike me that I was supposed to use a tin, not a Pyrex dish, on the stove top when improvising a steamer. Instead, I watched the dishes carefully, up until the water ran out of the Pyrex dish and I tried to add more water — as soon as I tipped the Pyrex measuring cup and began to pour water, I knew I’d made a mistake. Before I could do anything about it, the Pyrex dish burst.
I was really, really lucky I didn’t get hurt. I was really lucky that my face was not injured. I was really lucky that although I found glass shards in my shirt and cardigan, none of it had hurt me.