- cross-posted to:
- news@kbin.social
- cross-posted to:
- news@kbin.social
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The most surprising thing to me is that Pyrex alone isn’t able to carry the entire corporation. They’ve also got Corelle and CorningWare. What the fuck, guys?
Pyrex isn’t the draw it used to be. People know that it’s not as good now as it used to be (even if it’s still fine), so they’re not loyal to the brand when it comes time for replacements.
I was curious, so I checked. They have been owned by a PE firm (Cornell Capital) since 2019. Seems about par for the PE course.
Bye bye warranty?
Instant Brands will continue operating as usual during the bankruptcy process with help from $132.5 million in new financing.
It’s Chapter 11 reorganization, not a liquidation. I think they’re big enough that they’re not going to go anywhere, but they have to adopt a new, much smaller, business model, since pressure cookers aren’t as cool as they were 5 years ago.
We use our Instant Pot at least weekly. My wife uses it all the time to cook chicken to use in other recipes. Or to make baked potatoes, or even to make homemade Mac and cheese (cook the pasta super fast and then use the sauce setting to mix in cheese, etc).
Interesting, how is pressure cooked pasta?
I have a pressure cooker, but haven’t used it much. Been vegetarian for a few years now, and before that I liked to do all day sous vide meats.
Not op but have used an IP to cook pasta. I could absolutely see the appeal.
Ultimately I use the stove top but that’s for 2 main reasons:
1 Being UK based, I have electric kettles and enough power in the sockets to drive them. Combined with a gas stove that means quick meals are quicker.
2 The IP will fully cook the pasta and easily overcook it, I prefer pasta underdone if anything.
Stove top just grants more flexibility for doneness for various thicknesses of pasta at the cost of another pan.
So if 1&2 don’t apply to you give it a shot.
