Only glass labeled oven safe. Regular drinking glasses and storage jars are not built for dry oven heat.
Glass bakeware is everywhere in a typical kitchen, so it is easy to assume any glass dish can handle any heat source.
In reality, oven safety depends on how the glass was made, and a dish that is perfectly fine in the microwave can still fail in the oven.
Look for an oven-safe stamp on the bottom of the dish or the original packaging, and note any maximum temperature listed near it. Microwave safe and oven safe are separate ratings tested under different conditions, so a dish can carry one without the other, and neither one guarantees stovetop or broiler safety.
Bakeware made from borosilicate glass tends to resist temperature swings better than the soda-lime glass used in many everyday dishes, jars, and drinking glasses. Manufacturers do not always advertise which type a dish is made from, which is exactly why the printed oven-safe rating matters more than guessing from the material alone.
Most oven failures trace back to thermal shock rather than the peak temperature alone. Moving a dish from the fridge straight onto a hot rack, setting a hot dish on a cold or wet counter, or pouring cold liquid into a hot dish can all crack or shatter glass, even glass that is rated for oven use up to 425°F or higher.
Let refrigerated dishes sit at room temperature for about 20 to 30 minutes before they go in a preheated oven. Add ingredients before the oven heats up rather than after, and set hot dishes on a dry towel, trivet, or rack instead of a bare countertop or a cold stone surface.
If a dish has no visible rating, has small chips or scratches along the rim, or has already survived one close call with cracking, retire it from oven duty. Metal, cast iron, or clearly labeled ceramic bakeware are safer defaults when a glass dish's history is unclear.
Glass storage containers, including many meal-prep sets, are often built for fridge-to-microwave use rather than dry oven heat, even when the lid or box mentions glass. Check for an oven-safe rating specifically before roasting or baking in a container that was really designed for storage and reheating.
Glass can absolutely go in the oven, but the stamp on the bottom and a little patience with temperature changes are what keep it in one piece.
Generally no. Standard mason jars are not rated for dry oven heat and are far more likely to crack than dedicated oven-safe bakeware.
It varies by product, but many oven-safe glass dishes are rated up to about 425 to 450°F. Check the manufacturer's listing for the exact limit.
Usually not, even if the dish is oven safe. Broilers concentrate intense direct heat that many glass dishes are not rated to handle.
Thermal shock is the most common cause, such as a cold dish going into a hot oven or a hot dish hitting a cold surface right after baking.