Asking with Pyrex vs cast iron

I once exploded a Pyrex pan trying to bake bread. If you’re baking at a lower temperature, might be fine. But if you’re starting around the 500 degree mark, not a good idea! 

In any case, best not to take the pan out of the oven and immediately put it on a hard room temperature surface. Putting it on an old towel is safer.

Pyrex is great to bake in but it is not a material that can handle thermal shock (such as putting a room temp dough in a screaming hot pyrex pan).

How about a porcelain roasting pan?