While Pyrex is durable,
it still is a glass.
It most happens with thermal shock, or "butterfingers" as a second cause.
An example of thermal shock would be putting room temperature liquid into a Pyrex dish that is at oven temperature. I am sure no one here would do such a boneheaded manoeuver, but it does happen. That is "downshock," and is more common than "upshock."
Oh, and when it says "No Stovetop, No Broiler"? Believe them.
Then, there is "butterfingers." That's how I lose my Pyrex.
Fortunately, my mother being a bride of the '50s, got a LOT of Pyrex....
I love it, and Corning, and prefer to bake my Carrot Cake in a Pyrex 13x9.
When baking in Pyrex, you save energy, because of the abilty to retain heat. Should always lower the temperature by 25F. In metal, my Carrot Cake bakes at 400F. In Pyrex, 375F.
Altogether a remarkable material.
I do put mine in the dishwasher, and I have not yet lost an item from mechanical dishwashing. The unloading process, well......
Lawrence/Maytagbear