soda-lime-silica glass
Soda-lime-silica glass is the glass of everyday life, the material of windows, drinking glasses, jars, and bottles. It accounts for the overwhelming majority, roughly ninety percent, of all glass made, for one simple reason: it is cheap. Its ingredients, sand, soda ash, and limestone, are abundant and inexpensive, and its recipe melts at temperatures a factory furnace can reach and hold economically. When someone says glass without qualification, this is almost always what they mean.
The name is the recipe. It is roughly 70 to 74 percent silica SiO2 (the network former, the skeleton), about 12 to 16 percent soda Na2O (from soda ash, the flux that breaks bonds to drop the melting temperature and viscosity so the mix can be worked), and about 5 to 12 percent lime CaO (from limestone, the stabilizer), often with a little magnesia MgO and alumina Al2O3. Each ingredient has a job. Soda alone would make a glass so full of non-bridging oxygens that it dissolves in water, the water glass used in adhesives; lime is added precisely to lock the network back up and restore chemical durability. It is a three-part balancing act: silica for the network, soda to make it meltable, lime to keep it durable.
The honest weakness of soda-lime glass is thermal shock. All that soda leaves the network heavily broken, giving a high thermal-expansion coefficient of around 9 x 10^-6 per degree C. So the glass swells and shrinks a lot with temperature, and a sudden change, pouring boiling water into a cold glass, sets up stresses that crack it. That is why kitchen ovenware is made of low-expansion borosilicate instead, and why soda-lime windows and bottles are usually annealed, and for safety-critical uses like shower doors, thermally tempered.
Fill a thin soda-lime tumbler straight from the kettle and it may crack with a sharp ting; the inner surface heats and expands while the outer wall is still cold, and the mismatch tears the glass. Do the same to a borosilicate measuring jug and nothing happens. The difference is not strength but thermal expansion, and soda-lime glass, cheap as it is, has a lot of it.
Soda-lime glass is cheap and workable but its high thermal expansion makes it prone to thermal-shock cracking.
Do not assume all clear glass is interchangeable. Soda-lime glass has a high thermal expansion and poor thermal-shock resistance, so using a soda-lime jar as ovenware or a beaker over a flame is asking for a crack.