Metal Vs. Glass Baking Pans

Glass and metal baking pans are equally useful in the kitchen. The choice to use one instead of the other is primarily a matter of personal choice. Knowledge of a few simple facts will make the decision much easier.

Better browning

Glass baking pans retain heat and continue to cook for a few minutes after the pan is removed from the oven. This makes glass a good choice for foods that should be browned.

Acidic foods

Dishes with a high level of acid such as citrus fruits or tomatoes should be baked in glass baking pans. Baking pans constructed of metal can cause a chemical reaction that can result in discoloration of the food.

Broiling

Never use glass pans for broiling because the extreme temperatures can cause the glass to break. Only metal baking pans should be used under the broiler.

Baking with glass

When using a glass baking dish, oven temperature should be reduced by 25 degrees because of the material's ability to hold heat for longer periods of time.

Baking with metal

Oven temperature should be reduced 25 degrees if you are using a dark metal pan, which will heat faster than lighter metal.

Cutting the finished product

If you like to cut the baked dish while it's still in the pan, such as brownies or lasagna, a glass baking dish is a better choice. Metal dishes are easily scratched and Teflon finishes can be damaged.

References

• Better Homes and Gardens
• Cooks Illustrated
• Kraft Canada