Glass and metal baking pans are equally useful in the kitchen. The choice to use one instead of the other is mostly a matter of personal choice. Knowing how each performs will help you make the decision.
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.
Dishes with a high level of acid, such as citrus fruits or tomatoes, should be baked in glass baking pans. Baking pans made of metal can cause a chemical reaction that can discolor the food.
Never use glass pans for broiling because the high temperatures can cause the glass to break. Only metal baking pans should be used under the broiler.
When using a glass baking dish, oven temperature should be reduced by 25 degrees Fahrenheit because of the material’s ability to hold heat for longer. Oven temperature should be reduced 25 F if you are using a dark metal pan, which will heat faster than lighter metal.
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 nonstick finishes can be damaged.