is there a differance between coking in a glass dish and a medal pan?

Question

is the cooking time any different?

Answer 1

I think cooking temperature is a little lower (25 degrees or so) with glass.

I prefer glass to metal just because it's easier to clean, and it just feels like it's "cleaner" for my food (i.e., I don't have to worry about flakes from a teflon pan or rust getting into my food).

PS - glass will not melt in an oven! especially if it's made for baking!

Answer 2

just use a better quality metal than aluminum. aluminum isn't very stable and will leave aluminum deposits in your food. some people think this mink cause degenerative brain disorders. i like using things that can go from stove top to oven -- so a stainless steel pan or glass both work fine by me. you can watch stuff cook in the glass if you like spying on your cooking. for glass you need higher heat for the stove top it doesn't hold high temperatures as well. also NEVER leave an empty glass pot on a hot stove. you will be picking up glass shards for months.

Answer 3

Glass cooking dishes Cook and bake faster, I prefer them over Metal. They clean up easier ...and the food tastes better, I use a cooking spray if I bake in them. Foods don't stick. For both types .

Answer 4

If you use glass baking dishes, you should lower the oven temperature 25 degrees from what the recipe calls for.

Answer 5

yes, food cooked in glass will cook a bit faster and wll all in an more even way. glass keeps the heat better mantained than metal.

Answer 6

You should probably cook it in a metal pan. A glass dish would probably melt.

Answer 7

Yes, the cooking time is different or you need to have it a different temperature... Whatever your cooking it should tell you.

Answer 8

i exploit a pitcher cake pan to make cobblers, and so on. it particularly is form of taller on the facets than a pie pan. actual, plenty taller on the facets yet with cobblers and stuff like that it is not significant. the priority could be getting your tart crust to extra healthful suited in the pan by way of fact the backside and facets of the crust meet on the actual jointly you will could alter your recipe slightly to make the crust dough sufficiently huge to extra healthful exact. i've got considered pies made in sq. cake pans and small sized casserole dishes. in simple terms alter! additionally, indexed under are some PAN length equivalents : Pan Swapping Pan length equivalent Pans and Casseroles* 8" around pan 9" pie pan 11"x4-a million/2" loaf pan 9" around pan 8" sq. pan OR 10" pie pan 9"x5"x3" loaf pan 9"x3" springform pan 10"x3" bundt pan 9"x13" pan 2 9" around pans or 2 8" sq. pans 15"x10" jelly roll pan 9" sq. pan 2 8" around pans a million Quart casserole 8 x 6 x a million½-inch baking dish a million-a million/2-quart casserole 9"x5"x3" loaf pan 8 x 8 x a million½-inch baking dish 2 quart casserole 8" sq. pan 9 x 9 x a million½-inch baking dish OR 12 x 7 a million/2 x 2 inch 2-a million/2 quart casserole 9" sq. pan 10 x 10 x a million½-inch baking dish 3 quart casserole 9"x13" pan 4 quart casserole 10"x14" pan *alter baking time if mandatory. be conscious whether the hot pan has an identical intensity of aspects by way of fact the unique- if it makes a deeper layer, it is going to prepare dinner extra slowly, shallower will prepare dinner extra at as quickly as. wish all is going nicely! Kim

Answer 9

glass gets hotter