Do you like to use glass, metal, or white porcelain baking pans?

Question

Is there a rule as to which type you are supposed to use for each? For example, metal for cakes and glass for casseroles? Is there any type of baking advice like temperature or time differences? If not, which do you prefer to use? Thanks for all your advice!

Answer 1

When I am baking cakes and such I like to use metal pans. They give a more even heat distribution cooking the inside at the same rate as the outside.

I have found that glass or porcelain pans cook the rim of the cake hard first, before cooking the inside, and this is not good.

So I personally use all my metal pans for my baked goods (pies, cakes, cookies), and reserve the glass and porcelain ones for casseroles and au gratin potatoes and such which take longer to cook anyway, and it isn't so important that they bake evenly.

Answer 2

It really depends on what you're cooking.

For baking cakes, cookies and other pastries, metal is better, as it is a good heat conductor. The best pans have thicker metal to heat more evenly.

For casseroles, ceramic or glass generally are easier to clean and retain heat better. A soak to loosen burnt-on bits and just pop into the dishwasher!

There is also cast iron, which heats evenly and retains heat well and is good for braising stews.

Le Creuset is a famous brand which is coated with a vitreous (glass) enamel, bringing both easy cleanup and heat retention. However, other companies are getting into the action, such as Lodge and various chefs like Mario Batali.

Answer 3

Casseroles: I prefer glass or ceramic
Cookies/Brownies: I prefer heavyweight metal


For most recipes, if you use a glass pan, you need to reduce the oven temp 25ºF. Or, if you use a metal pan that is darkly covered (like w/ nonstick), you reduce the heat by 25ºF as well.

Answer 4

I like the glass because I find they are easy to clean and you can make just about anything in them. I also like that some of them come with plastic lids, so you can use them for storing leftovers as well. You can see through them to what's inside, so you don't end up with the mystery dish in the fridge a month later...LOL. I can't stand the metal ones, because eventually they will rust and who wants their food coming into contact with rust? I've used ceramic dishes before but am a little scared of them because I have had a couple exploding ones, when they come out of the oven and hit a cool countertop.

Answer 5

I prefer glass........
The cooking time for darker glass is less than for clear and the same for metal pans

Answer 6

what is the example of metal

Answer 7

hell i just use the one pan i have for everything.