Metal heats up quickly and is a better conductor of heat than glass.
Glass vs metal baking sheet.
Ever wondered if you could substitute a glass dish when a recipe calls for a metal pan.
Glass pans tend to absorb heat quickly.
Metal pans will often promote surface drying and browning too though the effect depends on the color of the pan.
It s almost instinctive but there are reasons for choosing a metal pan over glass or vice versa.
Rather than what we generally refer to as baking.
When to use glass bakeware.
Glass is the 13 9 choice of most home cooks myself included.
Then the glass retains heat far longer than metal will.
Metal bakeware can withstand higher temperatures than glass which makes it ideal for foods that bake for a short period of time at a higher temperature including baked goods such as cookies biscuits cakes muffins and breads.
Glass and stoneware will take longer to warm up and are probably more commonly used for roasting braising casseroles etc.
Most of us gravitate towards metal baking sheets when we are baking a batch of cookies but glass dishes for lasagnas and casseroles.
This means your food will have a more browned color and crispy edges.
Because of these properties batter baked in glass often takes longer.
At the same time it s easier to over bake brownies in a glass pan because it takes longer for the center to cook.
Glass slows the flow of heat between the oven s air and your batter until the glass itself heats up.
When to use glass bakeware glass is a poor conductor of heat but it also distributes heat more evenly.
These pans cost between 11 and 15 and are ideal for everything from baking cookies pastries and breads to roasting cuts of meats and vegetables typically half sheets measure 13 by 18 inches the perfect size since most ovens have an interior rack that measures 22 inches wide for optimal results several inches are needed around.
Double thick aluminum half sheet pans with rolled edges.
This quick guide to using glass metal ceramic and silicone pans will help set you straight metal pans light colored or shiny metal bakeware is the best for even browning while darker colored metals can cause over browning though darker is great for getting deep golden brown crusts on bread.
The heat distribution in a glass pan is very uniform but metal conducts heat better so the pan and its contents stay hotter says chef michelle tampakis senior baking instructor at the institute of culinary education in new york city.
Keep in mind that aluminum or steel reacts with acidic foods so stick to glass and ceramic when baking with tomatoes or citrus.
Food also tends to bake more evenly in glass pans browning rather than burning.
As a result food bakes more quickly in a glass pan than in a metal pan.
It might not be great at conducting heat so it ll be slow to heat up but it will retain that heat for significantly longer than a metal pan.
