Comments on: Glass vs. Metal Baking Pans

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Mon, 10 Feb 2025 15:33:10 +0000

In reply to Karen. Great question, Karen! Our team just recently discussed experimenting with silicone pans and sharing our results! However, in personal baking, we've found that they're a poor heat conductor and bakes don't brown as well. It's unfortunate because there are so many adorable silicone baking pans, especially around the holidays!

By: Karen

Karen — Sat, 08 Feb 2025 05:53:31 +0000

Very informative and answered some questions I hadn’t even considered.
Which made me wonder, what about the silicone baking pàns they sell now
How is the quality affected when using them

By: Julian

Julian — Sun, 26 Jan 2025 13:42:12 +0000

I’ve experimented with baking bread in glass and ceramic pans, I’ve used parchment paper to shape the dough to the pan, preheated the pan with the oven, then put the dough in and baked. Besides being careful to not get burned, what are your thoughts?

By: Jan

Jan — Wed, 14 Aug 2024 00:58:37 +0000

So that’s why my banana bread won’t bake properly! Thanks! I’ll use a metal pan next time!

By: Jeff

Jeff — Wed, 24 Jul 2024 21:21:14 +0000

I agree with you about almost everything, but I’ve always had good results baking cakes in a 9″x11″ glass baking dish. It’s the only thing my Mom used for them and I learned from her. She was very hesitant to leave baked goods in a metal pan and with glass it can be left there until finished in the case if a cake. Cakes and brownies bake totally different too. Even with glass cake batter will rise high.

By: Michelle

Michelle — Tue, 16 Jul 2024 17:14:54 +0000

In reply to Emily @ Handle the Heat. How about aluminum bake ware with stainless steel coating? Not sure if that's a thing, maybe "aluminized steel"? No matter how hard I try, someone in my household will throw a pan in the dishwasher.

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Fri, 28 Jun 2024 15:07:37 +0000

In reply to Susan. Great question, and so happy to have you following along! :) If you're using parchment paper, then there's minimal contact between the aluminum and the food. Stainless steel is an exceptionally poor conductor of heat, which is why it's typically enrobing a layer of aluminum or copper in cookware. Tessa doesn't personally recommend stainless steel only bakeware.

By: Susan

Susan — Fri, 28 Jun 2024 13:15:09 +0000

What about stainless steel? I have read that aluminum transfers to the food and is not good for you. Also what about using parchment paper? Does that change the baking? Thanks Great how to articles! I loved the creaming butter article. I have been baking for many many years and learned something new.

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 26 Sep 2022 16:36:23 +0000

In reply to Harriet.

Hi Harriet! I’m glad that works for you! Glass does not conduct heat well, so for most bakes, we prefer a light-colored metal pan – but if glass is working for you for certain bakes, that’s terrific. Happy baking 🙂

By: Harriet

Harriet — Sat, 24 Sep 2022 05:57:55 +0000

When baking bread i personally prefer using a glass pan. Metal pans bake a darker, tougher crust. I also think the type of oven makes a difference. Electric vs gas vs convection.