How does baking in glass differ from Baking in metal?
You should probably rephrase your question because "better" is subjective and could mean pretty much anything.– lemontwistNov 3, 2012 at 17:27
See cooking.stackexchange.com/questions/5117/…– TFDNov 4, 2012 at 21:43
See cooking.stackexchange.com/questions/24769/…– TFDNov 4, 2012 at 22:02
1There is no "better", the choice depends on what you are baking, and in what kind of oven. And the difference in result between a given metal pan and a given glass pan can be smaller than the difference between two metal pans made from different metals with different thickness and coating.– rumtscho ♦Nov 5, 2012 at 12:35
Because glass is an insulator, it takes longer to heat up, but then stays at the temprature longer. Metal heats up quicker but also doesn't stay warm for as long a time. Here are several interesting links that are helpful for deciding what to pick for each situation.
chow.com: Rushing says glass is best for foods like cakes, which bake for a relatively long time at lower temperatures. As in a thick cast iron pan, cornbread baked in glass will brown more evenly than if you use a thin metal dish. However, glass bakeware cannot be made in large sizes and is generally unavailable with a nonstick coating—Teflon is very hard to apply to glass. Other disadvantages of glass are that it is more expensive and much heavier than metal, and it can shatter if its temperature changes too quickly.
yumsugar.com: According to Lauren Chattman, author of The Baking Answer Book, clear glass, much like dark metal, absorbs heat, making it ideal for crisp-crusted pies but much less so for bar cookies, quick breads, and fruit crisps, which can easily become burnt.
1Yeah, this is definitely one of those "don't believe everything you read" subjects, which makes ehow especially bad.– Cascabel ♦Nov 4, 2012 at 23:24
Thx for the input, I removed the ehow link. @TFD Nov 5, 2012 at 17:11