Baking a lasagna? A pie? A barbecue? When you are choosing a baking pan or baking food, pan should you reach for not only the first person you can get, no matter the material, because a great number of materials for certain situations and crisis terrible for others.
Most of us are attracted to metal baking sheet when we’re baking a variety of cookies, but fine dishes for lasagnas and casseroles. It is almost instinctive, but there are reasons for choosing a metal pan on the glass, or vice versa.
When to Use Glass Bakeware
Glass is a poor conductor of heat, but it also distributes heat more evenly. That means that the glasses do not get heat quickly, but once a hot glass pans, it will stay warm longer outside of the oven. This can be a great feature if you are serving the stew or braises that you want to keep warm for as long as possible once out of the oven and on the table. This goes for ceramic dishes, too.
Glass pans are not recommended when you want grilled food because they can be dissected. In fact, glass pans should never be used in cooking situations, direct high heat, like on the kitchen (unless otherwise specified from the manufacturer). So if you are a barbecue and want to make a sauce pan on the stove after, stick to a metal roasting pan, not a glass pan, or else you will have to move everything to the pot before making your sauce. Personally, I do not like the creation of more dirty dishes when I’m making dinner.
Glass Bakeware YES: stews and braised dishes that will be served directly to your table.
Glass Bakeware NO: When baking or moved from the kitchen stove.
When to Use Metal Bakeware
Metal, especially aluminum, are generally better at conducting heat: heat, but they pick might take it again quickly.
Get the metal baking pan with food when you want to heat up quickly and if you want them to brown, like when you’re roasted potato wedges.
And because metal baking pan is a better conductor of heat, they will cool more quickly when removed from the oven. If you are investing in aluminum baking sheet, choose a thick layer of aluminum so they can also serve for baking without causing them to burn too fast.
Avoid using metal bakeware, especially iron and aluminum pan, with reactive foods (foods that are acidic or basic), because these foods will react with metals, discoloring the pan, leave a little gray on food contact layer of the surface of the pan, and usually add a metallic taste undesirable for food. Examples of things that are not baked in aluminum or cast iron pan is crushed fruit cobblers and salty. I learned this lesson the hard way when I discovered my chips rhubarb strawberry literally clean the surface of an old baking tin (probably aluminum) from my grandmother, but also makes metal fruit flavors and looks gray. These delicious fruits at the bottom was returned unpalatable and basically inedible.
Metal Bakeware YES: Quick-fried food and when you want to brown
Metal Bakeware NO: foods like fruits reaction; food that you want to keep warm during a period of time before serving.
A Note on Insulated Bakeware
Some baking sheet is actually two metal layer with a layer of air in between. Air poor thermal conductivity and thus acts as an insulator to slow down considerably the heat transfer and help even out the heat on the surface of the plate. Grilled insulation is a great weapon in the fight against the burned cookies.
this is pretty much how you decide whether to use when reaching for a baking pan? Or do you have tips and other criteria to help you choose between glass and metal?