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9:03 pm
March 11, 2010
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Pete
| | WV | |
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| posts 7875 | |
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Since our oven is on the funky side, I tend to prefer glass baking pans so that I can look at the bottom of whatever is baking to make sure it doesn't burn. Doesn't always work, but it sure helps.
Many years ago most recipes for baked goods said to reduce the temp 25 or 50 degrees if using glass bakeware. It's been a long time since I've seen that on a recipe. Is reducing the temp for glass no longer necessary? Are we supposed to know that we should do it?
Anyone have a preference for glass over metal bakeware, or vice verse? Or some other material?
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Anulos qui animum ostendunt omnes gestemus!
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9:16 pm
March 11, 2010
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CindyP
| | Hart, MI | |
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In this past year, I have really started using glass bakeware. I read somewhere (maybe around here somewhere) of using glass on a stone in the oven for a more even baking. Well, I used it for my bread first, and REALLY liked the outcome much better. And, because I always use the stone, the oven is a great place to store that round stone I don't have a good place for! I've given all the metal pans to Racheal.
And because of this site, I don't have any boxes to go look at in the pantry for their recommendations for using glass. But I seem to recall, you would reduce it by 25 degrees like you said. But I've never thought of that since I started using glass and the outcomes are always great!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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10:13 pm
March 11, 2010
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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I prefer glass for breads and pies. For one thing, you can SEE what's going on under there, but I also believe it bakes better. I don't know if that's true on baking time or not. I don't seem to notice a difference.
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9:52 am
March 12, 2010
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mamawolf
| | Colorado Springs | |
| Mighty Chicken | posts 458 | |
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I always use glass for cakes and pies, but bake my grandmother bread in a cast iron pan. Results are terrific. mamawolf
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Learn from the mistakes of others. Trust me…..you can't live long enough to make them all yourself!
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10:03 am
March 12, 2010
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CindyP
| | Hart, MI | |
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A cast iron bread pan??? I don't think I've ever seen one!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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3:26 pm
March 12, 2010
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rileysmom
| | Rural Montana | |
| Super Chicken | posts 711 | |
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I prefer a glass baking dish mostly cause they seem to hold up better. Metal pans seem to get cut marks or rusty marks. I do drop the temp by 20 degreees.
I LOVE my clay bread pan! It gives bread a nice crust. I also bake a cheese cake on the baking stone for even baking.
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9:58 am
March 13, 2010
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mamawolf
| | Colorado Springs | |
| Mighty Chicken | posts 458 | |
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My cast iron bread pan came from Sportsmans Warehouse in Colorado Springs. Lodge used to make on years ago but apparently have discontinued it. For years I used a glass pan but the cast iron gives such a nice crust. Also, have been using whey from yogurt for the liquid. Bread has a marvelous crumb and rises higher.
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Learn from the mistakes of others. Trust me…..you can't live long enough to make them all yourself!
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10:50 am
March 13, 2010
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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ooh ooh ooh, I forgot about cast iron because we were comparing glass and metal (I was thinking about aluminum) but I love baking my cornbread in my cast iron! Biscuits are also really good in cast iron. I would love to have a cast iron bread pan!
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11:13 am
March 13, 2010
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Pete
| | WV | |
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Oh, yes, cast iron is great for many baked things. Cornbread, of course, but also rustic pies and such.
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Anulos qui animum ostendunt omnes gestemus!
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8:35 am
March 14, 2010
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mamawolf
| | Colorado Springs | |
| Mighty Chicken | posts 458 | |
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Suzanne check out Sportmans Warehouse on the net. You can order that way if you do not have a store near you. I paid $20 for mine.
Mamawolf
Colorado
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Learn from the mistakes of others. Trust me…..you can't live long enough to make them all yourself!
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10:12 am
March 14, 2010
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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Thanks, mamawolf! I'll check that out.
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11:52 am
March 14, 2010
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Pete
| | WV | |
| Moderator
| posts 7875 | |
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Anulos qui animum ostendunt omnes gestemus!
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11:57 am
March 15, 2010
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juststartn
| | South Central Oklahoma | |
| Big Chicken | posts 41 | |
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Well, I like glass…but I use metal. Mostly because of the experiences several folks I know have had with shattering Pyrex and Corning Ware. Not just in the oven, or if they set it on something they shouldn't…one lady had hers shatter just sitting in the cabinet one morning. Another woman had hers shatter as she pulled it from the oven with breakfast in it…
Yeahhhhh…and I've cleaned up pieces of that mess, no way.
The reason that it is doing this, is because in the "newer" formulation, they are no longer using the same (more expensive) ingredients that made the glass so much more durable. They are using something else (name escapes me–two nights running, with children up w/tummy bugs), and while it is cheaper, it is less stable/durable.
Hence the problems.
I'd go with stoneware, or terracotta, if I could.
Rachel
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12:37 pm
March 16, 2010
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JeannieB
| | Columbia, South Carolina | |
| Superstar | posts 1453 | |
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I prefer glass baking pans for bread (don't make many pies). I got a stone cake pan from Pampered Chef and have used a few times, but my cakes just don't brown on the bottom. On the last pound cake I made, I inverted it on a cookie sheet and placed under the broiler for a few minutes. I don't ice the cake and I serve it inverted so I wanted the cake to be brown. Other than that I like the stone pan. I always make cornbread in the cast iron frying pan, in fact I use the little ones.
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