Kitchen Hacks: Glass vs Metal Pans

KITCHEN HACKS: METAL vs. GLASS PANS 👩‍🍳

Which do you use more in the oven, metal or glass? Is one better than the other? While they both work great they can produce drastically different results depending on what you’re making. Here’s when to reach for one over the other 😉

Dry cake is the worst! The question is, did it come out of a metal or glass pan? To find out which pan works best, I made two identical batters. Same spot in the the oven for the same amount of time. Here’s why this matters.

When you are baking, metal is usually your best bet. It’s a better conductor of heat- it heats up fast and also cools down fast.

METAL is best for:
Biscuits
Brownies
Cakes
Cookies
Muffins
Rolls

When using glass pans, they usually take longer to heat up BUT it stays hot for a lot longer. Here’s what to cook in this little guy:

GLASS is better for:
Bread Puddings
Casseroles
Cobblers
Pasta Bakes
Pies

Now, back to the cake test! I let the cakes sit for 15 minutes. The difference was crazy! The glass pan didn’t heat up fast enough, making the cake dry and flat. The metal one rose perfectly and was SO moist! Metal is the winner for best cake.

EXTRA NOTES:
Metal: Can react to acidic things like berries, that’s why glass is better for cobblers and pies.
Glass: Takes a long time to cool down, don’t rush the cooling by moving it from a hot oven to the refrigerator or the glass might crack.

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