"<RJ>" > wrote in message
...
>
> I'm getting ready to make my first lasagna.
>
> The recipe I'm looking at suggests a 9 x 13 glass pan.
>
> I have a 9 x 13 metal ( teflon ) pan.
>
> I vaguely remember reading about the difference
> ( in results ) between glass/metal pans.
> Of course, it's all gone now.
>
> Should I care ? Use my metal pan ?
>
> <rj>

I hope you mean Pyrex.

The old rules say to lower the temperature when using Pyrex or thick ceramic
in the range of 20 degrees. The reason being that they will continue to cook
longer after being removed from the oven. For Lasagna I don't think it
matters.

Dimitri