On 16 Mar 2005 16:05:55 -0800, "Sheldon" > wrote:

>
><RJ> wrote:
>> 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 ?
>
>Never bake anything in glass.
>
>For lasagna your teflon coated metal pan is perfect.
>
>Sheldon

I always thought pyrex offered a browning aspect not obtainable with
metal. I guess it doesn't matter with lasagne, but if you bake
cornbread for example, I would think that pyrex is better.

Who knew...?
Ginny