Ginny Sher wrote:

> 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...?


I starting baking cornbread in pyrex pans after I got tired of cleaning
burnt cornbread from the bottom of metal pans (and these were non - stick).
It really does hold the heat though, so you may want to remove the cornbread
a minute or two earlier...it comes out perfect every time.

I wouldn't use anything but pyrex for some baked dessert things, e.g. apple
crisps, etc.

--
Best
Greg