Ginny Sher wrote:
[snip]
> 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.
>
> Ginny

A cast iron skillet is even better. Pyrex offers a bit of a browning
aspect because it transmits the heat better than a typical
light-colored baking pan. But a dark-colored pan, or a cast iron
skillet, accomplishes the same thing. -aem