"<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 have been using several Pyrex pans for lasagna (and pastry-crusted pie)
for many years - no problem at all, never had one break or damaged.
I switched from metal after problems with metal and metal coatings damage
when the pan was used for lasagna, and when storing pies.

IMHO, Pyrex better than metal in many applications - sticks less when
prepared, utensils don't scratch the coatings or oxides when you cut
lasagna, it doesn't rust, you can store food in it without discoloration or
utensil damage, and you can use tomatoes in it without odd colors showing up
or having to reseason it.

I do use a plastic-coated spatula to cut and to lift in/from Pyrex,
however.

Lasagna hint - Butter the pan bottom and up the sides before putting in
the noodles (butter seems to work better than does Pam at reducing sticking
on my Pyrex baking dishes)
-----------

Hints for using heat-tempered glass utensils- (other than the obvious that
if you drop it or throw it, it will chip or crack)

Avoid dragging steel edges under pressure across the surface, and don't
ever use hardened steel knives to cut food in Pyrex glass or clean with
steel-wool type pads or scouring powder other than bon-amis types-
(Pyrex is made softer than regular glass to get its heat/temp-change
resistance, and thus it can be damaged by sharp hardened steel and
abrasives. It's the same glass as the oven door glass -cleaning that with
steel wool or comet-type abrasives will scratch it as well.)

Steel knives score the glass, it ruins the edge on the knife, and if you
are inexperienced with heat-tempered glass and use a sharp steel knife,
edge-on, on it - or clean it with a steel sos pad so hard you put scratches
in - or even be very rough handling it so that you crack it - it may well
break the next time you cook with it, along the score lines you put in it -
and make a real mess in your oven.

For most recipes calling for baking that do not call for glass pans, drop
the recommended temp 25 F degrees when using Pyrex glass.

Pyrex has its place in the kitchen, and its limits - e.g., bread is better
baked in a dark metal pan if you want crisp crust.