Gregory Morrow wrote:

> 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.
>

I made an apple crisp in a metal pan once, okay and two apple crisps in
Pyrex, I gor carried away with my then new apple peeler, corer, slicer.
Never again, the apples looked kind of icky and had a bit of a
metalic taste the next morning when I decided to have apple crisp for
breakfast.

Jessica