aem wrote:
> Chris Neidecker wrote:
> > "Sheldon" > wrote in message
> > ups.com...
> > >
> > > Never bake anything in glass.
> > >
> > > For lasagna your teflon coated metal pan is perfect.
> > >
> > > Sheldon
> > >
> > Ok, Sheldon, I'll bite...why not?
>
> Presumably (not speaking for Sheldon here) because tempered glass or
> pyrex baking dishes have been known to shatter. Usually when
shocked,
> as with cold water on hot dish, or when overheated, as under a
broiler.
> Or when dropped. Even if such cases are rare, a metal pan is not
> subject to the possibility. You pays your buck and you takes your
> chances....
>

Sorry for a miss-send.

I have had two glass cookware pieces shatter in the microwave, and they
were supposed to be for that purpose.

For lasagne, I use a Le Creuset 9X13 pan. I learned on here how to not
have to boil the noodles first, and that leaves out the PITA part. I
really didn't like using tongs to get the noodles out of the hot water
and they often broke.

This is my old lasagne story. Husband's cousin had a Christmas
get-together and stated what dish each person should bring. I was a
newlywed in my twenties and was told to bring lasagne. Of course, I
knew how to cook then, but lasagne was somewhat ambitious for a new
bride. I made my own noodles and cooked the sauce, with wine in it,
for hours. The SIL, who was kind of a church lady type, told me that
her brother loved it - saying that she wouldn't touch it with a ten
foot pole because of the wine in it. Well, she is ancient history now.



> -aem