I've been baking brownies (mix, not from scratch) in a metal pan for a long
time. Then recently my girlfriend gave me a glass pan she no longer needed
(same dimension as the metal). I tried brownies in the glass pan and they
came out waaaay better. They were much lighter/fluffier and cooked to the
same consistency all the way through whereas the metal tends to have a hard
"crust" around the outside.

Is this coincidental or are there known advantages of glass over metal?
Thx!

On Oct 2, 4:34 am, "Slint Flig" > wrote:
> I've been baking brownies (mix, not from scratch) in a metal pan for a long
> time. Then recently my girlfriend gave me a glass pan she no longer needed
> (same dimension as the metal). I tried brownies in the glass pan and they
> came out waaaay better. They were much lighter/fluffier and cooked to the
> same consistency all the way through whereas the metal tends to have a hard
> "crust" around the outside.
>
> Is this coincidental or are there known advantages of glass over metal?
> Thx!

Metal transmits heat much more efficiently than glass. Hence the
crust
on your brownies cooked in metal. The same thing will happen with a
casserole.

Of course, there are times when you'd like a crust, and metal is the
way
to go.

Cindy Hamilton