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>

<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

<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 ?

Many say to reduce heat when using (tempered) glass baking dishes, by
10 to 25 degrees Farenheit, so maybe you should raise the heat to use a
metal pan. What temp does the recipe want? Cook's Illustrated,
usually pretty reliable in their tests, agrees that glass insulates
better than metal but says they don't reduce heat because they like the
greater penetration of the heat. In any case, you can certainly use
your metal pan. I have made meat loaf in both a metal loaf pan and a
tempered glass dish of the same size and shape. It comes out better in
the glass dish.

-aem

"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?

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

Why not? I've used my large pyrex pan for lasagna
for ages and never had a problem?
Goomba

"<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 hope you mean Pyrex.

The old rules say to lower the temperature when using Pyrex or thick ceramic
in the range of 20 degrees. The reason being that they will continue to cook
longer after being removed from the oven. For Lasagna I don't think it
matters.

Dimitri

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....

-aem

"Chris Neidecker" > wrote in
news:ls4_d.3375$uw6.3313@trnddc06:

>
> "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?
>
>

pyrex casserole dishes have been known to crack and spill in the oven...A
very nasty mess to clean up. And as lasagna is usually for more than 2
people it involves time to clean up and remake dinner...ruining most
planned events.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

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...?
Ginny

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.

--
Best
Greg

I like my Pyrex 9x13" pan for baking New Mexico style
(flat) enchiladas. Of course, I don't own any suitable
alternative pans so I wouldn't know if they are better.
I just like the Pyrex.

Steve

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

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

??? Is this a forged post??? I'm having a hard time believing you
actually posted it!

I've used pyrex for... 30 or more years and my Lasagna has never been
less than perfect.

"<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.

In article .com>,
"sf" > wrote:

> 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
>
> ??? Is this a forged post??? I'm having a hard time believing you
> actually posted it!
>
> I've used pyrex for... 30 or more years and my Lasagna has never been
> less than perfect.
>
>
>

My mom also always used Pyrex for Lasagna, and it's also always been
perfect.....

Shel'? You NEVER cook in Pyrex?
What do you use for the 'nuke?

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

-- wrote:

> 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)

I never grease the pan, I just use some sauce in
the bottom and it always turns out great.
Goomba

If it makes a difference, you can get dark-tinted Pyrex.
Maybe that browns better than clear Pyrex.

Steve

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

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....
>
> -aem

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

Jessica V. wrote:

> 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.


Cold apple crisp is a guilty pleasure :-)

--
Best
Greg