Glass, Metal, or Non-stick Pans?
#5
Super Member
Join Date: Aug 2018
Location: Greater Peoria, IL -- just moved!
Posts: 6,168
I mostly use glass baking dishes or ceramic casseroles but I also have some standard metal non-stick pans. You have to adjust temperature/time a bit for glass, and whether it is clear or dark but it isn't that big a deal. Glass is non-reactive, I'm using my big glass mixing bowl today to dye fabric.
For fry pans, I like a good non-stick or my aged cast-iron.
For fry pans, I like a good non-stick or my aged cast-iron.
#8
Super Member
Join Date: Sep 2011
Location: Carroll, Iowa
Posts: 3,487
Like using glass for baking desserts, copper for baking potatoes type stuff and/or items I don't want to stick. For cooking on top of the stove my pots are silver tone so can't use metal spoons but they're great when cleaning them up, nothing seems to stick to them even when I spill over and it gets baked on the bottom. My sister loves cast iron for on top of the stove and oven for some items. She has a gas stove, I have an electric glass top so can't use any cast iron for safety reasons.
#9
Super Member
Join Date: Aug 2010
Location: Michigan Thumb
Posts: 1,956
Sounds like we use the same things to cook and bake. I also use a small cast iron skillet for breakfast eggs. I have 10-12 large cast iron skillets in storage since DH passed in 2010 but still use my wire handle pancake griddle for pancakes.
#10
My Mom was a wonderful baker and she told me that glass bakes things differently but I can't remember if she said slower or faster. I would guess faster.
When I make pineapple upside down cake I make it in a cast iron pan. Other things like cookies, I use stainless or non stick.
When I make pineapple upside down cake I make it in a cast iron pan. Other things like cookies, I use stainless or non stick.
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Bevanger
General Chit-Chat (non-quilting talk)
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05-06-2010 06:58 AM