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| Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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02-10-2007, 09:34 AM
posted to rec.food.cooking,rec.food.equipment
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Glass pan vs. metal pan for baking
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! 
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02-10-2007, 01:27 PM
posted to rec.food.cooking,rec.food.equipment
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Glass pan vs. metal pan for baking
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
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