As I remember, a number of folks here hated glass bakeware. I'm not one
of them. But I can't remember why it was that people held a dim view of
glass. Anyone?

"mangodance" wrote in message
...
As I remember, a number of folks here hated glass bakeware. I'm not one
of them. But I can't remember why it was that people held a dim view of
glass. Anyone?


I recall that you had to use a slightly lower temp with glass. Could that be
it?


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" wrote in
om:

"mangodance" wrote in message
...
As I remember, a number of folks here hated glass bakeware. I'm not
one of them. But I can't remember why it was that people held a dim
view of
glass. Anyone?


I recall that you had to use a slightly lower temp with glass. Could
that be it?




Because It can break in the oven or out of the oven, making a hot mess to
clean up. A change in temp can cause the glass/pyrex to crack or shatter.

Corningware style bakeware looks nicer (when used for serving) and breaks
less often.

That French Arco??? glass ovenware might be ok and it sure looks purdy, But
I haven't had much exposure to it so I can't say oneway or the other.

But I avoid pyrex due to several cracked dish clean ups I've had to make.

Fun to start re-cooking a casserole too, because the dish broke. And guests
are 15 minutes away.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

HYSPAM.com says:
As I remember, a number of folks here hated glass bakeware. I'm not
one of them. But I can't remember why it was that people held a dim
view of glass.

Depends what being baked. Glass is great for baking casseroles. Glass is
lousy for risen bakery products simply because it's not responsive to
temperature changes (takes too long to heat when first placed in the oven and
takes too long to cool when removed).


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" wrote in message
...
HYSPAM.com says:
As I remember, a number of folks here hated glass bakeware. I'm not
one of them. But I can't remember why it was that people held a dim
view of glass.

Depends what being baked. Glass is great for baking casseroles. Glass is
lousy for risen bakery products simply because it's not responsive to
temperature changes (takes too long to heat when first placed in the oven
and
takes too long to cool when removed).


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."


Sheldon, that may be true for bakery products, but every metal pan rusts
away within a few months. Even the stuff that claims to be stainless steel!
(And it's not easy finding a stainless steel loaf pan.) I opt for glassware
because it lasts so much longer for me than anything metal I've tried.

kili

"kilikini" writes:

"PENMART01"wrote:
HYSPAM.com says:
As I remember, a number of folks here hated glass bakeware. I'm not
one of them. But I can't remember why it was that people held a dim
view of glass.

Depends what being baked. Glass is great for baking casseroles. Glass is
lousy for risen bakery products simply because it's not responsive to
temperature changes (takes too long to heat when first placed in the oven
and takes too long to cool when removed).

Sheldon, that may be true for bakery products, but every metal pan rusts
away within a few months. Even the stuff that claims to be stainless steel!
(And it's not easy finding a stainless steel loaf pan.) I opt for glassware
because it lasts so much longer for me than anything metal I've tried.

Stainless steel makes for lousy bakeware, almost as bad as glass. If your
steel pans are rusting it simply means you are abusing them... steel bakeware
should never ever be scrubbed, a quick rinse with plain hot water is all that's
necessary... the darker the baked on crud gets the better it bakes. I have
steel bakeware I've been using nigh on 40 years, no rust.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

hahabogus wrote:

"Peter Aitken" wrote in
om:

"mangodance" wrote in message
...
As I remember, a number of folks here hated glass bakeware. I'm not
one of them. But I can't remember why it was that people held a dim
view of
glass. Anyone?


I recall that you had to use a slightly lower temp with glass. Could
that be it?



Because It can break in the oven or out of the oven, making a hot mess to
clean up. A change in temp can cause the glass/pyrex to crack or shatter.

Well, it *can* but it hardly ever does unless you do
something stupid like pour ice water into a hot dish
or something like that. I've been using it for about
40 years and never had it break on me. I use pyrex
pie plates and various sizes and shapes of casserole
dishes and large rectangular pans for things like
brownies and also your basic 9" square baking pan.

Corningware style bakeware looks nicer (when used for serving)

Not in my opinion. But I will admit that Corningware
is better looking than it used to me. Me, I love my
casserole set that is clear glass with a nice floral
design pressed in it. I have a gorgeous large oval
casserole with lid and a rectangular "lasagna"-sized
casserole. They both look quite lovely on the table.
But I think even the plain Pyrex looks better than
Corningware. And the ones that come in colors are
nice. I have a brown/gold one that is very attractive.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"PENMART01" wrote in message
...
"kilikini" writes:

"PENMART01"wrote:
HYSPAM.com says:
As I remember, a number of folks here hated glass bakeware. I'm not
one of them. But I can't remember why it was that people held a dim
view of glass.

Depends what being baked. Glass is great for baking casseroles. Glass
is
lousy for risen bakery products simply because it's not responsive to
temperature changes (takes too long to heat when first placed in the
oven
and takes too long to cool when removed).

Sheldon, that may be true for bakery products, but every metal pan rusts
away within a few months. Even the stuff that claims to be stainless
steel!
(And it's not easy finding a stainless steel loaf pan.) I opt for
glassware
because it lasts so much longer for me than anything metal I've tried.

Stainless steel makes for lousy bakeware, almost as bad as glass. If your
steel pans are rusting it simply means you are abusing them... steel
bakeware
should never ever be scrubbed, a quick rinse with plain hot water is all
that's
necessary... the darker the baked on crud gets the better it bakes. I
have
steel bakeware I've been using nigh on 40 years, no rust.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."


Sheldon, honey, you don't live in Hawaii. Even new screwdrivers rust out
after a month or two.

kili

Sheldon, honey, you don't live in Hawaii. Even new screwdrivers rust out
after a month or two.

kili

I hope your plumbing isn't rusted.




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" wrote in message
...
Sheldon, honey, you don't live in Hawaii. Even new screwdrivers rust out
after a month or two.

kili

I hope your plumbing isn't rusted.




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."


Funny you should say that. We HAVE to have brass or copper plumbing.
Otherwise it rots out im a matter of months.

kili

I hope your plumbing isn't rusted.

Funny you should say that. We HAVE to have brass or copper plumbing.
Otherwise it rots out im a matter of months.

kili

Aloha GYN Clinic does soldering, eh?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

hahabogus wrote:

"Peter Aitken" wrote in
om:

"mangodance" wrote in message
...
As I remember, a number of folks here hated glass bakeware. I'm not
one of them. But I can't remember why it was that people held a dim
view of
glass. Anyone?


I recall that you had to use a slightly lower temp with glass. Could
that be it?



Because It can break in the oven or out of the oven, making a hot mess to
clean up. A change in temp can cause the glass/pyrex to crack or shatter.

Corningware style bakeware looks nicer (when used for serving) and breaks
less often.

That French Arco??? glass ovenware might be ok and it sure looks purdy, But
I haven't had much exposure to it so I can't say oneway or the other.

But I avoid pyrex due to several cracked dish clean ups I've had to make.

Fun to start re-cooking a casserole too, because the dish broke. And guests
are 15 minutes away.


Are you mistreating your Pyrex perhaps? We have some Pyrex bakeware that
is at least 20 years old and still working quite well. Have used other
Pyrex dishes older than that without problem. The only glass bakeware
that ever broke on me was an empty dish that I accidentally dropped on
the floor after washing it. That had been about 15 years old at its
demise.

Have had much Arco ware because it's very cheap in Europe. None of that
has ever broken in use either.

Kate Connally wrote:

hahabogus wrote:

"Peter Aitken" wrote in
om:

"mangodance" wrote in message
...
As I remember, a number of folks here hated glass bakeware. I'm not
one of them. But I can't remember why it was that people held a dim
view of
glass. Anyone?


I recall that you had to use a slightly lower temp with glass. Could
that be it?



Because It can break in the oven or out of the oven, making a hot mess to
clean up. A change in temp can cause the glass/pyrex to crack or shatter.

Well, it *can* but it hardly ever does unless you do
something stupid like pour ice water into a hot dish
or something like that. I've been using it for about
40 years and never had it break on me. I use pyrex
pie plates and various sizes and shapes of casserole
dishes and large rectangular pans for things like
brownies and also your basic 9" square baking pan.

Corningware style bakeware looks nicer (when used for serving)

Not in my opinion. But I will admit that Corningware
is better looking than it used to me. Me, I love my
casserole set that is clear glass with a nice floral
design pressed in it. I have a gorgeous large oval
casserole with lid and a rectangular "lasagna"-sized
casserole. They both look quite lovely on the table.
But I think even the plain Pyrex looks better than
Corningware. And the ones that come in colors are
nice. I have a brown/gold one that is very attractive.

Kate



We have a lot of the white and blue 'cornflower' Corningware. Some of it
was bought when my parents first set foot in the US and the rest has
been 'inherited' one way or another, so it's all quite old. I've always
liked it and it's certainly useful in the microwave oven.

We had a couple of the amber Corningware saucepans, but for some reason
my mother never liked them and gave them away.

Just bought my mother a blue Pyrex baking dish, but not for cooking!

"PENMART01" wrote in message
...
I hope your plumbing isn't rusted.

Funny you should say that. We HAVE to have brass or copper plumbing.
Otherwise it rots out im a matter of months.

kili

Aloha GYN Clinic does soldering, eh?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."


My plumbing doesn't work that way, Sheldon. g

kili

Arri London wrote:

Kate Connally wrote:

hahabogus wrote:

"Peter Aitken" wrote in
om:

"mangodance" wrote in message
...
As I remember, a number of folks here hated glass bakeware. I'm not
one of them. But I can't remember why it was that people held a dim
view of
glass. Anyone?


I recall that you had to use a slightly lower temp with glass. Could
that be it?



Because It can break in the oven or out of the oven, making a hot mess to
clean up. A change in temp can cause the glass/pyrex to crack or shatter.

Well, it *can* but it hardly ever does unless you do
something stupid like pour ice water into a hot dish
or something like that. I've been using it for about
40 years and never had it break on me. I use pyrex
pie plates and various sizes and shapes of casserole
dishes and large rectangular pans for things like
brownies and also your basic 9" square baking pan.

Corningware style bakeware looks nicer (when used for serving)

Not in my opinion. But I will admit that Corningware
is better looking than it used to me. Me, I love my
casserole set that is clear glass with a nice floral
design pressed in it. I have a gorgeous large oval
casserole with lid and a rectangular "lasagna"-sized
casserole. They both look quite lovely on the table.
But I think even the plain Pyrex looks better than
Corningware. And the ones that come in colors are
nice. I have a brown/gold one that is very attractive.

Kate



We have a lot of the white and blue 'cornflower' Corningware.

That's the ugliest of all, IMO. (Oh, I forgot
about the gold and white stuff. My aunt has some
of that and it's hideous. At least I think it's
Corningware.) But if you like it that's up to you.
I guess the main thing I don't like, besides the
ugly colors and designs, is the opaqueness. I
just think transparent glass is so much more
appealing.

Some of it
was bought when my parents first set foot in the US and the rest has
been 'inherited' one way or another, so it's all quite old. I've always
liked it and it's certainly useful in the microwave oven.

We had a couple of the amber Corningware saucepans, but for some reason
my mother never liked them and gave them away.

I bought a set of 2 amber Pyrex sauce pans and don't
like them as sauce pans. For one thing, they're really
heavy and it's hard to pick them up with just one
hand, even the small one. I've only ever used them, after
having tried cooking various things in them at first,
for cooking rice and hard-boiled eggs. Now I do the
rice in the microwave so don't even use them for that
anymore. If you try to cook some thing like a custard
or white sauce in them it tend to stick to the bottom
and burn, even with constant stirring. But they sure
are beautiful to look at. ;-) I imagine Corningware
saucepans are about the same but ugly. ;-)

Just bought my mother a blue Pyrex baking dish, but not for cooking!

I've seen those blue ones and they are pretty but
I don't like my food next to blue stuff. I don't like
to eat off of blue plates or eat in a blue room, etc.
Blue and food don't mix. I get slightly nauseated
with food on blue. I remember going to a restaurant
of some sort one long ago that was decorated in blue -
lots and lots of blue. I couldn't eat my food. Had
to take it home with me. And believe me there's almost
nothing that puts me off food, unfortunately.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?