Glass vs Metal Matters More Than You Think | Gear Heads

When shopping for a baking pan do you consider the material? Gear Heads hosts Hannah Crowley and Lisa McManus show you how glass and metal result in different baked goods.

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00:00 - Glass vs Metal Bakeware
00:19 - Testing Method
00:49 - Yellow Cake Testing
05:24 - Yellow Cake Tasting
06:23 - Brownies Testing
07:27 - Brownies Tasting
08:21 - Quiche Testing
09:48 - Quiche Tasting
10:57 - Uses for Glass Bakeware

[brettdomenick]

The things I love about my glass pans, is that they’re so much easier to clean and take care of. You can use metal knives in them without scratching, you don’t have to worry about the what chemicals might be on the non stick coating, and I can throw it in the dishwasher which for 99 percent of what I’m cooking… might be the most important factor

[amrys_argent]

As the person who not only does the baking but also has to *clean* the pan, my family's just going to have to continue suffering through cakes without crisp 90° corners.

[ML-xhrd]

As much as I appreciate this comparison, I think a better comparison would be between that lovely (expensive) William Sonoma Pan vs an inexpensive pan like the ones sold at Target and Walmart. This would help answer the question as to whether or not the expensive is really worth the extra cost.

[OneWildTurkey]

When I use glass for cakes, I butter the bottom and sides, then sprinkle a layer of sugar everywhere. It comes out MUCH easier and doesn't leave anything behind - as long as I get a smooth layer of sugar. If you use that on Wednesdays, it's a lot better because calories don't count on Wednesdays.

[marcilk]

Did you lower the temperature 25° for the glass pan? I’ve always learned you lower the heat 25° and cook longer. It should bake more evenly sides to middle then.

[l-wolverine]

Simply put;
- Glass = Entrees: Lasagna, Casserole, & Pasta.
- Metal = Desserts: Brownies, Cakes, & Pies.

[roberthii]

An old bakers wisdom says when baking in glass vs metal, a slightly lower temp and longer bake is key

[AlvaSudden]

The thing about brownies is that people like all different types. I would go with the glass because you get fudgy ones in the middle and chewier ones at the sides.

[linleyfloyd]

Thank you for helping me solve the brownie problem. Been married 46 years. Never been able to make brownies the way my Sweetie likes them. We have turned a corner, now. Thanks again.

[debparker]

I've listened to everything they had to say about these two different pan types and what goes through my head is a thing that a friend of mine who was a pilot would say every once in a while, "this appears to be a operator headspace and timing issue." In other words it isn't the type of pan they're using it's the way they're using the pan. An experienced baker would correct for all of these things that they're pointing out as "problems." in other words, they're not issues with the different pan types, they're issues with the way the baker is prepping, timing, and using the pan and the oven.

[nataliesweatland]

Sorry ladies, I’ve baked with my Pyrex all my baking life and will continue to use these same glass dishes my grandmother and mother used. You can use them forever, and unlike the metal dishes, Pyrex doesn’t rust.

[mive]

Cake made in a glass pan is the perfect homemade frosting delivery method. The imperfections in the cake require extra frosting.

[joanhyde]

You can use parchment paper to help the cake come out of the pan glass or metal.

[SamiKelsh]

I don't know what this says about me, but every time they said the glass bakes were worse, I just felt bad for the glass bakeware. Like, it's ok buddy, you might not be my first choice for a tarte au citron, but it's not like I'm gonna trust a metal pan to make stuffed peppers! (Also, as a fudgy brownie enjoyer with maximum Chewy Edge Experience, I'm not ditching my pyrex and I wouldn't un-recommend it for anybody using my trusted brownie recipe)

[HardCold-Alquan]

I cook brownies in glass, and once covered after cooled, the edges end up moist like the rest.

[dialga]

Something that should be mentioned is that the majority of metal pans these days are nonstick coated, so they won't last and will need to be replaced when their nonstick properties fade. Glass will always perform the same and can last a lifetime. The nonstick coating of metal pans will also get damaged when you use metal utensils in them, but glass won't be damaged by them. So I'll stick to my durable glass pans, but stainless steel and aluminum are options too.

[marynimocks]

What I’m noticing however, is that the glass wins for height on each dish. They all look yummy!!

[wks-iu]

I love the fudge brownie in a glass pan. I love it when the sides make the edges a bit chewy to mix with the soft brownie inside….great texture combo!

[marigoldkat]

The reason I use a Pyrex glass dish is that I can keep the brownie in it and use a metal scraper. A glass pan and a metal pan serve completely different purposes—it's not just about taste.

[anneoreilly]

The crispy edges on brownies are the BEST part - glass all the way!