Is it better to bake in a glass or metal pan?
Chef's answer
Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges. But whatever you're baking, it's important to remember that not every metal pan is a great metal pan.
Frequently asked Questions 🎓
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Glass is an insulator. It takes longer to heat than metal, which is a conductor. Because of this, loaves baked in glass pans may have different baking times than what a recipe calls for.
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The extra water that STP-treated Scallops absorb cooks off, resulting in "shrinkage" and a dry, bland taste. Finally, the addition of STP to Scallops can make the meat tough or rubbery and produce a tart, metallic "chemical" flavor..
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Metal, especially aluminum, is the better heat conductor. It has just the right amount of thickness not only to heat and brown quickly but also to cool off quickly once the pastry has browned. Glass, on the other hand, takes its time to heat. But choose an aluminum pan for pre-baking all your pie shells..
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STP-treated Scallops will not brown well, due to the extraneous water they've absorbed. The extra water that STP-treated Scallops absorb cooks off, resulting in "shrinkage" and a dry, bland taste. Finally, the addition of STP to Scallops can make the meat tough or rubbery and produce a tart, metallic "chemical" flavor..
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Glass slows the flow of heat between the oven's air and your batter, until the glass itself heats up. Then the glass retains heat far longer than metal will. Because of these properties, batter baked in glass often takes longer.
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Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges. But whatever you're baking, it's important to remember that not every metal pan is a great metal pan.
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Microwave convection ovens can use metal and foil safely during the convection cooking. Metal (aluminum foil) can be safely used in a microwave but certain guidelines must be followed to prevent damage to the oven..
A few more cooking questions 📍