Glass vs Metal baking
For all of the baking recipes on Milk Street, should we assume that all of the cake/loaf pans and pie plates are metal and not glass? Most of my pie plates are glass so I would probably need to adjust temp/bake time if the recipe was designed for metal.
Comments
Hi John -
For loaf and tart pans, you can assume metal. For pie plates we prefer glass. Glass heats up gently and evenly, priming the pie for a consistent, but slightly slower bake. It also provides an easy window into doneness, which ensures that the pie dough is completely cooked. For 9x13 baking pans we generally specify if it’s necessary for the pan to be metal and, otherwise, either glass or metal should work. Just keep in mind that glass heats up more slowly so cooking times may be on the higher end of a range.
Hope that helps!
Best,
The Milk Street Cooking Team