Although metal pans conduct heat better, glass more than makes up for that because it is clear, so radiant energy can pass through the pan and help the crust bake. Metal and ceramic pans impede this.
Ceramic heats up more slowly than glass or metal, but it retains that heat quite well. One pitfall of ceramic is that the dish size can be inconsistent. Ceramic pie plates are often larger and deeper than the standard metal and glass pie plates, so recipes might have to be adjusted to fit their volume.
The pies baked in glass turned out just as well, but metal pans released the pies more easily. Ceramic plates have their own set of pros, but also come with more drawbacks.
Like glass dishes, ceramic pie dishes conduct heat slowly and evenly, which helps yield uniformly golden crusts and thoroughly cooked fillings, even when making fruit pies, like apple, that require lengthy cooks to soften down.
Glass pans tend to absorb heat quickly; as a result, food bakes more quickly in a glass pan than in a metal pan.
Choosing the right pan
That said, any pan is the right pan if it helps you put baked goods in the oven. The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.
Glass doesn't conduct heat well. Consequently, it takes longer to heat than metal or ceramic.
Glass pans offer thorough bakes by conducting heat evenly throughout your dough. Heat is delivered to your pie dough through conduction and radiant heat, as heat can travel through the glass to your baked goods. Being a great heat conductor makes this choice great for most pies.
Generations of cooks have counted on our glass pie pan, a classic for sweet or savory pies, quiches, cheesecakes and more. The tempered Pyrex® glass can go directly into a preheated oven, and it heats evenly for consistent results—yet it's just as great for making no-bake and freezer pies.
In most cases, you can go for glass
In most cases, baking your pie in a glass pan is your best bet. The outlet states that glass pie plates check off many boxes, calling them "an insurance policy" for foolproof pies. They're inexpensive, lightweight, and heat up slowly but evenly in the oven.
A glass pie dish is a great way to ensure the bottom crust is fully baked; using a baking stone or pizza stone is another trick. Baking on a stone ensures that the bottom crust on even the juiciest fruit pie will be done when the top is brown. Check out our step-by-step guide for How to Make a Pie Crust.
Vegetable oil - Lightly moisten a paper towel with vegetable oil and rub it over the surface of the pie dish to prevent sticking.
In many ways, ceramic is like glass: It conducts heat very well, but can cause over-browning in sweet dishes. The biggest advantage of ceramic is that these dishes look pretty! Foods can be served and stored in their baking dish! Ceramic pans are best for casseroles (for savory dishes, cobblers, bread puddings, etc.)
Cons Of Using A Ceramic Glass Smooth Tops
The surface is very delicate and might crack when a pan hits it too hard. A huge downside is it can cost a bit when replacing this type of cooktop. If turned on, the heat isn't as visible and may give burns to anyone touching the surface.
First, think about the material it's made from: Metal and enamel pie tins are better at cooking pies with pastry on the bottom, reducing the risk of the dreaded soggy bottom. But if you're planning on leaving it in the dish to serve, a metal tin may not look as pretty.
Our new recommendation is to place the pie plate on an unheated metal baking sheet before sliding it into the oven. The metal pan still helps conduct heat to the bottom of the pie but without risk of cracking the Pyrex plate since it heats up gradually.
For a pastry or mash topped pie then go for a deep dish to hold the filling - it can be metal, enamel ceramic, earthenware or pyrex - anything that is ovenproof. Individual pies are the easiest when it comes to serving up!
Do not oil or grease glass pie plates. Thin, aluminum pie pans are a poor choice because they cook unevenly. If you have to use them, double them up and use two. Dull metal pie plates are better than shiny metal pans for making pies.
A pie's place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown.
These require even heat, when you don't want heat concentrated on top or on bottom of the baked goods. Bottom rack: it's best to bake pies on the bottom rack. Pie filling is quite insulating and prevents the bottom crust from cooking without more heat directed to the bottom of the pan.
Our recommendation is to place the pie plate on an unheated metal baking sheet before sliding it into the oven. The metal pan still helps conduct heat to the bottom of the pie but without risk of cracking the Pyrex plate since it heats up gradually.
Ceramic is similar to glass. It takes a while to heat up, and it can lengthen your cooking time.
Most modern ceramics have a crystalline molecular structure. Typically ceramic is stronger than glass of the same thickness, and more resistance to heat and thermal changes.
In addition, ceramic bakeware evenly distributes heat, ensuring that food is cooked evenly. As a result, ceramic bakeware is often the best choice for cooking delicate items such as fish or custards. Finally, ceramic bakeware is easy to clean and is often dishwasher-safe.