Baking in metal means you can bake a dessert until the center is done, remove it from the oven, and not have to worry about the pan continuing to bake the edges. Glass, however, will retain the heat, and continue to bake what's inside, resulting in either an underbaked center or an overbaked edge—or often both.
Can I Substitute a Metal Pan for a Glass Pan? Yes! If the recipe you're following originally calls for a glass pan, just know you may need to shave 5 to 10 minutes off the baking time.
Absolutely! Glass baking dishes have a variety of uses in the kitchen, from baking cakes and pies to roasting vegetables and baking casseroles. One of the main benefits of glass baking dishes is their versatility.
Not to mention, glass is heavier and more fragile. I use metal, specifically aluminum, 90% of the time! If all you have is a glass pan, here's what to do: try dropping the temperature from 350°F to 325°F and increasing the time anywhere from 5 to 15 minutes, depending on the volume of batter.
Generally, glass is oven-safe if taken from room temperature and put in a moderate-temperature, preheated oven. The key thing is to avoid temperature shocks (which will cause the glass to shatter). Some glass is specifically designed for oven use (either by being tempered or made of borosilicate glass).
There are three basic types of glassware: soda-lime, tempered, and borosilicate. Soda-lime glass is the most common glass type in kitchens, found in cups and jars, and is more susceptible to breaking from extreme temperature changes, and therefore is not a good option for the heat tolerance required of bakeware.
Only glass with an oven-safe label should be placed in your oven. Avoid high heat: Most glassware manufacturers suggest using temperatures no higher than 350°F. However, some companies have a higher heat range allowance, which is why it is important to check with the manufacturer before use.
If you do find yourself needing to bake a cake or a similarly sugary treat in a glass dish, many bakers suggest reducing the oven temperature by 25 degrees in order to minimize your risk of over-browning.
As you can see in the photo, the slower transfer of heat to the batter means cakes baked in glass (or ceramic) will take longer to cook than those in metal (5 to 8 minutes longer, according to a test with yellow cake done by Cook's Illustrated).
Aluminum is good for cakes, bars, and pies—but also for breads: focaccia, sandwich loaves, and rolls. Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges.
This means it takes longer than metal to heat up, but it also holds heat longer than a metal pan. Because of this, brownies baked in a glass pan will need more time to bake. That slow heat-up and additional time can result in brownies with hard, overly-baked edges and a questionably “done” center.
Metal loaf pans conduct heat quickly and easily, which helps bake loaves evenly by allowing the heat to pass through the pan and into your dough. Glass loaf pans act as insulators, and take longer to heat up than metal pans which may prolong the time it takes to bake the loaf.
The major disadvantage of glass cookware is that it can break if dropped or exposed to rapid changes in temperature. That's why it is most often used in the oven, where the temperature change occurs evenly and slowly. Some pots are safe on the stovetop, but it's best to check the seller's use recommendations first.
Baking in metal means you can bake a dessert until the center is done, remove it from the oven, and not have to worry about the pan continuing to bake the edges. Glass, however, will retain the heat, and continue to bake what's inside, resulting in either an underbaked center or an overbaked edge—or often both.
Bakes more quickly than metal: If you need to substitute a glass pan for a metal one, you will need to decrease the oven temperature by about 25 degrees to ensure that your baked good does not bake too quickly and burn.
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.
You want to be sure the glass cookware pieces you are using for the oven are labeled oven-safe. Look for dishes with a clearly visible Pyrex logo or consult the manufacturer suggestions for use in the oven. Pyrex is oven-safe up to 425 degrees F.
Best of all, your kitchen should smell heavenly when the cake is done baking. For the Classic Birthday Cake made in a 9” x 13” pan, bake it for 45 to 48 minutes at 325°F until it tests done.
Make Sure It Is Oven-Safe Glass
To know whether or not your glass cookware is oven safe, look on the bottom of the dish for a Pyrex symbol or other notation that the glass is safe to put into the oven. If you cannot find a definitive marking, consult the manufacturer.
Some of Dawn's favorite baking tips:
Bake your cakes at 325° not 350°. This will allow your cake to rise more. Don't grease the sides of your baking pan. Greasing the sides of the pan will not allow your cake to climb the edges of the pan and grow tall.
Glass baking dishes tend to retain heat longer than metal, keeping your lasagna warmer as you bring it to the table. That's not the only plus, though – glass is also naturally more non-stick than aluminum. That means that when you're done enjoying the delicious lasagna, cleanup doesn't have to be a challenge.
"Avoid sudden temperature changes to glassware," the Pryex website reads. "DO NOT add liquid to hot glassware; place hot glassware on a wet or cool surface, directly on countertop or metal surface, or in sink; or handle hot glassware with wet cloth." (The all-caps emphasis is theirs.)
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. The hard edges we see here are more pronounced in high-sugar, high-fat recipes; your casserole or bread pudding are less likely to be adversely affected.
Yes, aluminum foil is ideal for oven use. Aluminum foil is safe and convenient and helps reflect heat to enable your food to cook evenly. It also withstands the highest temperatures in most home ovens, making it an excellent choice for baking and cooking.