Glass vs metal pans

Metal pans conduct heat quickly and cool quickly, while glass heats more slowly and holds that heat longer. Because glass keeps heat so well, recipes written for metal can brown too much or overbake on the edges when baked in glass.

The University of Nebraska-Lincoln Extension gives a simple rule: reduce the oven temperature by 25 degrees F when substituting a glass pan for a metal one. It also advises keeping the depth of the food the same when changing pans, so a glass dish of a different size may need a time check.

Bakers often pick metal for crisp edges, even browning and tender cakes, and pick glass for fruit crisps, bar desserts and baked puddings, where the clear sides show how far the bottom has browned. Glass can break with sudden temperature changes, so it should not go from freezer to hot oven or onto a cold, wet surface.