Pyrex Casserole
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Pyrex Casserole
Which is better, a Pyrex casserole dish or a metal/nonstick baking dish?
I've always used nonstick baking dishes/casserole dishes for making casseroles, cakes, etc. However, they don't last all that long (maybe a year or so) before pieces of the coating start flaking off and I have to buy a new one.
I'm wondering, would it be better to buy a glass or Pyrex-type casserole dish? Do things bake in these dishes the same way they bake in the metal dishes?
Thanks for any information you can give me!
You will get much more use out of glass/Pyrex bakeware. Some people keep theirs for 30 years and longer.
For casseroles, you will get similar results as metal pans. I suggest using cooking spray (such as Pam) on the pans so your food won't stick. Over time, you will get some brown or black stains on them, which you can scrub off with a scouring pad.
You can bake cakes and bread in glass pans; however, you will get more browning and thicker crusts, which some people don't like. For cakes, you should lower the oven temperature by 25 degrees when baking in glass. Be sure to grease and flour the pan to be absolutely sure your cakes won't stick. Or use a baking spray, such as Pam with flour.
If you bake a lot of cakes, I'd go to a store that specializes in cake-making and decorating, and get some professional weight aluminum pans. You will have to grease and flour these pans also. As you've experienced, the nonstick stuff is just too much hassle, as it always starts peeling off.
Glass pie pans are excellent, as they bake the bottom crust well so it's not soggy. If your pie crust browns too quickly in glass, add 2 tsp lemon juice or vinegar to the water you mix into the dough, which will reduce browning.
Go, go Pyrex!
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