Baking in Glass vs Metal

Do you get different results baking in glass vs metal?

I have made Gourmet's Banana Cake with Coconut Frosting several times recently (one layer cake). The recipe calls for a metal pan, but I've always chosen glass. Am I somehow skewing my results by not using metal?

Glass seems and feels more "clean" to me; also, when I (dish)wash my metal pans, rust drips from the corners and edges, which freaks me out (the pans are new).

PS - this isn't a plug for banana cake; it's just a semi-recent recipe that I found easy to make, and hubby loves it!

Thanks so much!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: