Serious Eats: Talk

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!

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