What are the best kind of baking pans?

Answer by  poohwriter (110)

Glass pans require a longer cook time, but bake very evenly. They are also heavier to remove from the oven. Good metal (read thicker) bake very well, but the sides and bottom become done first and can form a tougher "crust". Silcone is not a good idea because of the contaminates that leak from it when heated

Answer by  roatley (79)

All these pans, metal. glass and silicone all have thier pros and cons. Metal is traditional, conducts heat and is inexpensive. Glass conducts and retains heat well and will never loose its shape, and silicone will never stick and your baked goods are easily removed. The cost of glass and silicone are usually double in price.

Answer by  dotfret (282)

I use metal ones, and I line them with greased baking paper. Or pre-bake them greased before use. I find glass ones heat up too slowly, and non-stick don't work.

Answer by  technogeek (6640)

Each kind of pan has their own advantages and disadvantages. Metal has to be greased in order to kep the irem from sticking to the pan. Glass also needs to be oiled, but not as much as metal. Silicone does not need to be greased or oiled, but there is no density to the pans.

Answer by  Amber40 (24961)

Every pan is good for different situations. For instance a metal pan would be good for something like cook a meatloaf of baking bread. Glass is a good choice when you are baking something like a casserole since the glass will insulate the food making it cook more evenly. Silicone is used for making sweets or things that stick.