Glass bakeware works wonderfully for baking things like casseroles, meat, pies, quick breads, and lasagna. This makes ceramic bakeware fitting for special occasions and holidays.

Ceramic bakeware is best for things like casseroles, bread puddings, and cobblers, but also useful for cooking and heating foods under the broiler and in the microwave.Ĭeramic bakeware is an excellent choice if you also plan on serving dishes in your bakeware since it looks great and comes in many different colors. If I had to choose between the two, I’d buy ceramic because it is more versatile. While ceramic is fine for use here and great if you’re wanting to brown the contents of your dish or top it off with melted cheese. Ceramic cookware also conducts heat more easily than glass does and I find it more versatile.Īs with glass ovenware, you shouldn’t these under the broiler. Whereas, ceramics allow you to pick from a wide range of colors and designs, although most often ceramic bakeware comes in white. This feature differs to ceramic types and the beauty of it is that you can see if the baked goods are right to take out, e.g.

Glass bakeware pieces are transparent, most times clear, but sometimes tinted. Both are non-porous, meaning they won’t hold onto flavors or release anything into your food.

Glass bakeware tends to have a fairly nonstick quality, just like glazed ceramic bakeware does because of the smoothness of the surface. They are both considered inert materials and so they won’t corrode from acidic type ingredients, such as lemon.įor cakes etc., batter that’s baked in glass or ceramic will take longer than what it would in metal pans. These two types of cookware prevent lingering food flavors and require comparable care. I’ve found ceramic slightly better however. They are both easy to maintain and are hygienic.īoth tend to keep food warm on the table since they hold onto heat. Glass is perfect for casseroles, pies, and lasagna.Ĭeramic and glass mean no exposure to BPA. Glass won’t hold onto cooking flavors, nor will any release into food as it cooks. Since it’s transparent, you can monitor the baking of your goodies. It’s easier to tell if your food is done when using glass bakeware. Glass takes longer to heat up fully, but once it does, it holds heat consistently. Some common kinds of glass bakeware include glass baking dishes, pie plates, glass measuring cups, and bread pans. I talk about how these two glass types differ in performance in my article on using glass dishes in the oven. Today’s pyrex made in the US uses a soda lime composite. The older Pyrex dishes had this type of glass. Some brands use borosilicate glass, which is safe to use in the oven, microwave, and freezer. Tempered glass for the oven is safe to 450 ✯ (230 ✬). This kind of bakeware is see-through and retains heat well.

This gives the gluten a chance to relax (no shrinking or sliding) and also hardens the fat (superior flakiness).Glass bakeware is exactly what it sounds like - see my article about glass types that can go in the oven. The solution? Refrigerate the crust once you’ve rolled it out (while you prepare the filling). If you fill the crust and put it directly into the oven, that elastic gluten pulls the crust away from (and down) the sides of the pie pan. The gluten in pie crust becomes elastic as you roll the dough - the more you roll, the more elastic it becomes. If the dough has been refrigerated longer than that, give it about 20 to 30 minutes at room temperature to soften up before rolling.ĭoes your pie crust slide down the side of the pan as it bakes, or shrink away from the rim? That means you’ve rolled it too much, and/or not let it rest before baking. You want it to be stiff enough so it’s not sticky, but not so stiff that it cracks around the edges as you roll 30 minutes is just about right. Once you've shaped it into a disk (or a rectangle to make a slab pie, as shown above), wrap it in plastic or waxed paper, and chill it in the fridge. Pie crust is easiest to roll after about 30 to 40 minutes of refrigeration. Photography and food styling by Liz Neily

Tart plate