Cooking qualities between Glass and metal pans
I have this recipe that is of the cake family. The base is canola oil and sugar. Whenever I cook this pan in a square glass pan it cooks perfectly. However, when I use metal pan it doesn't cook properly. I don't fully understand why this is.
Best Answer
This is completely normal. The pan stands between the heat source and the cake. It lets through radiation and also conducts heat at different speeds. Also the convection patterns in the oven are changed by the shape of the pan. You cannot predict which pan will speed up or slow down the baking by comparing it to another pan, because the relationships are complex. But you can simply bake a cake and observe both.
As to how to avoid it: baking by time simply makes no sense. It is a coincidence that you have a combination of oven and pan which bakes the cake in exactly the time the author suggested. As you found out, as soon as you change the pan, the time directive doesn't work.
Bake your cakes until they are done. This way they will work in any pan as long as the general height/area ratio is right.
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Retains heat better than metal: A glass pan is pricier and heavier than a metal one and retains heat better (which is why a metal pan cools quickly on the counter and a glass one does not) and is great for keeping a dessert warm at the table, like a hot fudge pudding cake.Is it better to cook in glass or metal pan?
The MVP in action. Aluminum is good for cakes, bars, and pies\u2014but also for breads: focaccia, sandwich loaves, and rolls. Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges.Does glass cook different than metal?
Glass bakeware is heavier and slower to heat than metal, but once it's hot\u2026it retains that heat for much longer. So when using a glass pan to bake something like a cake or batch of brownies, you may find that the sides and bottom are brown at a much faster rate than the interior cooks.Is there a difference in baking time between glass and metal pans?
Something to keep in mind is that you should reduce baking temperature by 25 degrees and check the food often as it may be ready up to ten minutes earlier if you are substituting a glass dish for a metal baking pan. This is because glass doesn't heat up as quickly as metal but will become very hot once heated up.Is it better to cook with glass?
Although glass is a good conductor of heat, it fails to disburse it evenly, and therefore glass utensils are not at all efficient for stovetop cooking, as they easily form hot spots causing the glass to crack.Different Types Of Baking Pans - Glass Baking Pans Vs Metal
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