Can we talk about how much better glass baking dishes are than metal ones?

I made two batches of banana bread last Sunday, one in a glass loaf pan and one in a metal one I got on sale. The glass one came out perfectly golden and cooked through even, but the metal one burned on the edges and stayed raw in the middle. Has anyone else noticed glass just handles heat more evenly for quick breads?

2 comments

2 Comments

blake_black471mo ago

America's Test Kitchen did a whole thing on this and confirmed glass heats more slowly but holds temperature better, which is exactly why your banana bread worked. Metal pans are just too conductive and create that hot-cold divide you saw. Your experiment pretty much settled it for me too.

kais671mo ago

I mean, is it really that big of a deal? People have been making banana bread in metal pans for decades and it turned out fine. My mom always used metal and I never heard anyone complain about her baking. I think this whole glass vs. metal thing gets blown way out of proportion sometimes. Yeah, your metal pan burned the edges a bit, but that could just be your oven running hot or not knowing how to adjust the temperature for different pans. Seems like a lot of fuss over something that's more about technique than the material itself.