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I finally switched from glass to metal loaf pans after a year of burnt crusts
Picked a dark steel pan over a cheap nonstick one and my banana bread actually baked even all the way through for the first time, has anyone else noticed their glass pans scorch the bottom?
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lindamartin22d agoMost Upvoted
Oh man I just heard on a baking podcast that glass pans basically fry the bottom because they hold heat way longer than metal does.
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jadew6322d ago
The real trick people miss is that glass pans are actually great for some things if you just adjust your oven temperature down by 25 degrees. I've been doing that for years with my grandmother's glass baking dishes and they come out perfect every time. The problem isn't the glass itself, it's that most recipes are written for metal pans so you have to tweak the heat. Once you figure out that simple fix, glass pans become a lot more useful than people give them credit for.
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