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I found a recipe and at the end of it, it says to use a glass cooking dish that goes into the oven~? Why couldn't you use a non-stick type or something else~? I usually change my ingredients around a bit, but this is new and I don't know what to do. Would a Pyrex dish work~? Only problem I have an ovals ones and not a square rectangular type. Thanks.
This isn't glass what I have, it is coated white. Why does a dish make the difference in cooking something~? Like when I make pancakes on a coated skillet, they turn out totally different and better than a Teflon skillet. How come~? Stupid questions of the night, I know.
Glass conducts heat differently than metal so you may have to adjust the temperature if you use metal. Metal can also reacts with some acidic foods and cause an off taste. What are you making?
...Like when I make pancakes on a coated skillet, they turn out totally different and better than a Teflon skillet...
I've found that pancakes tend to spread-out quicker in a Teflon pan than in an iron skillet or coated pan. This makes the pancakes thinner and not as fluffy.
Some dishes are supposed to be baked in glass or Pyrex because cleanup is easier. I find that casseroles work best in glass or Pyrex, or even stonewear.
If a recipe calls for a glass baking pan, it means Pyrex, or a similar product. But you can substitute a ceramic baking dish or a silicone baking dish.
A metal pan will change the cooking time and often requires a different baking temperature. Also, as noted above, don't use a metal pan for acidic foods. Also, don't use a metal pan for recipes that will have a baked on residue. You can scrub a Pyrex pan, but scrubbing a metal pan can scratch it and ruin the finish.
Most recipes that call for a glass baking dish will give the size of the dish. You can use the round baking pan if the recipe will all fit into it. It will probably change the baking time.
This is not intended to be an insult. Just worried that some beginners do not know. You can not bake in just any glass. It must be a Pyrex, or similar glass specifically made to go into the oven. Ordonary glass will probbaly break if you try to bake in it.
That white Corning Ware is glass and it is intended to go into the oven, so you can bake in that.
Also, metal is not used for food that will be cut in the pan, because, again, it can damage the finish.
Using glass in the oven, never exceed 350 degrees F.
The recipe calls for the temp to be 375 degrees
Quote:
Originally Posted by oregonwoodsmoke
This is not intended to be an insult. Just worried that some beginners do not know. You can not bake in just any glass. It must be a Pyrex, or similar glass specifically made to go into the oven. Ordonary glass will probbaly break if you try to bake in it.
That white Corning Ware is glass and it is intended to go into the oven, so you can bake in that.
Also, metal is not used for food that will be cut in the pan, because, again, it can damage the finish.
I am definitely not a beginner and have been cooking for around 40 years~! I've just never seen a recipe calling for glass or ever used it except my coated Pyrex dishes.
Quote:
Originally Posted by oregonwoodsmoke
If a recipe calls for a glass baking pan, it means Pyrex, or a similar product. But you can substitute a ceramic baking dish or a silicone baking dish.
A metal pan will change the cooking time and often requires a different baking temperature. Also, as noted above, don't use a metal pan for acidic foods. Also, don't use a metal pan for recipes that will have a baked on residue. You can scrub a Pyrex pan, but scrubbing a metal pan can scratch it and ruin the finish.
Most recipes that call for a glass baking dish will give the size of the dish. You can use the round baking pan if the recipe will all fit into it. It will probably change the baking time.
Maybe the reason for the recipe calling for glass is because it has artichokes in it. I also know very well about scratching the coated pans. I used the wrong type of sponge once and only once.
Quote:
Originally Posted by Dirt Grinder
I've found that pancakes tend to spread-out quicker in a Teflon pan than in an iron skillet or coated pan. This makes the pancakes thinner and not as fluffy.
Nope, I don't think so. When I make pancakes in a coated pan, they turn out all evenly brown. When I used the Teflon pan, they came out half brown and half white (which didn't look like they were even cooked. They didn't even taste too good either.
Quote:
Glass conducts heat differently than metal so you may have to adjust the temperature if you use metal. Metal can also reacts with some acidic foods and cause an off taste. What are you making?
I'm making an egg dish called "Eggs in Purgatory" which requires artichokes.
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