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Picked a glass loaf pan over metal after 8 years of burnt edges
Honestly, I always grabbed my grandma's metal pan and just dealt with dark crusts on the sides. Switched to glass for a banana bread last Saturday and the edges came out even, no scorch at all. Has anyone else made this switch and noticed a real difference, or was it just my oven being weird?
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betty_ward10d agoMost Upvoted
Three weeks back I made a meatloaf in glass and the bottom stuck so bad I had to soak it overnight. Metal gives you that dark crust on purpose, it's flavor. My cornbread comes out with a proper shell in metal, glass makes it pale and soggy on the sides. Plus glass can crack if you put it on a cold counter after it's hot. I'll keep my grandma's pan and just scrape the burnt bits, at least it's cooked through.
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avery7219d ago
Burnt bits on purpose? That's just stubbornness with extra steps.
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