Glass or Ceramic Bakeware? (Update-purchases made)

[AngelaGT]

I am replacing my metal bakeware,  I am moving away from heavy metal reactivity.  Is glass recommended or ceramic? Brand recommendation?

Thanks!

I decided to purchase the Caraway Cookware set Carawayhome.com and a pizza stone and bar stone pan from Pamperedchef.com.

These items should take care of most of my basic cooking and baking needs.  

Thank you for all your wisdom in my research.

Edited September 13, 2020 by angelaguptathomas

[PeterPan]

Hold it, for baking? What do you want to bake? 

Pyrex, Anchor Hocking, etc. make glass baking dishes. 9X13, 8X8, etc. and they're pretty traditional for cakes, brownies, casseroles. Now you can get them in a *deep* version that I really like. 

There's also glass *cookware* that Corning used to make. You can find it on ebay.

You can also grease/flour your aluminum cake pans and line them with parchment. Then you're getting the baking properties of the aluminum without the aluminum. 

I own stainless steel bakeware that I got at Kitchen Collection years ago. I forget what the brand was. You might be able to google and find some. Try amazon. It's very nice and I have it in cake pans (just the regular 9"), 8X8, jelly roll, etc. 

Williams Sonoma has some gold tone coated pans that are aluminum but again would be less problematic if you don't scratch the coating. We use their ¼ sheet pans in our toaster oven.

So yeah, Target will have tons of options for glass baking dishes. I also like corning ware, but I tend to use that for *wet* things, like a cobbler. Can I roast a chicken in corning ware? I suppose, but I always do it in my glass 9X13 type pans (pyrex, anchor hocking). Here I'm saying they perform differently, but I just baked up a dab of spice cake in a small corningware dish and it did nicely.

I think buy some of everything and you'll know what you like. 

Adding: Have you considered enameled cast iron? Comes at lots of price points and might work for some of your purposes. Even Walmart has it sometimes.

[Pen]

 

Glass works well — only issue I know of is risk of explosive breaking.  I have used Pyrex. 

 

[PeterPan]

1 hour ago, Pen said:

explosive breaking.

Hehe, yeah with thermal shock. I alway try to be careful that my landing surface is not *wet* when I set down hot pyrex because yes it will break, shatter, be the end of it. 

Also, in the old days everything was rated for stovetop *and* oven. Now they're going thinner and corning is often no longer rated for both.  

[gardenmom5]

dh is known for his dinner rolls.  a niece who had moved away, was determined to make them for thanksgiving.  So, she practiced before the "big day".  They wouldn't turn out, she made several attempts - then called him and had him walk her through.   For starters - she was using a glass baking pan.  so under no circumstances would I suggest glass, and would suggest it be avoided unless you don't care how your item turns out.

[regentrude]

29 minutes ago, PeterPan said:

Also, in the old days everything was rated for stovetop *and* oven. Now they're going thinner and corning is often no longer rated for both.  

It is not the thickness that matters, but the thermal shock resistance.
Pyrex has changed the formula for the glass they are using. The old Pyrex was a borosilicate glass and resistant to thermal shock. The new American Pyrex (since 1998) is a soda-lime glass that is not as thermal shock resistant. (The Europe made Pyrex is still borosilicate.)

 

So for the OP: I would only consider European made or vintage glass bakeware.

Edited September 11, 2020 by regentrude

[PeterPan]

29 minutes ago, regentrude said:

It is not the thickness that matters, but the thermal shock resistance.
Pyrex has changed the formula for the glass they are using. The old Pyrex was a borosilicate glass and resistant to thermal shock. The new American Pyrex (since 1998) is a soda-lime glass that is not as thermal shock resistant. (The Europe made Pyrex is still borosilicate.)

 

So for the OP: I would only consider European made or vintage glass bakeware.

That's true that they reformulated it. However *some* of the new stuff I've bought has been noticeably thinner. https://www.target.com/p/pyrex-9-34-x13-34-deep-glass-bakeware/-/A-76431266#lnk=sametab  Here, this is the exact product. Comes in 9X13 and 7X11. I like it a lot, bought a couple. I haven't put calipers on it, but I'm just saying it feels *thinner* and makes you less confident. Most of my glass baking dishes are quite thick and sturdy. This thing looks like something you'd want to roast a chicken in but doesn't inspire confidence for that. 

But you know, that just means a shopping trip is in order, hehe. Also op might see if there's a Corningware *outlet* near her. They can be fun places to find stuff. If she wants older/vintage, then antique shops, etc. can be an option. But really, it's easy to get stuff new just by going to walmart or Target. I really like the rose colored stuff they've come out with the last few years. 

https://www.target.com/p/anchor-hocking-laurel-3qt-rosewater-bake-dish/-/A-52134592#lnk=sametab  Here's that rose stuff. Very pretty, nice and thick. I got the pie dish of it and use it for quiche. 

Edited September 11, 2020 by PeterPan

[PeterPan]

https://www.target.com/p/pyrex-15-34-x10-34-glass-baking-dish/-/A-16654609  Mine is a little bit *deeper* than this, but still having a baking dish this size is SO fun. Use it a ton. 

[PeterPan]

So a total nothing story. Early in my marriage I had this "gooey butter cake" recipe I made, and people would RAVE over it. Thinking I was being smart, I gave the recipe to someone (a new bride). She actually made it and brought it, and it SO was not the same. I'm like WHAT HAPPENED??? Turned out I always made it in a *glass* 9X13 and she used metal.

https://www.amazon.com/Norpro-Stainless-Steel-Jelly-Baking/dp/B000F741DU/ref=sr_1_4?crid=3HDTEAHOF9WAA&dchild=1&keywords=stainless+steel+jelly+roll+pan&qid=1599839418&sprefix=stainless+steel+jelly+r%2Caps%2C174&sr=8-4  This is a metal jelly roll pan like what I have. I think maybe the brand is different, but it's basically the same. And Norpro is pretty solid. The trick with the stainless is to make sure it's a thick enough product so it bakes nicely.

So me, if I want to bake some sweet potato fries (which my ds LOVES btw), I'm going to use that stainless jelly roll pan. It just gives better results. I'll also do them in my toaster oven, same gig, on metal. I use both metal and glass in my toaster oven. I use my toaster oven a LOT, and I have both thin, inexpensive glass pie dishes (shallow, fit nicely) and various metal ¼ sheet pans or pans made for toaster ovens. I go for stainless mostly. I think I have a couple that are enamel on steel.

If I'm doing frozen fish pieces (breaded, battered) then glass works fine. If I'm roasting/baking a piece of salmon, both glass and metal work. I *prefer* metal for that, but that's just me. If I'm baking pieces of cod with oil and spices, I go glass. Roasting chicken, glass. 

[Carol in Cal.]

Metal for cookie sheets, and BTW avoid the Williams Sonoma gold tone as it has tiny bumps on the bottom that make burn marks.  Stainless steel or aluminum are good; shiny metal much better than dark.

Ditto for roasting pans for Big Roast Beasts.  Williams Sonoma has a fantastic set that comes with a deep, shiny rectangular stainless steel pan, a rack, and lifters.  It’s always on sale around Thanksgiving and it’s wonderful.

For everything else, gotta be Pampered Chef stoneware.  Best pie pans EVER, better than metal or glass.  Best pizza pans.  Best casserole pans.  Best covered baking pans.  Best bread loaf pans.  I have their bar pan but have not tried it yet (found it in a thrift store).  I am sure I will adore it also.  You ARE supposed to avoid thermal shock with these.  So when I take them out of the oven I put them on a cork trivet or a cold burner on the stove for a bit.  Most of the ones I have have a decorative glaze on the outside so they go right to the table once they have cooled off a little bit.  They are also pretty easy to clean—scrape out what you can with their plastic scraper, and then pour in hot water and the food bits just release right off after a soak.  

[Pen]

 

My cookie sheets are Graniteware. Granite Ware? (Some people seem to say Grannyware?)  (metal with an enamelized outside) which I think is okay to not add heavy metals to food.   These are Brown with white speckles.  

[gardenmom5]

1 hour ago, PeterPan said:

 

  This is a metal jelly roll pan like what I have. I think maybe the brand is different, but it's basically the same. And Norpro is pretty solid. The trick with the stainless is to make sure it's a thick enough product so it bakes nicely.

 

I've found aluminum bakes better than steel.    

I threw out my (costco, and calphalon) steel baking pans because my aluminum ones gave a much better result.   has to do with how the different metals conduct heat.  I have some by "Fat Daddio's."  We also ONLY use a slip-bottom pan for cheesecake. (with a pan on water on the bottom rack so the top doesn't split.)  the springform pans have uneven heat distribution because of the clip on the side.   

 

[PeterPan]

3 minutes ago, gardenmom5 said:

I've found aluminum bakes better than steel.    

I threw out my (costco, and calphalon) steel baking pans because my aluminum ones gave a much better result. 

Yeah, but op started off this thread wanting to go in the other direction, *away* from aluminum. 

[gardenmom5]

22 minutes ago, PeterPan said:

Yeah, but op started off this thread wanting to go in the other direction, *away* from aluminum. 

she wanted away from metal - that would include steel.

[PeterPan]

32 minutes ago, gardenmom5 said:

she wanted away from metal - that would include steel.

We'll see! Some people decide they want all the way to no metal for health reasons and some just toss the aluminum. If she didn't realize she could get stainless with no teflon/nonstick, it might be a new idea for her. 

I went all glass for a while, including glass skillets. Now I have stainless, enamel on cast iron, a variety of things. I assume she's just working out the balance she wants. But for most things, stainless is pretty nonreactive, meaning it could probably be an option.

[athena1277]

2 hours ago, Carol in Cal. said:

For everything else, gotta be Pampered Chef stoneware.  Best pie pans EVER, better than metal or glass.  Best pizza pans.  Best casserole pans.  Best covered baking pans.  Best bread loaf pans.  I have their bar pan but have not tried it yet (found it in a thrift store).  I am sure I will adore it also.  You ARE supposed to avoid thermal shock with these.  So when I take them out of the oven I put them on a cork trivet or a cold burner on the stove for a bit.  Most of the ones I have have a decorative glaze on the outside so they go right to the table once they have cooled off a little bit.  They are also pretty easy to clean—scrape out what you can with their plastic scraper, and then pour in hot water and the food bits just release right off after a soak.  

Just a warning to those using unglazed stoneware.  They are not recommended for gluten-free cooking, unless you have dedicated gluten/gluten-free dishes.  The problem is that gluten is sticky and it’s pretty much impossible to absolutely get it all out of stoneware, even if it looks clean.  Same for wooden kitchen tools.  

[Tree Frog]

6 hours ago, Pen said:

 

Glass works well — only issue I know of is risk of explosive breaking.  I have used Pyrex. 

 

 

5 hours ago, PeterPan said:

Hehe, yeah with thermal shock. I alway try to be careful that my landing surface is not *wet* when I set down hot pyrex because yes it will break, shatter, be the end of it. 

Also, in the old days everything was rated for stovetop *and* oven. Now they're going thinner and corning is often no longer rated for both.  

My understanding is that it's not only thermal shock. Some people have had it explode in the oven and microwave. I believe there are  boardies who have had this happen to them.

From googling "thermal shock", I discovered there's a group looking at the possibility of a class action lawsuit against Pyrex. While not extremely common, it's not uncommon, either.

 

4 hours ago, regentrude said:

It is not the thickness that matters, but the thermal shock resistance.
Pyrex has changed the formula for the glass they are using. The old Pyrex was a borosilicate glass and resistant to thermal shock. The new American Pyrex (since 1998) is a soda-lime glass that is not as thermal shock resistant. (The Europe made Pyrex is still borosilicate.)

 

So for the OP: I would only consider European made or vintage glass bakeware.

The newer pyrex looks green when viewed from the top. The older (I assume containing borosilicate glass) is clear. I can post a picture when I'm on my phone. The difference is very visible.

 

[KungFuPanda]

5 hours ago, PeterPan said:

Hehe, yeah with thermal shock. I alway try to be careful that my landing surface is not *wet* when I set down hot pyrex because yes it will break, shatter, be the end of it. 

Also, in the old days everything was rated for stovetop *and* oven. Now they're going thinner and corning is often no longer rated for both.  

I still use my old corningware for both. I’m never getting rid of those pieces!

[marbel]

I despise ceramic bakeware, even the beloved Pampered Chef stuff, and gave all mine away. I much prefer glass for most baking. I love my old pyrex 13x9 "lasagne pans" (in which i have never made lasagne).  But I also have a mix of old Baker's Secret nonstick cake pans, and my mom's ancient and very beat up cookie sheets.  I line pretty much everything with parchment paper when I bake. 

 

[prairiewindmomma]

Stainless steel is considered non-reactive, generally, I would aim that way....18 gauge, and lined with parchment paper, for some things.  Glazed ceramic and glassware don't cook the same. 

I would also look at a good cast iron (like Staub) precisely because you do want the iron leeching from the reactivity.

If you go glassware, I'd choose a borosilicate. OXO makes one line here, or you need to order European made stuff.

[mathnerd]

I have old pyrex made of borosilicate glass - I don't like the greenish newer soda glass ones, they tend to chip even with light use. Amazon has some european borosilicate bakeware.

All my newer pans have been stainless steel: some are from All-Clad https://www.all-clad.com/Bakeware/c/Bakeware_category?q=%3Adefault%3AisMarketing%3Atrue%3AGammes%3AD3%2BStainless%2BOvenware&text=&target=product&show=All

and some are from an Italian company (https://www.steelpan.it/en/) that they sell at TJ Maxx.

I don't use aluminum, ceramic or non-stick bakeware.

BTW/ Lodge sells cast iron bakeware which are great (I have a couple of them): https://www.lodgecastiron.com/bakeware

Edited September 11, 2020 by mathnerd

[AngelaGT]

On 9/11/2020 at 7:59 AM, angelaguptathomas said:

I am replacing my metal bakeware,  I am moving away from heavy metal reactivity.  Is glass recommended or ceramic? Brand recommendation?

Thanks!

I decided to purchase the Caraway Cookware set Carawayhome.com and a pizza stone and bar stone pan from Pamperedchef.com.

These items should take care of most of my basic cooking and baking needs.  

Thank you for all your wisdom in my research.

 

[itsheresomewhere]

Just a warning from experience -  do not put acid foods into those pots unless you can cook and wash quickly.   Cooking an acid based food ( like tomato sauce) over a long time in it starts eating away the ceramic coating making it no longer non stick over time.  Also, make sure you don’t use any metal in it as even though it is not supposed to harm it, it does. 
 

Personally, I only have one of the ceramic pans now.  I went back to my heavy gauge stainless steel and cast iron.  I do have some silicone for baking and love it. 

Edited September 13, 2020 by itsheresomewhere

[Tree Frog]

3 hours ago, angelaguptathomas said:

 

Thank you for quoting yourself when you update in the first post. It makes it much easier to find. I hope your new mattress and cookware work well for you!

[Pen]

On 9/11/2020 at 4:59 AM, angelaguptathomas said:

I am replacing my metal bakeware,  I am moving away from heavy metal reactivity.  Is glass recommended or ceramic? Brand recommendation?

Thanks!

I decided to purchase the Caraway Cookware set Carawayhome.com and a pizza stone and bar stone pan from Pamperedchef.com.

These items should take care of most of my basic cooking and baking needs.  

Thank you for all your wisdom in my research.

 

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