What is better, a Pyrex casserole or a metal / non-stick baking?
I've always used nonstick baking casserole dishes to casseroles, cakes, etc. However, not last as long (maybe a year or so) before the start of the lining pieces flaking off and I have to buy a new one. I wonder, would it be better to buy a plate of glass or Pyrex casserole? Doing things in these dishes cooked in the same way they cook in metal plates? Thanks for any information you can give me!
You will be much more use of glass or Pyrex bakeware. Some people keep theirs for 30 years and older. For dishes, you get results similar to metal containers. "I suggest using cooking spray (like Pam) for dishes for food does not stick. Over time, you get some brown spots or black on them, you can scrub it off with a rag. You can bake cakes and bread in glass molds, however, will more golden and thicker crusts, which some people do not like. For cakes, you should lower the oven temperature by 25 degrees when baking in glass. Sure grease and flour the pan to be absolutely sure your cakes will not stick. Or use a baking spray like Pam with flour. If you bake a lot of cakes, go to a store that specializes in baking and decorating, and get some weight aluminum pots professionals. You will need to grease and flour these pots too. As you have experienced, the nonstick material is too much hassle, as it always starts peeling. glass cake pans are great, because the lower crust and bake as not soaked. If your pie crust browns too quickly in the glass, add 2 teaspoons of lemon juice or vinegar to the water is mixed into the dough, reducing gold. Go, go Pyrex!
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