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Switched from metal loaf pans to glass last month
I used to get burned bottoms on my banana bread no matter what I did. Turns out glass distributes heat way more evenly and I can actually see when the crust is browning. Has anyone else made the switch and noticed a big difference?
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wesley_adams12d ago
...and the visibility thing is a game changer too, I used to have to poke my bread with a toothpick every ten minutes to check if the center was done. Now I can just watch the edges pull away from the glass and see when the top hits that perfect golden brown. Plus glass doesn't react with acidic stuff like lemon or buttermilk the way metal can...
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kellys7811d ago
...which is funny because I switched FROM glass to metal a few months ago and had the exact opposite experience. My mom swore by glass for years and her banana bread was always perfect, but mine kept coming out with this weird soggy layer on the bottom even after I cut baking time. Then I realized my oven runs hot on the bottom element and the glass was holding too much heat there. Went back to my old dark metal pans and the problem stopped. I guess it really depends on your oven and what you're used to.
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adam_patel11d ago
@wesley_adams disagree about the metal reactivity thing, most modern pans are coated or seasoned anyway.
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