Does it matter whether you use a glass or metal baking pan?
Here’s When to Use a Glass or Metal Baking Pan
Updated on Mar. 20, 2019
If you’re trying to declutter your kitchen and choose one 13×9 pan (or 8×8, or loaf pan, or…you get the idea) for all your cooking and baking needs, I have some bad news: You might want to consider keeping two. Whether you reach for a glass or metal baking pan depends on a few factors.
Psst: You need these 13x9s in your collection.
When to Use Metal Bakeware
When I was a restaurant chef, everything we used was metal. Glass not only had an increased chance of breaking at our high-volume usage, but the metal pans were just more versatile. Metal bakeware minimizes cleanup on dishes like braised short ribs—you can put the pan directly on the cooktop to sear the meat before adding liquid, covering it with aluminum foil and transferring it to oven to braise. You could also place it directly underneath the broiler to melt cheese on top of your casserole after it bakes.
On the flip side, while metal is a great conductor of heat, it’s not ideal for retaining heat. It will heat up rapidly, but it loses that heat just as quickly when it’s removed from the oven. It’s also important to remember that acidic foods can react with the material, adding a slightly metallic flavor to your meal.
Reach for metal when you’re: making quick-roasted meals, browning food or braising meats.
Skip metal when you’re: making casseroles you want to stay warm in the pan or cooking acidic foods (like fruit cobblers or anything tomato-based).
When to Use Glass Bakeware
Glass is the 13×9 choice of most home cooks (myself included). It might not be great at conducting heat (so it’ll be slow to heat up), but it will retain that heat for significantly longer than a metal pan. This makes it the ideal choice for making tried-and-true casseroles, which may sit on the countertop for some time before serving. In general, glass bakeware is also more dinner table presentable, so it’ll look great if you bring the whole casserole straight to the table.
The one thing you should never do with glass bakeware is put it underneath the broiler. The tempered glass is designed to handle heat but the broiler is too intense; it will definitely crack your dish (or worse). It also can’t be used on the stovetop, so don’t plan on simmering pan drippings in it to make gravy.
Reach for glass when you’re: serving casseroles in the baking dish.
Skip glass when you’re: transferring casseroles from the oven to the stovetop or broiler—even if it’s just to melt cheese on the top of a casserole at the end.
Now that you have the lowdown, try these 13×9 recipes for a crowd. You’ll know just what pan to use.
Potluck-Perfect 13x9 Recipes
Baked Spaghetti with Cream of Mushroom SoupBeing cheesy is a good thing when you're talking about baked spaghetti with cream of mushroom soup. It's cozy, cheesy and promises lots of leftovers.
Mint BrowniesWith an effervescent green hue shining from the center, these mint brownies look stunning and taste novel and delicious. The nice part? They take less than an hour to pull together.
Fold-Over Tortilla BakeHere’s something a little different to shake up taco night. But don’t reserve this zippy dish for a weeknight—it’s perfect for potlucks and serving company, too. something a little different from the usual tacos. It's special enough for potlucks or dinner guests. —Deborah Smith, DeWitt, Nebraska
Double Nut BaklavaIt may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana
Classic Chocolate CakeIf you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. —Betty Follas, Morgan Hill, California
Cuban SlidersThese Cuban sliders are packed with ham, cheese and pickles and baked with a buttery, Dijon mustard topping.
Lemon Coconut BitesThe tangy lemon flavor of this no-fuss dessert is especially delicious on a warm day. It gives me delightful flashbacks of selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York
Pepperoni-Sausage Stuffed PizzaFor 30 years, friends have been telling me to open a pizzeria using this recipe. It even freezes well. —Elizabeth Wolff, Carmel, Indiana
Chocolate Chip Cheesecake BarsThese irresistible chocolate chip cheesecake Bars are the perfect blend of chewy chocolate chip cookie and creamy cheesecake. They're the ideal treat for any occasion and easy to make and even easier to enjoy.
Creamy Make-Ahead Mashed PotatoesWith five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois
Monkey Bread with Frozen Bread DoughOur sticky, sweet, warm, pull-apart monkey bread with frozen bread dough takes less than an hour to make. Breakfast, movie night and potlucks will never be the same.
Banana Sundae DessertThis banana sundae dessert is sure to be a family favorite! You get a taste of chocolate, banana and strawberries in every bite of the frosty treat. It does take a while to assemble, but it's worth it in my book. —Caroline Wamelink, Cleveland Heights, Ohio
Holiday Brunch CasseroleIf you'll be having overnight company during the holidays, you may want to consider this hearty casserole. Guests will be impressed with its bountiful filling and scrumptious flavor. It's the perfect Easter breakfast or Christmas casserole. —Nelda Cronbaugh, Belle Plaine, Iowa
Chocolate Chip Cookie DelightIncluding the hands-off time it spends chilling in the fridge, chocolate chip cookie delight is a low-lift layered dessert of chocolate chip cookie crust, cream cheese filling and creamy pudding.
Bacon Cheeseburger SlidersDive into this comfort food staple: bacon cheeseburger sliders are bursting with flavor, thanks to gooey, melty cheese, loaded burger, and crispy, savory bacon. They're a mini version of your favorite bacon cheeseburger, but better.
Coca-Cola CakeOur coca-cola cake recipe uses not one but two cans of everyone's favorite soda. Move over, mayonnaise! Cola is our new favorite ingredient for an irresistible chocolate cake with an amazing chocolaty glaze.
Chive & Onion Hash Brown PotatoesA friend once told me about a potato dish her mother used to make. She remembered that Swiss cheese and butter were standouts. Here's my re-creation—and my friend actually liked it better than her mom’s version. —Barb Templin, Norwood, Minnesota
Almond-Coconut Lemon BarsGive traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
7-Layer Bean DipTo make this zesty 7-layer bean dip, you simply layer the ingredients onto a platter. I like to call it a "walking dip," because you can scoop some on a plate with a few tortilla chips, then take it with you as you walk and talk with guests. —Marieann Johansen, Desert Hot Springs, California
Strawberry Pretzel SaladWhat's a potluck without strawberry pretzel salad? This summer side dish (or should we say dessert?) is definitely a recipe to keep in your back pocket.
Buffalo Chicken LasagnaThis Buffalo chicken lasagna recipe combines two favorite comfort foods: classic Italian lasagna and hot wings with blue cheese.
Potluck Banana CakeI found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. —Kathy Hoffman, Topton, Pennsylvania
Breakfast CasseroleThis easy overnight breakfast casserole will become your new go-to recipe any time you have company in town.
Peanut Butter Custard Blast"Ooey, gooey, great!" is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. —Marilee Evenson, Wisconsin Rapids, Wisconsin
Pumpkin French Toast CasseroleOur pumpkin French toast casserole combines cinnamon-raisin bread, cream cheese and fall spices with canned pumpkin. Prep the casserole in the evening so you can pop it in the oven when you wake up.
Candy Bar BrowniesThe two kinds of candy bars baked into these brownies make them an extra-special treat. —Sharon Evans, Clear Lake, Iowa
Bacon Potato BakeThis cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. —Helen Haro, Yucaipa, California
Blueberry Angel DessertMake the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas
Vegetable StrataWe always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, Washington
Chicken Hashbrown CasseroleChicken hashbrown casserole is a true comfort food favorite. Even better, this recipe is as easy as combining the ingredients and setting them to bake.
S’mores BrowniesMy family simply adores my daughter's fudgy s'mores brownies. The cinnamon graham cracker crust and the dark chocolate brownies bring our passion for s'mores to a whole new level! —Jennifer Gilbert, Brighton, Michigan
