Are you planning to bake brownies? A pie? A casserole? When you decide on what pan to roast or bake with, you shouldn’t reach for the first one you see in your kitchen. There are some materials great for certain baking situations, while terrible for others.
Glass Bakeware is a poor conductor of heat, but distributes heat evenly. This means the glass doesn’t heat up quickly but will stay hot longer when heated. This is a great advantage when serving braises or casseroles you want to keep warm once out of the oven. Avoid glass when making recipes with a lot of sugar (brownies, cookies, pound cakes, etc) because it may start to burn before being cooked all the way through. Stick to glass when making bread pudding, savory casseroles or braised dishes that will be served and placed on the table.
Metal Bakeware is better at conducting heat compared to glass pans. They pick up heat quickly, but will also lose it quickly. Stick to metal when you’re roasting food and desire browning, such as roasting potatoes or vegetables. Cakes, muffins, cookies, breads and tarts bake well in metal pans. Do not use metal pans with foods you want to keep hot for a period of time before serving. Be careful with storing foods in metal aluminum pans because it will react with foods, leading to unwanted metallic flavor.
Best In Glass: Casseroles (for savory dishes, cobblers, bread puddings, etc.), pies
Best In Metal: Cakes, muffins, cookies, breads, tarts
Now go ahead, get baking!