Post # 1
Is there a huge difference between these? I don’t really bake at all aside from the boxed powder stuff which I use a metal non stick for. But I want to get into baking real food. Is glass or ceramic or cast iron better for some things and not others? Does it make a difference?
Post # 3
Cast iron is great for dutch ovens and pans. They are heavy as can be, so I don’t use them for a lot of oven baking. For cakes, pies, casseroles, I use ceramic.
Post # 4
I use glass pans for baking casseroles and such. I have ceramic pans for cakes and baked goods. I don’t bake anything with cast iron, but Darling Husband and I do have a cast iron skillet that we use when we do steaks in the oven.
ETA: Sorry – I’m sure that really isn’t very helpful!
Post # 5
Depends on what you’re cooking. Glass can be great, same with ceramic, but the definite benefit of cast iron is that it can be cooked on the stove top and transferred to the oven. Cast iron heats slowly, but once it’s hot enough, it provides you with even heating. Good for searing and whatnot because it’s even. Glass can shatter at too high of temps, but honestly you’d have to take it from the freezer and put it in a very hot oven to shatter. I use glass all the time. It does make a difference though.
Post # 6
Hmm, so it sounds like for dinner type meals, like casseroles, either glass or ceramic would be fine? One wouldnt be better than the other?
Post # 7
I use mostly glass (easy to clean, doesn’t scratch). Cast iron and even sometimes ceramic is too heavy for me to be maneuvering, especially when hot and with oven mitts (not much dexterity).
Post # 8
I use all 3, it depends on what I’m cooking.. if you aren’t a big cook I suppose you could get away with choosing just glass but I would feel limited if that were the case.
Post # 9
Glass or ceramic for sure! Cast iron is kinda hard to clean and keep.
Post # 10
I bake quite a bit and come from a family of bakers! I’d recommend glass baking dishes for dishes like lasagna and casseroles. Older vintage glass baking dishes are less likely to break because they are made of a better quality of glass. (This may change because they just recently realized that this was a problem!) A stoneware baker can be good for breads and some types of chicken… they are good for crisping. Don’t purchase non-stick cookie sheet, cake pans, or muffin tins. They will be more likely to wear out quickly because the non-stick wears out. A plain heavy duty stainless steel cookie sheet will last a lifetime! I have noticed that the plain ones are more expensive, but I know that they are worth the price! (Just another point in their favor, non-stick items have been known to cause health issues!)
Post # 11
We used to have nice ceramic bakeware but we’re a little rough with cleaning, especially when it’s a larger piece and sometimes we’re not as gentle as we should be when taking it out of the oven. Eventually little tiny cracks started forming and they all broke.
Now I almost exclusively bake with metal (they’re not fancy, they’re what chefs use in their kitchens) and I just transfer them over to the ceramic or glass when they’re finished cooking.
I love them! I can stack them and can mishandle them as much as I want without worrying. They’re so much easier to clean too!
Post # 12
Depends on what I’m making in the oven.
For cooking in the oven (lasagnas and such) I like glass. Turkeys def cast iron pans.
Baking (like @Vitsippa:) I actually prefer restaurant grade stainless steel.
The cookie sheets are my fave! But so expensive, I’m slooowly building my supply! 😉
I have a Le Creuset for certain dishes that require a dutch oven and nothing compares to it!
Post # 13
I personally prefer glass. I have cast iron but I NEVER use it because it can’t go in the dishwasher. I HATE HAND WASHING DISHES!