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Mar 1, 2008 12:15 PM

Question about Pyrex

I do not bake cookies, cakes or pastries, but often use baking pans for roasting vegetables, heating up prepared foods and cooking the occasional meatloaf and roast chicken. I do the vast majority of this cooking in Pyrex and it has occurred to me that perhaps the results would be improved in some vague way if I used another type of pan. Not that anything is wrong with the results apart from the perpetually disappointing roast chicken, but am I missing something by having Pyrex as my go-to pans?? (I do own a large, heavy ss roaster (from Bridge Kitchenware..not sure of the brand name) but it usually is just too large to cook meals for just two people)

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  1. We roast a chicken almost every week. We had been using Pyrex but last week we used a 9X13 cake pan. Big difference. You should definitely try it. We don't have a regular raosting pan but the regular 16" pan with handles would be a tight fit in our oven. I am going to look for a good 9X13 lasagna pan

    2 Replies
    1. re: Jack_

      Thanks to you both for responding. Jack, was the browning superior on the chicken roasted in the metal pan? I have a convection feature on my oven but have never used it(!!) Will remember not to use Pyrex when I get up the nerve try it someday!

      1. re: erica

        Yes. It also helps to start at a higher temp, like 450, for 1--15 min before lower it for the remainder of the roasting

    2. I don't bake or roast in glass any more, for several reasons. A major reason is that the maker of my convection oven recommended using metal, not glass. I believe the reason was for evenness of heat distribution. Another reason, is that I hate how those big ol' glass pans take up so much room on the table.

      I'd definitely try a good metal pan for roasting chicken. For roasting vegetables I would choose a metal pan.

      I, too, cook for two. Sometimes I find really good bakeware at Home Goods, discounted.

      1. The authorities say that a heavy metal roasting pan radiates heat into the sides of the roast, browning it better and cooking more evenly than light metal or Pyrex. I think this is true.

        I have a large AllClad roasting pan for the celebration turkey, whole ham or standing rib roast, and it's wonderful. For everything else, for years I've roasted in heavy aluminum WearEver frying pans -- a 10" for a small chicken or loin of pork and a 12" for a large chicken with onions and mushrooms scattered about. Chickens come out spectacularly good. The long handles make the pans easy to maneuver for basting. Mine are 25 years old, look like hell and cook like heaven.

        1. Not sure if this will help, but I've also heard that when you use glass cookware, such as Pyrex, or dark metal pans, you're supposed to turn the temperature down 25 degrees from what the recipe calls for.