Loaf pan: pyrex or metal?
Going through some hand-me-downs, and we can keep either the metal or pyrex loaf pans. Which are preferable?
Both glass or metal (or stoneware, or silicone, or cast iron, for that matter) can produce great results. A lot of folks seem to gravitate to a particular material -- it suits them, so they swear by it.
What works best for you will depend a lot what you like to make, the recipes you use, and even your oven. You could do worse than mixing up a big batch of bread dough and baking loaves in the various pans, and seeing which suits you.
Metal will typically give you a nicer crust and more oven spring, since it conducts heat readily (glass is a heat insulator), so ideal if you use the pans for yeast breads. Still would hang on to a glass bread pan or two for things like quick breads and meatloaf.
If they are in decent shape, the pans that you plan to discard could make a nice housewarming gift -- put a bag or two of dry mix for quick bread or coffee cake in the pan (along with instructions!) -- and wrap nicely.
Cast iron is fantastic for some breads and as the earlier post says it's perhaps a matter of personal preference. I have just gotten rid of all the pyrex due to an alarming number of reports of exploding. Seems to depend on how old the pyrex is and whether it predates a change in mfg process. So I'd hold on to the metal, which do in fact make a great loaf.