Should You Use Dark Metal, Shiny Lighter-Colored Metal or Glass Bakeware

Helping you prepare healthy foods in a hurry

Alice Henneman, MS, Registered Dietitian and Extension Educator
University of Nebraska Cooperative Extension in Lancaster County

More Tips

Should You Use Dark Metal, Shiny Lighter-Colored Metal or Glass Bakeware?

If you're uncertain about which pans to use for baking, these tips may help decide the best type for different foods. The two major differences in bakeware materials are their effect on baking time and how much food browns.

Foods absorb more heat and bake faster in glass or dark metal containers than shiny lighter-colored metal ones. In turn, they may be done in less time.

TIP: When substituting a dark metal or glass baking pan in a recipe specifying a shiny lighter-colored metal pan, some bakers reduce the oven temperature by 25 degrees F to allow for a faster baking time.
Foods brown more in glass and dark metal baking pans than in shiny lighter-colored metal ones:
- Some cooks bake cookies and cakes in shiny lighter-colored metal pans as they prefer a lighter brown color for these foods.
- When baking pies and breads, darker pans or glass pans may be preferable.
  
  NOTE: Some people choose glass over dark metal as it is easier to see how a food is browning.
A nonstick finish on pans can be harmed if you cut foods while they're still in this type of pan.

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Developed By:

Alice C. Henneman, MS, RD
Extension Educator
University of Nebraska
Cooperative Extension in Lancaster County

Fax: (402) 441-7148
Phone: (402) 441-7180
E-Mail: ahenneman1@unl.edu
Web site: lancaster.unl.edu/food

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