Metal bakeware, on the other hand, is great for baked goods and bread — even pies — making it much more versatile than glass. Beginner bakers might be more comfortable with a glass pie dish as an exception, according to Bon Appétit, though. Overall, however, metal allows heat to pass through to the food very efficiently, which means your food will cook more evenly and you won’t have the same issue of an overcooked exterior that glass can cause. Another bonus for metal bakeware is that it won’t break or shatter like glass will, particularly when it encounters sudden temperature changes.
One thing to consider with metal bakeware is that the finish or appearance of the metal matters. The darker the finish the more quickly the metal will heat up and the more heat it will retain. So bakeware that is darker will cook faster and can over-bake if you aren’t careful or watching it closely. Lighter pans cook more slowly and are a better option for bakes that could burn easily. The same is true of a shiny finish instead of a matte one. Matte finishes cause food to bake faster too, according to Taste of Home.
To keep things simple, Bon Appétit‘s recipe editor Liesel Davis has trick to understanding when to use glass instead of metal. The rule is “If a recipe calls for a ‘dish,’ that typically means glass or ceramic; if it calls for a ‘pan’ or ‘tin,’ go with metal.”