cake pan?
#13
I have corning wear for 46 years that have not exploded. My older pyrex has gotten thrown out over the years as they were getting worn and scratched. The newer glass says that it can go from the freezer to the oven without cracking, so I buy that now.
#15
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Tin pans do that. I tried many different baking utensils, and hands down, my results are perfeect every time in glass pans. Mine are all Pyrex. I use them for everything, bread, casseroles, cakes, crisps, brownies, everything. If it goes in my oven, in is in Pyrex. The only exception is my big roaster (22 lbs turkeys big), it is stainless steel.
#16
Super Member
Join Date: Jul 2012
Location: Vancouver Island, Beautiful BC
Posts: 2,090
I am late to the party.
I have very old, definitely not made in China cake pans and only use them lined with parchment paper. I do not store a cake in the pan, but remove it once baked.
The food mill someone mentioned, my meat grinder is the same, it oxidizes, so I wash it before each use. It is ancient, used to be Mum's really heavy metal.
I have very old, definitely not made in China cake pans and only use them lined with parchment paper. I do not store a cake in the pan, but remove it once baked.
The food mill someone mentioned, my meat grinder is the same, it oxidizes, so I wash it before each use. It is ancient, used to be Mum's really heavy metal.
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