I wouldn't eat it, not because I think it would hurt you but it sounds gross.

To keep this from happening again, you can always line the pan or pans with parchment paper. It's not expensive, sold in the plastic wrap and foil section and helps with the clean up.

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.

It really isn’t worth it if there is a risk.

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.

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.