My rule of thumb would be to very lightly grease the pan, no matter what kind it is. If you're making anything with caramel or is very sticky, you will definitely need to grease your pan. The only instance where you wouldn't grease a pan would be if you're making angel food cake.
Glass or dark-colored pans can cause the edges to overbake or even burn. Always grease the pan thoroughly with shortening, softened butter, or cooking spray. (Do this even if the recipe doesn't specify.)
Baked goods don't release from glassware as easily as other materials. Be sure to grease them well.
There are several different types of grease that are suitable for greasing cookware, including shortening, nonstick cooking spray, olive oil, canola oil, vegetable oil, coconut oil, bacon fat, and butter. Be aware that a little bit of the grease's flavor is likely to make its way into your baked goods.
The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.
Glass bakeware is heavier and slower to heat than metal, but once it's hot…it retains that heat for much longer. So when using a glass pan to bake something like a cake or batch of brownies, you may find that the sides and bottom are brown at a much faster rate than the interior cooks.
You can safely bake in a glass pan if labeled oven safe. With baking in glass, reduce the oven temperature by 25°F (about 15°C) below your recipe indicates and increase the baking time by 10 minutes.
Your food is literally forming a chemical bond with the pan. So to prevent that from happening, you'll need some kind of lubrication, like oil or butter, to act as a buffer between the pan and your food. If you don't have a buffer, you'll increase the risk of those chemical bonds forming and your food sticking.
When a cake bakes in a non-greased pan, it will adhere to the glass or metal instead of having a thin layer of fat or oil working as a layer of defense. So, in your attempt to remove the cake from the pan the cake will struggle to come out, which will often result in the crumb tearing or falling to pieces.
Greasing alone is usually plenty to prevent your cake/quick bread/etc. from sticking in a cake pan and it certainly gives an edge to even nonstick pans. Greasing and flouring is primarily necessary when you want to have an extra barrier between a high-sugar cake and a pan to decrease the odds of the cake from sticking.
Aluminum is good for cakes, bars, and pies—but also for breads: focaccia, sandwich loaves, and rolls. Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges.
We hate to say it – we've got nothing against glass, we promise! – but metal does an overall better job than glass of baking almost everything except for acidic desserts. It bakes evenly because it heats up so quickly.
Yes. Olive oil [1] can be used to grease a pan, but there are better choices than this. The smoke point of olive oil is relatively low, meaning it will start to smoke and break down at high temperatures.
When it comes to greasing pans, vegetable oil and shortening are actually better choices. They may not impart any extra butter flavor to the “crusts” of your cake, but they are both more effective at preventing cakes from sticking than butter.
If you don't know how to grease a pan it's super important to learn, otherwise your cakes will stick and not release. And it's not just for cakes! Brownies, bars and cookies also need some sort of nonstick surface to bake on otherwise you'll have a mess to clean up.
Butter and lard are great cooking spray alternatives. They're soft enough to spread into loaf pans and muffin tins with your fingers. You don't have to get your hands messy to use these products, either. Use a piece of parchment paper or paper towel to help grease.
Glass can break or shatter in the oven due to thermal shock. What is thermal shock? Thermal shock is the result of severe temperature changes. For example, if you take a glass container from the refrigerator, and place it in a preheated oven, the quick temperature fluctuation can cause the glass to crack or break.
Yes, Pyrex can go in the oven. You can use Pyrex glass cookware to cook, bake, warm or reheat food in pre-heated conventional and convection ovens.
In general, you probably don't want to use glass or ceramic in temperatures higher than 425ºF. So if you're in a pinch and need to use glass or ceramic cookware for recipes that call for baking pans, reduce the baking temperature by about 25ºF.