Glass or metal or stoneware: Which is the "right" pan?

When it’s time to bake, you reach for the pan you have, often without thinking about what it’s made of. If your recipe calls for a 9″ x 5″ loaf pan, you grab the one in your cupboard and fill ‘er up. What might surprise you is that your results can be dramatically different, depending on whether you’ve baked your recipe in a glass or metal pan. Stoneware, another common material in bakers’ kitchens, has its own set of behaviors.

Glass or metal or stoneware? Does the pan you bake in make a difference? You bet! Click To Tweet

Let’s explore how the pan you’re baking in can change your results.

glass or metal via@kingarthurflour

Glass or metal pan? It’s all about heat transfer

When you put something in the oven to bake, the ideal scenario is for a smooth, even transfer of the oven’s heat from the air around your pan through its sides and in turn, through the batter or dough within. As the ingredients warm up, the magic happens. Leaveners are activated, things rise and are eventually set in their finished form, all while the kitchen smells heavenly.

The ideal vessel for baking in most cases is a light-colored pan made from a metal that’s an efficient heat conductor. (Read more about pan colors and their effect on baking.)

Aluminum is the material that most professionals reach for.

glass or metal via@kingarthurflour

Glass pans are extremely common – and they have advantages of their own – but be aware that they are insulators. Glass slows the flow of heat between the oven’s air and your batter, until the glass itself heats up. Then the glass retains heat far longer than metal will.

Because of these properties, batter baked in glass often takes longer. At the same time, it’s easier to over-bake brownies in a glass pan, because it takes longer for the center to cook. By the time the center finishes, the glass is acting like a heat sink, and the outer edges of your brownies are getting very tall and probably pretty hard.

What’s good about glass? It’s non-reactive, which means it won’t corrode from the acid in your lemon cake, or change the flavor of anything you bake in it. You can see through it, which is great for pie crusts; just peek underneath! And once glass heats up, it will do a good job of making sure bottom crusts get crisp and golden.

Stoneware: the wild card

After doing some research, I learned why I’ve had such inconsistent results with stoneware. With this kind of pan, it’s all about the composition of the clay, and in some cases, how it’s made.

Hand-thrown pie plates will bake differently than a stoneware pan made from liquid slip poured into a mold. A hand-thrown plate is likely to have more air pockets in it, which will slow down heat transfer. The amount of minerals and metals in the clay itself also determines the rate at which heat can move through the pan.

glass or metal via@kingarthurflour

The brownie bakeoff

We make several batches of our Fudge Brownie recipe, and bake them side by side in the same oven for the same amount of time.

See the edge of the glass pan batch climbing up and curling inward? The glass heats up more slowly than metal, melting the sugar in the batter. Once the glass is hot, it holds on to the heat instead of transmitting it inward. The hotter edge causes the batter to climb higher and cook further than the batter in the other pans.

glass or metal via@kingarthurflour

Brownie lineup, left to right: corner pieces baked in metal, stoneware, and glass.

As you can see, the different shapes and dimensions of the pans give some distinct differences when you line them up.

All three brownies have nice, shiny tops. The metal pan is a true 8″ square. The stoneware pans’ sides are slightly sloped, and the dimensions are more like 8 1/2″ square, so the batter is spread a little thinner.

The glass pan shows the most dramatic difference between the top and bottom dimensions, but the curve you see at the back of the brownie is on display, as well as the downhill slope toward the brownie’s inner corner. The outside edge of this brownie is much crunchier and harder than brownies from the stoneware or metal pans.

glass or metal via@kingarthurflour

Pound cake prospects

Pound cake is a high-sugar, high-fat formula that takes more than an hour to cook all the way through. As this lineup of cakes shows, reaching for glass or metal or stoneware will change the way the cake bakes. The shapes of these pans are different, with glass having the widest span across the top.

It’s interesting to note that the dome of the glass-baked cake is the lowest; that’s a function of slower heat transfer. The outside edge also shows the rounded, souffléd edge we saw on the brownies. The taller tops of the metal and stoneware cakes are a result of the heat traveling faster from edge to the center, activating the leavener before the center set and sending the middle upward.

glass or metal via@kingarthurflour

Surprising slices

The cross-section of these cakes are a surprise at first. I expected the glass slice to have the darkest, thickest crust, but the reverse is true.

On further reflection, I realize the insulating properties of the glass protect the bottom edge to a degree. The metal and stoneware pans have darker edges; as the heat moves through the batter, it helps the tops get higher, but the sugar and fat in the formula cook more efficiently (and get darker) where they’re in contact with the pans.

glass or metal via @kingarthurflour

Choosing the right pan

King Arthur Flour recipes are tested in metal pans, for their baking efficiency and accuracy for size. Glass pans’ dimensions can be all over the place (try taking a measuring tape to the store next time you shop; you might be surprised). Stoneware composition varies too much to rely on for testing (different levels of conductivity and sizes are often not exact).

That said, any pan is the right pan if it helps you put baked goods in the oven. 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. The hard edges we see here are more pronounced in high-sugar, high-fat recipes; your casserole or bread pudding are less likely to be adversely affected.

Stoneware just takes some getting to know; once you learn how your pan bakes, you can make any adjustments that work for you. And you can always reach out to the Baker’s Hotlineif you’re not sure where to start.

Let us know what your favorite baking pan is made of, and what you’re baking in it, in the comments below.

Susan Reid

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.


  1. June A Oehley

    If a recipe is shown on YouTube with a glass cassarole dish, all I have is Life Time Stainless Steel dish. Should I follow the temperature and time or add 25 and a few minutes. It is a no carb hamberger, egg mixture with shredded cheese on top.


    1. Susan Reid, post author

      Hi, June. Stainless steel isn’t a great conductor of heat (only slightly better than glass), so I think you can follow the time and temperature that the YouTube recipe gives. I would check your casserole 5 to 10 minutes earlier than the time given, just to be sure. You can always bake it for longer! Susan

  2. Heather

    Would you make any changes with cast iron? I have a few cast iron pieces and just got a bundt pan and am curious if I’d need to change anything with these.

    1. The Baker's Hotline

      Hi Heather! It will perform closest to stoneware so it could take some trial and error with your particular pans. Something important to keep in mind is that it will retain heat for a long time, so whatever’s in it will continue cooking after you take it out of the oven. Annabelle@KAF

  3. Sue Carbaugh

    I am struggling with getting dense baked goods – banana bread, zucchini bread, brownies, etc. – to get done in the middle. I have adjusted the oven racks, used different types of pans, lowered/raised the oven temperature, all to no avail. Foods get done, or over-done on the outside but are still doughy in the middle. Cookies and pies come out great. An oven thermometer shows the temp to be spot on. Any advice?

    1. Susan Reid, post author

      Sue, when you say you’ve used different pans, are you saying you’ve switched from glass or ceramic to metal? Because the results you describe sound like you’re using the former. For metal pans, simple aluminum is best for quick breads and brownies. One other variable I’m curious about: is yours a convection oven? Because having that fan on can also create the results you describe, cooking outsides before insides are done. One last thing to try for quick breads if you haven’t is our tea loaf pan. It does a great job of baking dense quick breads more evenly. Susan

  4. Mike

    Recipes that I have seen for pies often state that the oven temperature should be 25 degrees Fahrenheit lower if using glassware instead of metal (similar adjustment might have to be made for other shapes). Hope that helps!

  5. Karen McDonald

    Thank you for the informative comparisons. I have purchased a bundt pan from a thrift store that has no manf. markings. It looks & feels like glazed stoneware. I’ve had no success finding a match on internet.The bottom is 2″ smaller than the top. Most like the polish ceramic pans. I tried baking a cake in it last weekend. In the pan, the top was burnt and the bottom was pudding. I’ll try again using lower temperature and longer bake time.

    1. Susan Reid, post author

      Hi, Karen. I would be cautious about baking in that pan, Karen. Given that it has no markings, you can’t be sure that the glaze doesn’t contain lead, which is often the case for decorative ceramics of unknown origin. If you do bake in it, make sure you don’t use acidic ingredients; they can leach lead out of the glaze. Otherwise, your idea was correct; also, maybe place on a lower rack in the oven. Susan

  6. jill Garvey

    I have a glut of Pampered Pantry stoneware that I have not used often. Today I am baking a gingerbread cake. The only 9″ square pan I could find was stoneware. Not sure if it will bake more quickly or not. Any thoughts?

    1. The Baker's Hotline

      It’s hard to tell, Jill, without seeing the pan and having baked in it before. The best thing to do is to check on your cake early and often, and don’t be afraid to extend the baking time as necessary until the cake tests done. (Insert a toothpick into the center and make sure it comes out clean before taking it out of the oven.) We predict that your cake may need about 5 extra minutes in the oven. Make a note after you bake the cake so that next time you’ll have an idea before you begin about how to adjust the baking time. Good luck and happy baking! Kye@KAF

  7. Margaret Gurney

    It seems to me that the examples pictured are misleading. The pans appear to be different sizes to begin with, so of course you would get different results—even if you compared different size loaf pans made of the exact same material you would get different results if you used the same amount of batter. Am I missing something?

    1. Susan Reid, post author

      Hi, Margaret. The volumes of the pans are the same: 8″ square, 9″ x 5″ loaf pan. It’s not physically possible to get glass to have the same sharp corners that metal does; that’s part of the point (it has more thermal mass as well as being an insulator). Many people just use the pans they have in their cupboards, not thinking about how the material it’s made of can affect the results they get. Susan

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