Choosing the right bakeware can make the difference between a cake that rises evenly and one that sticks, or between perfectly crisp edges and a soggy bottom. Glass, metal and silicone each have clear strengths and a few trade-offs. This guide explains how each material performs, what kinds of recipes they suit best, and practical tips so you can pick the right pan for the job — and get consistently great results in your kitchen.
Quick comparison: at a glance
| Feature | Glass | Metal | Silicone |
|---|---|---|---|
| Heat conduction | Moderate — heats slowly, retains heat well | Excellent — heats fast and browns well | Poor to moderate — heats slowly, distributes heat evenly |
| Browning & crisping | Good once hot — edges brown nicely | Best — crisps and caramelises | Limited — doesn’t brown as much |
| Stick resistance | Naturally non-porous — use greasing for some recipes | Depends on finish — non-stick coatings help | Excellent — usually release easily |
| Durability | Fragile (can shatter with thermal shock) | Very durable (stainless or heavy-gauge aluminised) | Flexible and long-lasting if well cared for |
| Cleaning & care | Easy to clean; dishwasher safe (check brand) | Often dishwasher safe; avoid abrasive pads on coatings | Dishwasher safe; avoid grease build-up in folds |
| Best for | Lasagnes, casseroles, pies, fruit crumbles | Cakes, cookies, roasting, sheet trays, tarts | Muffins, mini cakes, soft bakes, freeze-and-serve desserts |
Glass bakeware (e.g. Pyrex-style)
Glass is a favourite for casseroles, pies and dishes you want to serve straight from oven to table. It heats more slowly than metal but retains heat longer, which helps keep food warm after removal from the oven. Because glass is transparent, it’s useful for watching bottom browning.
Pros
- Even heat retention — keeps food warm for serving.
- Non-reactive and easy to sterilise.
- Attractive for oven-to-table presentation.
Cons & tips
- Prone to thermal shock — avoid moving directly from freezer to hot oven.
- Slower to brown — you may need a slightly higher temperature or a final blast under the grill.
- Heavier and can break if dropped — handle with care.
Metal bakeware (stainless steel, aluminised steel, non-stick)
Metal pans are the workhorses of a baking kitchen. They heat quickly and brown and crisp better than glass or silicone — ideal for cookies, roast vegetables and any bake where a golden crust matters.
Pros
- Superior heat conduction — fast and even browning.
- Durable and available in many shapes and finishes.
- Lightweight options and professional-grade heavy-gauge pans available.
Cons & tips
- Thin metals can produce hot spots — choose heavy-gauge or aluminised steel.
- Non-stick coatings can scratch — use silicone or wooden utensils.
- Some metals react with acidic foods — prefer stainless or anodised aluminium.
Silicone bakeware (e.g. muffin molds, specialty shapes)
Silicone is flexible, lightweight and famous for easy unmolding. It’s ideal for intricate shapes, muffins, mini cakes and frozen desserts you want to pop out cleanly.
Pros
- Excellent release — most batters pop out without greasing.
- Flexible and space-saving for storage.
- Oven and freezer safe — versatile for chilled desserts.
Cons & tips
- Less browning — place silicone on a metal tray to improve heat transfer.
- Sometimes retains grease or odours — wash thoroughly.
- Choose food-grade, thick silicone for best results.
Which material should you choose for common recipes?
- Brownies & bars: Metal pans for even baking; glass for chewier texture.
- Cookies: Heavy-gauge metal trays for crisp edges.
- Cakes: Metal tins for consistent rise.
- Pies & tarts: Glass or metal; metal gives the crispiest base.
- Muffins & mini shapes: Silicone for convenience.
- Casseroles & lasagne: Glass offers great oven-to-table performance.
Practical buying tips
- Pick metal for browning, glass for casseroles, silicone for molds.
- Invest in a few high-quality essentials.
- Thicker materials heat more evenly.
- Handle non-stick coatings with care.
- Grease or line pans when recommended.
Care & safety — short checklist
- Avoid thermal shock with glass.
- Check oven limits for silicone.
- Hand-wash non-stick if recommended.
- Rotate baking trays for even browning.
Final verdict — there’s no single “best”
Your best choice depends on what you bake most. Metal gives crisp and golden results, glass is perfect for casseroles and presentation, and silicone excels at individual portions and molded desserts. Most bakers benefit from keeping at least one of each for flexibility.
Where to buy quality bakeware
If you’re ready to upgrade your bakeware, explore our curated range of trusted brands and materials here: Buy bakeware.
Brands we sell: We proudly offer premium bakeware from Bakemaster, Peugeot, Tala, Pyrex and Chasseur. Each brand delivers reliable performance — from Pyrex’s iconic glass to Bakemaster’s professional-grade metal pans and Tala’s quality baking tools.
