Cookware

Question about Pyrex

Share:

Cookware 6

Question about Pyrex

erica | Mar 1, 2008 12:15 PM

I do not bake cookies, cakes or pastries, but often use baking pans for roasting vegetables, heating up prepared foods and cooking the occasional meatloaf and roast chicken. I do the vast majority of this cooking in Pyrex and it has occurred to me that perhaps the results would be improved in some vague way if I used another type of pan. Not that anything is wrong with the results apart from the perpetually disappointing roast chicken, but am I missing something by having Pyrex as my go-to pans?? (I do own a large, heavy ss roaster (from Bridge Kitchenware..not sure of the brand name) but it usually is just too large to cook meals for just two people)

Want to stay up to date with this post?

Feedback