One of my culinary resolutions is to make homemade marshmallows (probably because I love the way they look and the challenge seems like fun--I don't actually eat marshmallows!) Anyway, I've been perusing various recipes, all basically variations on the same theme. That said, some of these are adamant that I use a glass 13x9 inch pan. Others insist I use a metal pan. Honestly, does it really matter what the material is as long as it's coated with oil or nonstick spray? I don't have a glass dish, though I do have an Emile Henry ceramic rectangular baking dish of approximately the same dimension.
Also, wouldn't I be able to just use two metal pans of smaller dimensions than the 13x9 (given there is no baking done)? And I've really not cooked much with gelatin (perhaps not at all--I cannot remember ever using it as an ingredient). I've read a previous CH thread about eh barnyard-iness of the gelatin bloom. I assume this will dissipate as the marshmallows cure.
Any answers and/or tips appreciated.