Question about Pyrex


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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)

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