Who is better, a Pyrex casserole or a metal / non-stick baking dish?

I always used nonstick baking dish / Casseroles to stews, cakes, etc. However, they do not last all that time (maybe a year or two) before the coating flaking off pieces start and I have to buy a new one. I wonder, would it be better to buy a glass or Pyrex casserole-type? Bake at doing things such dishes the same way they cook food in metal? Thank you for any information you can give me!

You get much more use and Pyrex glass baking dishes. Some people keep their 30 years and older. For pots, you get the same results than metal pans. I suggest use cooking spray (like Pam) on the plates so your food will not stick. Over time, you get some brown or black spots on them, you can rub off with a scouring pad. You can bake cakes and bread in flat glass, but you get more browning and crusting thick, some people dislike. For cakes, lower the oven temperature by 25 degrees when baking in glass. Be sure to grease and flour the pan to be absolutely sure your cake does not stick. Or use a cooking spray like Pam with flour. If you cook a large number cakes, I go to the store that specializes in pastries and decoration, pots and get some professional aluminum weight. You Grease and flour the pans well. As you know, the stuff stick is just too much hassle, because it always starts peeling. Pie glass are excellent, both cooking and therefore lower crust is not soggy. Browns If your pie crust too quickly in the glass, add 2 c. Tea with lemon juice or vinegar to the water you mix the dough, which will reduce browning. Go, go Pyrex!

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