Glass is an insulator and holds heat. Metal transfers heat which means it heats up and cools much more quickly than glass. I always keep that in mind when I’m working in the kitchen.
An example is chicken stock. After it is made, the stock needs to cool before I can refrigerate or freeze it. Even if I cooked it in a metal pan, that pan probably has layers in the bottom that hold the heat for a while. I transfer the stock to a clean metal pan to cool. Transferring it to a glass container would mean a longer cool time.
In my angel food cake recipe that I posted yesterday, I mentioned bringing the egg whites to room temperature. That will happen more quickly if you put the whites in a metal bowl rather than a glass one. I used my KitchenAid mixer bowl since I would also use it to beat the egg whites.
![Traditional Russian soup borscht, made from beetroot, potatoes, onion, carrot and tomatoes, garnished with dill and sour cream. More soup:-[url=http://www.istockphoto.com/file_search.php?action=file&lightboxID=3666414]here[/url]](https://glutenfreehomemaker.com/wp-content/uploads/2011/06/borschtbeetsoup.jpg "Traditional Russian soup borscht, made from beetroot, potatoes, onion, carrot and tomatoes, garnished with dill and sour cream. More soup:-[url=http://www.istockphoto.com/file_search.php?action=file&lightboxID=3666414]here[/url]")
On the other hand, if you want to keep something warm (or keep it cold), glass or ceramic is better. I often warm a serving dish in the oven before adding my hot food to it.
What are your different uses for glass and metal in the kitchen?
I am sure going to bake the Angle Food Cake,my wife’s Birthday is coming up soon and Angle Food Cake is her favorite Cake.Do you have a resipy for a Vinalia Iceing or a Cream Cheese Icing? Cream Cheese is my Wife’s favorite. I have found them in the Suppermarket but they taste terrible.