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Wilton Petite Silicone 12 Cavity Heart Pan $9.49 Twelve Cavity Silicone Baking mold: hearts. These silicone molds are the perfect tool for molding cold foods: Jell-O, ice sculptures, Candies and hot foods: cake, muffins, cupcakes and so much more! The flexibility makes removing foods much easier than your typical metal pans. Great for freezer, refrigerator, oven (up to 500F/260C) and microwave use. Dishwasher safe. Stain and odor resistant. Mold...

Demarle Silpat Non-Stick Baking Mat A must-have for every pastry chef, this thick but flexible silicone baking sheet acts as a non-stick work surface, needing no grease Freeze or bake with it: withstands temperature from -40 to over 480F Great for all your chocolate & sugar work Can be reused thousands of times SilpatCare Instructions Handling Work with Silpat ona flat surface with the smooth side facing up (Silpat logo up). Check t...

Can I bake casserole without using a glass dish?

I am planning to bake a casserole and don't want to purchase a casserole pan. Is it okay to use a disposable aluminum pan instead? And if I have to use glass, what is the best brand? I would buy Pyrex but I heard that some of their products have actually exploded in the oven.

I use disposable pans for a lot of things. I do agree that it will be heavy though, so you should put a cookie sheet or something under the pan while its in the oven so you dont spill getting it out.

I have been using pyrex and other glass dishes for my entire life and never had one explode in the oven. Right now, I also have anchor brand glass products - you can get them at walmart and target both. They are a lil heavier than pyrex.

However, ALL glass products have the potential explode when exposed to extreme heats. You should avoid putting a cold glass dish in anything that is overly hot, and vice versa, avoid putting an overly hot dish in something very cold - and that especially includes cold water.

(this is even true of your car windsheild, but it happens even more rarely because of the shatter prevention layers built into it)

Also, other cooking pans can bow and crack under temp changes. For example, never take a hot pan off the stove and put cold water directly on it. Also dont take a pan that was just under super cold water and put it on a very hot stove.

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