Related

See pan and skillet breads for what a preheated skillet does for bread, and Cooking Appliances for the wider appliance list. A cast-iron recipes page is not written yet. Folded in from a legacy Cast Iron note.

A 10-inch skillet is also the vessel behind Adam Ragusea's pan pizza — base browned on the hob for 6–7 minutes, then about two minutes under a maximum broiler. The method is summarised in oven pizza.

Modern Pyrex and its equivalents are tempered soda-lime glass, not the borosilicate the brand was built on. That change matters in practice:

• 425°F (218°C) maximum continuous use
• Never preheated empty, never on a stovetop, never under a broiler
• Never taken from the fridge into a hot oven, or set hot onto a cold or wet surface — thermal shock is what actually breaks these dishes
• Vintage borosilicate tolerates more, often 450–500°F, but assume soda-lime unless you know which you own

Glass conducts poorly and heats slowly, so it is the wrong vessel for anything that needs a hard, fast base. The one thing it does that no metal pan can is let you see the bottom crust brown. Worked through in pizza in a glass dish.

A commercial half sheet is the cheapest genuinely useful pan in a domestic kitchen. Dark anodised absorbs radiant heat; bright aluminium reflects it, which is why pale bases are often a pan problem rather than an oven problem. See sheet pan pizza and baking equipment.

kitchen equipment · baking equipment · ovens and heat · Reblackening Pans · kitchen maintenance · oven pizza