Enamel, Pyrex or Metal? Advise please

CheeseScone

I need to replace my worn out nonstick baking trays and pie dish. I was thinking of getting some enamel pie dishes and roaster. What's best though in terms of all round use? 

newlywed

I went for Pyrex roasting dishes personally, takes a bit longer to heat up compared to metal baking trays, but can scrub them without too much worry.

I haven’t used enamel tho

cheerfulness4

It's enamel for us. Light to handle, robust and bake things beautifully. 

ariarnia

my only problem with pyrex is when i'm making a round loaf. the bottom just doesn't crust no matter what i do. i think it's because its slower to heat? but the bottom goes like the edges of roles when you pull them apart. but it depends on what you want to use it for. is there a chance you will want to cook something then put it in the freezer and take it out and put it in the microwave or oven? if so metal limits your choices and you can get some good pyrex style dishes with lids that you can put move directly from freezer to oven. was really good when i used to use the big oven but really not much use now i'm using a mini oven and air fryer most of the time. 

bouicca21

It’s horses for courses. Enamel is fine for casseroles.  Something like Yorkshire pud needs metal, Pyrex is fine for pastry, casseroles.  I’ve only ever used metal for cakes so I don’t  know how well the others would work.

CheeseScone

The thing with Pyrex is it's heavy and bulky. I like enamel but not being able to reheat in the microwave is a drawback🤔

newlywed

I have metal trays for baking cakes, bread and Yorkshire puds.

pyrex is heavier, especially when filled with a chicken or even filled with veg, so then I need two hands to take it out.  But as it’s glass I can scrub it with pretty much whatever I want.

Rosa_Damascena

Vitreous enamel for roasting, aluminium for baking, Pyrex for casseroles.

florianatwobob

Enamel and Pyrex for me depending on the job