I’ve been baking my own bread recently. I have two old glass breadpans: one hand me down, one resale. The baked bread just falls out of them, zero resistance.
My sister bought me a third, new, so I would bake some for her too.
So I just pulled all three out of the oven. The two old ones released the bread smoothly and immediately. The new one, the bread is like baked in, like epoxy. Absoutely impossible to remove in one piece.
Is it the age that makes a difference? I mean, I wouldn’t think so because glass is inert, right?
Checking to make sure this isn’t GQ. Ok, I’m going to speculate.
First, I’m pretty sure glass is not inert in the sense of unchanging, but it is largely unreactive to chemicals. I don’t know why. I’m also surprised that any glass baking dish would ever release baked goods without butter or oil or something.
My second thought is that it’s possible that the formula for glass bakeware has changed, or that different companies have different formulas (you didn’t say if the new pan was the same brand as the old ones).
Thirdly, this sounds like a great question for the folks at America’s Test Kitchen who deal with cookware. But it might take a while to get an answer, so in the meantime, I’d butter and flour it or line it with parchment paper.
Could be years of seasoning, despite the instinct that glass doesn’t need it or accept it. I know glass cleans up well, but after years of use, some of my glass bakeware appears to have a subtle film on the surface. The subtle film is maybe significant?
I’ve never tried baking bread in glass, incidentally. Is there a significant advantage over metal, do you find?