Metal vs. Glass

One question has been nagging me for a while -- which is better, metal pie pans or glass ones?

Glass is definitely prettier. Plus, I don't have to worry about scratching the pan when cutting into it.

But my brain says otherwise. (Step inside my head, would you?) Metal is a conductor of heat so cooking would start immediately. Glass, on the other hand, is an insulator, which would delay cooking.

Since my Dutch Apple Pie only required half of my dough recipe, I decided to make two pies and settle the issue once and for all.

That's right -- Pie Thunderdome! Two pies enter. One pie leaves.

Okay, actually I just took both pies to work and asked the guys to weigh in.

The final decision?  Metal.

What was the deciding factor?  As you may guess, the glass pan had a soggy bottom <gasp!> (I know!) -- probably due to the delayed cooking. (I case you're keeping score at home, that would be Brain - 1, Pretty - zero.)