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Old 09-12-2006, 04:56 PM   #11
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When I make a meatloaf, I don't use a pan. I shape the loaf in the pan and turn it out onto a baking sheet.
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Old 09-12-2006, 05:24 PM   #12
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I use Pyrex exclusively. I have metal loaf pans but they haven't seen the light of day for quite some time.

I used to put a folded up paper towel in the bottom to absorb grease, but I got a great idea from Cooking Light magazine. Use a loaf pan to form the loaf, then turn it out onto a broiler pan, so any grease that results from baking drains away from the meat loaf and down through the grid into the bottom pan.

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Old 09-12-2006, 06:02 PM   #13
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Well, I've gone ahead and bought an Emile Henry fluted loaf pan at WS -- cerise with a white interior. Who knows whether it will produce good or better results than Pyrex, though? I'll let you know next time I make a meatloaf.

But one thing's for sure: It looks pretty in my buffet, and -- next time I want to take a meatloaf to my daughter's house for dinner (the only way I get invited these days, given that she has two little ones), it will make a helluva nicer presentation than my Pyrex dish.

And some people say my priorities are mixed up!
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Old 09-12-2006, 06:15 PM   #14
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Quote:
Originally Posted by suzyQ3
Well, I've gone ahead and bought an Emile Henry fluted loaf pan at WS -- cerise with a white interior. Who knows whether it will produce good or better results than Pyrex, though? I'll let you know next time I make a meatloaf.

But one thing's for sure: It looks pretty in my buffet, and -- next time I want to take a meatloaf to my daughter's house for dinner (the only way I get invited these days, given that she has two little ones), it will make a helluva nicer presentation than my Pyrex dish.

And some people say my priorities are mixed up!
Life is full of compromises. At least you get to see your daughter and grandchildren.
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Old 09-16-2006, 09:22 PM   #15
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All Corningware is now made of stoneware and is mainly used now for baking and reheating foods.. And most of the Pyrex incidents you read about are all due to misuse of the pan. Pyrex can go from a freezer to a pre heated oven.
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