Pyrex or metal roasting dish / sheet?

[notlisteningwithmother]

My roasting tins need to be replaced. Should I stick with metal tins (non stick?) or go for pyrex?
We have two pyrex round lidded casserole dishes that seem indestructible and easier to clean but would pyrex also be fine for e g. roast potatoes, roast veg, meat etc? I make sponge cake and brownies in small roasting tins - the big one only gets used at Christmas!

I've got both - I prefer stainless steel for anything that I want crispy (roast potatoes, for example), but I use the pyrex ones for roasting veg for soup. Also useful for frozen foods. Adult kids here prefer them because they go straight into the dishwasher and don't need any scrubbing which is not always true of the metal ones.

Thank you - that's useful to hear. I think I might replace a couple of old roasting tins with Pyrex especially if cleaning is easier, but keep the metal trays that are still in reasonable condition for food that needs some crunch!

I have no problem doing cruchy roasties in my Pyrex one. Mostly just about heating the oil first isn't it?

I wouldn’t touch metal these days Pyrex is so much easier to clean and significantly more versatile.