Glass terrines

 

— the special heat and impact resistant glass used in modern thick-walled cookware (more precisely, exclusively in goose ovens, see "Type") is poorly suited for cooking on burners — due to not very good thermal conductivity, uneven heating and incompatibility with induction heaters. At the same time, this material shows itself perfectly when used in the oven. Other advantages of glass include ease of cleaning, certain non-stick properties, as well as transparency, which allows you to see the contents directly through the walls. And the unequivocal disadvantage of any glassware is fragility: although it is considered shock-resistant, however, a strong blow with a solid object or falling from the hands is quite capable of splitting the product.