re: Glass or Metal Pan -

Hi Bob - I really don't think it matters which - I've done them in both types of pans. If you want it to be elevated and more of a dry oven roast, then a metal pan with a rack would be fine. However, I've done lots of porkbroasts in glass baking dishes, surrounded by sauerkraut or other veggies and covered with foil for slow cooking and those were fine, too.

I've even done them doubled up in 2 heavy foil disposable pans on the grill - unless someone else has other information, I think it can be anything you have for the method you're using.

June