1 lb or 1.5 lb Loaf Pan - Which is more versatile? (Also metal vs. Pyrex pans)
I'm debating whether to buy a 1 lb or 1.5 lb loaf pan (Chicago Metallic specifically). Is one size more common than the other for sandwich bread recipes? I already have a 8.5 x 4.5 x 2.5 Pyrex loaf pan but I'm not sure what size that equates to in terms of pounds.
Also, can anyone shed some light on metallic vs. Pyrex loaf pan bread baking? I'm new to baking bread (I'm focusing on basic wheat sandwich breads at the moment) and I'm not sure if there are noticeable differences b/t the two, specifically when it comes to bread. I know a lot of it comes down to preference but I'm wondering about adjusting baking temperatures and such when following a recipe. I always seem to have disastrous results when I mess around w/ recipes.
Thanks for the advice!