Metal V's glass/pyrex roasting trays

[Cotty]

I have a couple of glass/pyrex roasting pans and have cooked with them for years. My oven came with a couple of metal roasting tins and have tried them due to the extra capacity but never seem to get the same result. Is there a marked difference between glass and metal?
Metal in progress

Glass finished

[soad]

Your sausages have shrunk! Oh, wait...

[Cotty]

Chipolatas

[Cotty]

Tonights are a little larger, just need a bit more roasting/browning

[Cotty]

Last night was ok

Hoping for better with the glass pan tonight

[Dand E Lion]

I always think the biggest benefit of metal is that the direct contact with the food makes the outside crispy, so as a result I've never tried to roast spuds or parsnips in glass or pyrex - does it work? If making a stew or summat with gravy, either will do.

[Cotty]

Need to wash my tablecloth

[Tickle]

I tend to use a cazuela. I have about 4 off the top of my head all in different sizes/depths, easy to clean and hold heat for serving out of.