Lots of them. Using a Pullman pan is almost ideal if you want to make ice cream or sorbet because the lid prevents burns and off-flavors. In addition to roasted meatloaves, pate, and naturally dense pull-apart breads, glass pans also work for cooking cheesecakes because the rise is minimal and corner shape doesn't matter. If you choose a terrine, use a metal pan instead of a glass one as a glass pan could shatter in a water bath.