Baking – buy a larger than usual 13x4x4 pull man pan

Although similar, spelt has more protein and less starch than wheat flour. http://en.wikipedia.org/wiki/Wheat#Nutrition

http://en.wikipedia.org/wiki/Spelt#Nutrition

This means that it will create a great structure but won't absorb as much liquid. This would result in exactly what you saw- it was sticky from water and protein and too loose to hold its shape but baked with a good crust.

The recipes I have seen use a mixture of flours that includes spelt.

Try adding less water.

Just search on www.ebay.com for "Pyrex Flameware" and you will find things like :

Vintage Pyrex Flameware Saucepan Skillet + Handle SET

Vintage Pyrex Glass Flameware Skillet w/ Handles

1930's Pyrex Flameware saute pan w/ detachable handle

It is highly unlikely that you will find a new one. The reason is that the formula r for Pyrex before 1940 was way more resistant to thermal shock , but also more expensive. The current formula is more resistant to mechanical shocks but can not take rapid cooling (like adding cold liquid in a hot pan when you are making a ragu) without shattering.

I have no info on the advantages of a glass pan except the "cool factor"

Hope this info helps.