If dark pans brown food faster, do I need to make adjustments to baking when I use a light colored pan (and vise-versa)?
Would lining a dark pan with foil inhibit the browning significantly?
Best Answer
For metal pans, lining them won't significantly affect the cooking time -- the reason they cook differently is because of how much radiant heat they reflect. (dark absorbs, light reflects).
For a glass pan, however, I would think that if you use aluminum foil, or something light and reflective, that it could make it cook more like a light metal pan, as the issue in the glass pan is that it allows almost all of the radiant heat through without reflecting it. I've never tested it, though.
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Does a dark pan affect baking time?
A dark metal pan absorbs and distributes heat more quickly and thoroughly than lighter-colored pans. So not only does your cake bake more quickly in a dark pan, its crust can potentially burn (or at least brown unpleasantly) due to over-exposure to oven heat.What do you need to adjust and how when using dark pans?
ANSWER: When baking with darker pans, the general rule is to lower the oven temperature by 25 degrees. The timing also may need to be adjusted \u2014 typically you'll need to increase it. This applies to cakes, cookies and quick breads as well as cheesecakes.When cooking with dark coated bakeware What should you remember to do?
Tips for using dark pans There are two rules of thumb when baking with darker pans. First, decrease the baking temperature by 25 degrees. Second, check for doneness 10 to 15 minutes before the recipe instructs you to do so. This will ensure that you don't overbake whatever's in the oven.Do lighter or darker pans cook faster?
Dark-colored pans absorb heat more efficiently than light-colored pans, so the sides and bottoms of items baked in dark pans will cook and brown more quickly than those of the same items cooked in light pans.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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