In article >,
Kalmia > wrote:

> I have some shiny aluminum baking pans, and others of aluminum with a black
> coating (no , it's not non-stick stuff). Does is make a diff on time or
> temp? I have both types for muffins, and 8 incher etc.
>
> Btw, I HATE my non-stick muffin tins, but I keep 'em in case someday I need
> to whip up a couple of dozen for some event ( altho I can't imagine WHAT.). I
> guess it's stupid to keep em, tho, and even more stupid to have bought' em.
>
>

There are two questions there. The one in the subject: "Should I
adjust...", and the one on the message: "Does it make a diff..."

For the first one: no
For the second: yes

Why not adjust? Everything I've baked has had a range of time e.g. bake
25-35 minutes. Just start checking before it's done, and take it out
when it is done.