On Wed, 24 Jul 2013 10:17:17 -0700 (PDT), 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.

I doubt it makes a difference if you use cupcake liners. No shiny or
black pans here. When I buy new pans, I go with a gray finish like
Chicago Metallic has.
>
> 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.
>
I always use the liners and don't make cupcakes or muffins very often
(years can go in between), so I haven't developed a like/dislike.
Nonstick works the way I'd envisioned it would and makes baked on
dribbles easier to cleanup (I wash them by hand).


--
Food is an important part of a balanced diet.