On Wednesday, July 24, 2013 3:15:35 PM UTC-4, sf wrote:
> On Wed, 24 Jul 2013 10:17:17 -0700 (PDT), Kalmia
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> > wrote:
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> > 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.
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> I doubt it makes a difference if you use cupcake liners. No shiny or
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> black pans here. When I buy new pans, I go with a gray finish like
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> Chicago Metallic has.
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> > 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.
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> I always use the liners and don't make cupcakes or muffins very often
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> (years can go in between), so I haven't developed a like/dislike.
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> Nonstick works the way I'd envisioned it would and makes baked on
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> dribbles easier to cleanup (I wash them by hand).
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> --
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> Food is an important part of a balanced diet.

I stopped buying those liners. Seems like ya lost a lot of the food product on the liner when ya peeled it off, plus the added cost. I scrape the side of the muffin in the tin with a dull knife to loosen the muff about a 20 minute rest once they are out of the oven, and then they lift out fine.

I put a very thin coat of oil on the tins first and they seem to clean up fine.