On 7/24/2013 7:17 AM, 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.
>

Using a dark pan results in a darker crust on cakes and pies. If you
want a lighter, more delicate crust, use a shiny pan. I don't use a
reflective pan for pies because pies need all the help it can get. I
don't make any temperature adjustments nor do I bake by time. I just
pull baked goods out when they're done. It stands to reason though, that
darker pans cook faster.