Mike H wrote:
> wrote in news:1155583971.668535.290230@
> 74g2000cwt.googlegroups.com:
>
> > You're opening a can of worms with that question. One particular
> > pompous blowhard on here refused to admit I was right. I ended up
> > having to killfile him. I saw his picture one time and he even looks
> > like a fat pompous blowhard.
> >
>
> Actually, while your observations were on target, that an aluminum pan
> doesn't brown like other materials, your terminology was wrong. The reason
> they don't brown as much is not because of reflecting heat, but rather poor
> conduction of heat due to lack of mass.
Aluminum is actually a good conductor but you're right about those
lightwight disposable aluminum pans and their lack of mass. The
reflectivity of them does play a part though. I was thinking of the
heavyweight aluminum cake pans when I made my original post. You can
take two identical cake batters and pour one into a dark colored pan
and the other one into a shiny reflective pan and assuming the pans are
made of the same material and are of the same mass the one in the
reflective pan will come out with a light crust and the one in the dark
colored pan will come out with a dark crust. The one in the reflective
pan may even take a few minutes longer to bake. I never use dark
colored pans or cookie sheets because everything gets too brown.