Danny Hardesty wrote:

> I used a dark (almost black) nine by nine baking pan to make some lemon
> squares. Followed directions precisely and damn pan burned the things up.
> Does the color of a metal pan affect the way the food is cooked? I noticed
> my wife's expensive cake baking pans are all shiny and silvery colored, with
> no dark tint and we never have any problems with baked items overcooking in
> them.

It can depend on the oven. I used to make cookies on a regular basis in our oven
and always had good results. After we bought a new oven I had horrible results.
The ran and burned on the bottom. I had the service people come out to check it
and it seemed to be working fine. The service tech recommended some better
baking pans. I tried them and had much better results. I have a better oven now
and have used those old pans and still get good results. I have no idea why that
particular oven required special pans, and it's the only one I have ever used
that did.