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.

Yes, darker pans will cook things hotter and faster. You could account
for that by lowering the temp a bit and checking the times.. or just buy
new pans?
Goomba