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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Why lower temps for non-stick pans?
pltrgyst wrote: > On 15 Dec 2006 05:55:25 -0800, "Eddie G" > wrote: > > >> Every box cake mix I've seen for many years has specified a lower temperature > >> for dark pans. Check a few in your local grocery store. > >> > >Thanks, Larry, but do you know why? > > I don't have a citation, but I assume it's because darker colors absorb more > heat, while lighter colors reflect heat. Thus you need to reduce the temperature > for dark colored pans to avoid over-browning the bottom and sides before the > entire cake is done. > > OK, a quickie from http://www.dianasdesserts.com/: "Heavy dark metal pans, > nonstick pans, and glass pans absorb and hold more heat, resulting in heavy, > dark crusts." > > -- Larry You might want to retake high school physics.  |
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Eddie G[_1_] 
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