Julia Altshuler writes:
>
>I've been baking in clear Pyrex for brownies, breads, pies. These
>baking pans and I get along fine. I'm pleased with the the evenness of
>the baking, the crust or top or cooking time, etc. If I've made any
>adjustments to my recipes because of the pans, I do so automatically now
>and without thinking about it.
>
>The trouble at the moment is that I've seen blue glass baking pans
>(don't know the brand name) in the stores, and I love the color. I'm
>normally Lady Practical so it is unusual for me find something that I
>think is so perfectly beautiful, but that color keeps calling to me.
>
>Question: Will the color of the pans affect the results of my baking?
>If it is just a matter of testing for doneness, I can do that easily.
>If I have to remember to turn down (or up) the temperature on everything
>I bake or make some other adjustment, I'm not sure I'm up to remembering
>that depending on which color pan I'm using.
>

With glass pans (real bakers would never use glass bakeware) color matters not
a whit.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
> With glass pans (real bakers would never use glass bakeware) color matters
not
> a whit.

I'll be the first person to admit that I'm not a 'real baker'.
Anything involving flour annoys the shit out of me.

Stace