I have some shiny aluminum baking pans, and others of aluminum with a black coating (no , it's not non-stick stuff). Does is make a diff on time or temp? I have both types for muffins, and 8 incher etc.

Btw, I HATE my non-stick muffin tins, but I keep 'em in case someday I need to whip up a couple of dozen for some event ( altho I can't imagine WHAT.). I guess it's stupid to keep em, tho, and even more stupid to have bought' em.

In article >,
Kalmia > wrote:

> I have some shiny aluminum baking pans, and others of aluminum with a black
> coating (no , it's not non-stick stuff). Does is make a diff on time or
> temp? I have both types for muffins, and 8 incher etc.
>
> Btw, I HATE my non-stick muffin tins, but I keep 'em in case someday I need
> to whip up a couple of dozen for some event ( altho I can't imagine WHAT.). I
> guess it's stupid to keep em, tho, and even more stupid to have bought' em.
>
>

There are two questions there. The one in the subject: "Should I
adjust...", and the one on the message: "Does it make a diff..."

For the first one: no
For the second: yes

Why not adjust? Everything I've baked has had a range of time e.g. bake
25-35 minutes. Just start checking before it's done, and take it out
when it is done.

On Wed, 24 Jul 2013 10:17:17 -0700 (PDT), Kalmia
> wrote:

> I have some shiny aluminum baking pans, and others of aluminum with a black coating (no , it's not non-stick stuff). Does is make a diff on time or temp? I have both types for muffins, and 8 incher etc.

I doubt it makes a difference if you use cupcake liners. No shiny or
black pans here. When I buy new pans, I go with a gray finish like
Chicago Metallic has.
>
> Btw, I HATE my non-stick muffin tins, but I keep 'em in case someday I need to whip up a couple of dozen for some event ( altho I can't imagine WHAT.). I guess it's stupid to keep em, tho, and even more stupid to have bought' em.
>
I always use the liners and don't make cupcakes or muffins very often
(years can go in between), so I haven't developed a like/dislike.
Nonstick works the way I'd envisioned it would and makes baked on
dribbles easier to cleanup (I wash them by hand).


--
Food is an important part of a balanced diet.

On Wednesday, July 24, 2013 3:15:35 PM UTC-4, sf wrote:
> On Wed, 24 Jul 2013 10:17:17 -0700 (PDT), Kalmia
>
> > wrote:
>
>
>
> > I have some shiny aluminum baking pans, and others of aluminum with a black coating (no , it's not non-stick stuff). Does is make a diff on time or temp? I have both types for muffins, and 8 incher etc.
>
>
>
> I doubt it makes a difference if you use cupcake liners. No shiny or
>
> black pans here. When I buy new pans, I go with a gray finish like
>
> Chicago Metallic has.
>
> >
>
> > Btw, I HATE my non-stick muffin tins, but I keep 'em in case someday I need to whip up a couple of dozen for some event ( altho I can't imagine WHAT.). I guess it's stupid to keep em, tho, and even more stupid to have bought' em.
>
> >
>
> I always use the liners and don't make cupcakes or muffins very often
>
> (years can go in between), so I haven't developed a like/dislike.
>
> Nonstick works the way I'd envisioned it would and makes baked on
>
> dribbles easier to cleanup (I wash them by hand).
>
>
>
>
>
> --
>
> Food is an important part of a balanced diet.

I stopped buying those liners. Seems like ya lost a lot of the food product on the liner when ya peeled it off, plus the added cost. I scrape the side of the muffin in the tin with a dull knife to loosen the muff about a 20 minute rest once they are out of the oven, and then they lift out fine.

I put a very thin coat of oil on the tins first and they seem to clean up fine.

I guess it was not a well formulated question. What I should have asked was, does it take longer or shorter time to bake in the dark pan?

'Awkward' was always my teachers' comment in English. The Big K.

On Wed, 24 Jul 2013 13:06:31 -0700 (PDT), Kalmia
> wrote:

>
> I stopped buying those liners. Seems like ya lost a lot of the food product on the liner when ya peeled it off, plus the added cost. I scrape the side of the muffin in the tin with a dull knife to loosen the muff about a 20 minute rest once they are out of the oven, and then they lift out fine.

They're so inexpensive, that they're practically free by the each. I
don't like the crust that forms when liners aren't used and no more
sticks to them than to the pan when they aren't used. So, for me...
liners work.
>
> I put a very thin coat of oil on the tins first and they seem to clean up fine.

Oil instead of spray makes an even thicker crust. Blech.

--
Food is an important part of a balanced diet.

On Wed, 24 Jul 2013 13:17:30 -0700 (PDT), Kalmia
> wrote:

> I guess it was not a well formulated question. What I should have asked was, does it take longer or shorter time to bake in the dark pan?
>
I think baking time is the same (I have both and use liners in both),
but when you don't use a liner - dark browns more which means a
thicker crust. How do you test for doneness? I used to use
toothpicks and still do, but also I use my instant read now and pull
them out at 200°.

> 'Awkward' was always my teachers' comment in English. The Big K.

Yes, very.

--
Food is an important part of a balanced diet.

On Wednesday, July 24, 2013 10:17:17 AM UTC-7, Kalmia wrote:
> I have some shiny aluminum baking pans, and others of aluminum with a black coating (no , it's not non-stick stuff). Does is make a diff on time or temp? I have both types for muffins, and 8 incher etc.
>

It makes a difference when it comes to cookie sheets, AKA jelly roll pans. ISTR that cookies on the shiny pan are done on the bottom while they're still pale on top. The darkened pan cooks more evenly.

>
> Btw, I HATE my non-stick muffin tins, but I keep 'em in case someday I need to whip up a couple of dozen for some event ( altho I can't imagine WHAT.). I guess it's stupid to keep em, tho, and even more stupid to have bought' em.
>

Are you super cramped for space? If so, give them to the Salvation Army. That's where I bought a couple vintage alu loaf pans.

On 7/24/2013 11:17 AM, Kalmia wrote:
> I have some shiny aluminum baking pans, and others of aluminum with a black coating (no , it's not non-stick stuff). Does is make a diff on time or temp? I have both types for muffins, and 8 incher etc.
>
> Btw, I HATE my non-stick muffin tins, but I keep 'em in case someday I need to whip up a couple of dozen for some event ( altho I can't imagine WHAT.). I guess it's stupid to keep em, tho, and even more stupid to have bought' em.
>
>
>
The black ones will cook hotter and faster.

I'd lower temps by 1o degrees on those.

On 7/24/2013 7:17 AM, Kalmia wrote:
> I have some shiny aluminum baking pans, and others of aluminum with a black coating (no , it's not non-stick stuff). Does is make a diff on time or temp? I have both types for muffins, and 8 incher etc.
>
> Btw, I HATE my non-stick muffin tins, but I keep 'em in case someday I need to whip up a couple of dozen for some event ( altho I can't imagine WHAT.). I guess it's stupid to keep em, tho, and even more stupid to have bought' em.
>

Using a dark pan results in a darker crust on cakes and pies. If you
want a lighter, more delicate crust, use a shiny pan. I don't use a
reflective pan for pies because pies need all the help it can get. I
don't make any temperature adjustments nor do I bake by time. I just
pull baked goods out when they're done. It stands to reason though, that
darker pans cook faster.

On 7/24/2013 4:29 PM, sf wrote:
> > wrote:
>> I stopped buying those liners. Seems like ya lost a lot of the food product on the liner when ya peeled it off, plus the added cost. I scrape the side of the muffin in the tin with a dull knife to loosen the muff about a 20 minute rest once they are out of the oven, and then they lift out fine.
>
> They're so inexpensive, that they're practically free by the each. I
> don't like the crust that forms when liners aren't used and no more
> sticks to them than to the pan when they aren't used. So, for me...
> liners work.

I've even taken to using liners for loaf and round cakes.

On Wednesday, July 24, 2013 4:29:27 PM UTC-4, sf wrote:
> On Wed, 24 Jul 2013 13:06:31 -0700 (PDT), Kalmia
>
> > wrote:
>
>
>
> >
>
> > I stopped buying those liners. Seems like ya lost a lot of the food product on the liner when ya peeled it off, plus the added cost. I scrape the side of the muffin in the tin with a dull knife to loosen the muff about a 20 minute rest once they are out of the oven, and then they lift out fine.
>
>
>
> They're so inexpensive, that they're practically free by the each. I
>
> don't like the crust that forms when liners aren't used and no more
>
> sticks to them than to the pan when they aren't used. So, for me...
>
> liners work.
>
> >
>
> > I put a very thin coat of oil on the tins first and they seem to clean up fine.
>
>
>
> Oil instead of spray makes an even thicker crust. Blech.

Well, I DO like a bit of a crust, my safflower oil is maybe a molecule thin, and that is one more can for the trash, so blech to you too.

Now, how K was THAT?

On Wed, 24 Jul 2013 19:19:48 -0400, S Viemeister
> wrote:

> On 7/24/2013 4:29 PM, sf wrote:
> > > wrote:
> >> I stopped buying those liners. Seems like ya lost a lot of the food product on the liner when ya peeled it off, plus the added cost. I scrape the side of the muffin in the tin with a dull knife to loosen the muff about a 20 minute rest once they are out of the oven, and then they lift out fine.
> >
> > They're so inexpensive, that they're practically free by the each. I
> > don't like the crust that forms when liners aren't used and no more
> > sticks to them than to the pan when they aren't used. So, for me...
> > liners work.
>
> I've even taken to using liners for loaf and round cakes.

Are those liners grocery store items for you? I line mine too, but I
jerry rig them up.

--
Food is an important part of a balanced diet.

On Wed, 24 Jul 2013 16:32:46 -0700 (PDT), Kalmia
> wrote:

> On Wednesday, July 24, 2013 4:29:27 PM UTC-4, sf wrote:
> >
> >
> > Oil instead of spray makes an even thicker crust. Blech.
>
> Well, I DO like a bit of a crust, my safflower oil is maybe a molecule thin, and that is one more can for the trash, so blech to you too.
>
> Now, how K was THAT?

I don't like dark toast, but I like my fries "well done". Figure that
one out!

--
Food is an important part of a balanced diet.

Kalmia wrote:
>
> I stopped buying those liners. Seems like ya lost a lot of the
> food product on the liner when ya peeled it off, plus the added
> cost. I scrape the side of the muffin in the tin with a dull
> knife to loosen the muff about a 20 minute rest once they are
> out of the oven, and then they lift out fine.
>
> I put a very thin coat of oil on the tins first and they seem
> to clean up fine.

Plastic knives are very useful for loosening muffins from muffin pans.

--
Jean B.

On 7/24/2013 7:48 PM, sf wrote:
> > wrote:
>> On 7/24/2013 4:29 PM, sf wrote:
>>> They're so inexpensive, that they're practically free by the each. I
>>> don't like the crust that forms when liners aren't used and no more
>>> sticks to them than to the pan when they aren't used. So, for me...
>>> liners work.
>>
>> I've even taken to using liners for loaf and round cakes.
>
> Are those liners grocery store items for you? I line mine too, but I
> jerry rig them up.
>
I used to cut parchment paper to (more or less) fit, but really like the
liners - one step, fast and easy. I get them mail order in the US, but I
can even find them in 'pound-stretcher' type shops in the UK.

<http://fantes.com/images/17810loaf.jpg>

<http://www.lakeland.co.uk/search/loaf-liners/q02.r16.1>

I generally use flat parchment discs and a roll of narrow parchment for
round pans, but there are also pleated 'cupcake' type liners.

On Wed, 24 Jul 2013 22:13:21 -0400, S Viemeister
> wrote:

> On 7/24/2013 7:48 PM, sf wrote:
> > > wrote:
> >> On 7/24/2013 4:29 PM, sf wrote:
> >>> They're so inexpensive, that they're practically free by the each. I
> >>> don't like the crust that forms when liners aren't used and no more
> >>> sticks to them than to the pan when they aren't used. So, for me...
> >>> liners work.
> >>
> >> I've even taken to using liners for loaf and round cakes.
> >
> > Are those liners grocery store items for you? I line mine too, but I
> > jerry rig them up.
> >
> I used to cut parchment paper to (more or less) fit, but really like the
> liners - one step, fast and easy. I get them mail order in the US, but I
> can even find them in 'pound-stretcher' type shops in the UK.
>
> <http://fantes.com/images/17810loaf.jpg>
>
> <http://www.lakeland.co.uk/search/loaf-liners/q02.r16.1>
>
> I generally use flat parchment discs and a roll of narrow parchment for
> round pans,

Okay - thanks, I just cut the disks and don't even bother to do
anything about the sides myself - I was also wondering if you could
find panettone liners where you are. As a manufacturer, it seems like
a no brainer to make regular cake pan liners if you're making liners
for panettone. JMO of course - although you made it sound like you
could buy those too.

> but there are also pleated 'cupcake' type liners.

Cupcake liners are a common grocery store item here (as I indicated
above) and you know that because you're American and bi-continental,
so I'm not understanding the thought you're trying to convey. Can you
buy the loaf pan liners you showed me at the grocery store or not? If
I wanted one, I'd need to shop at a specialty store and would have to
buy a package of more than I'd ever need in this lifetime - so I do it
myself.


--
Food is an important part of a balanced diet.

On 7/25/2013 12:13 AM, sf wrote:

> Cupcake liners are a common grocery store item here (as I indicated
> above) and you know that because you're American and bi-continental,
> so I'm not understanding the thought you're trying to convey. Can you
> buy the loaf pan liners you showed me at the grocery store or not? If
> I wanted one, I'd need to shop at a specialty store and would have to
> buy a package of more than I'd ever need in this lifetime - so I do it
> myself.
>
In addition to cupcake liners, pleated (cupcake-style) loafpan liners
are readily available in local shops, as are different sizes of pre-cut
discs, and rolls of narrow cakepan-height parchment. The pleated
(cupcake style) round cakepan liners don't seem as common in the shops,
but I can easily get them by mail-order.

I do a lot of baking.