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.

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 13:17:30 -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 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.

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 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 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 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 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 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.