Wilton Dark Pans: Reducing Baking Temperature

When using a dark-coloured pan, such as a Wilton pan, it is recommended that you lower the temperature by 25°F compared to what the recipe states. This is because darker pans absorb and distribute heat more efficiently than lighter pans, which can cause cakes to brown too quickly on the sides and set around the top edges before the cake is fully baked. Dark pans are best used when crispness is an asset, such as when making pizza or cornbread. When baking cakes and cookies, lighter pans are ideal.

Dark pans absorb heat more efficiently than light-coloured pans

Dark pans absorb and spread heat more efficiently than light-coloured pans. This is due to the fact that darker materials absorb and radiate more heat. As a result, dark pans are ideal for recipes that require crispness, such as pizza and cornbread.

When using dark pans, it is recommended to decrease the baking temperature by 25°F to prevent over-browning. Additionally, checking for doneness 10 to 15 minutes before the recipe instructs can help prevent over-baking. Wrapping aluminium foil around the outside of a dark pan can also help to absorb some of the heat and prevent over-browning.

On the other hand, light-coloured pans are more suitable for recipes that require even baking, such as cakes and cookies. Light pans absorb less heat and radiation from the oven, resulting in more even baking.

When using light-coloured pans, it is important to keep them clean to avoid "hot spots" that can lead to uneven baking. Overall, having a variety of light and dark pans in your collection can help you tackle any recipe.

Reduce the oven temperature by 25°F

When using a dark-coloured pan, such as a Wilton dark pan, it is recommended that you reduce the oven temperature by 25°F. This is because darker pans absorb and distribute heat more efficiently than lighter-coloured pans, which can cause cakes to brown too quickly and set around the edges before the cake is fully baked.

Dark pans are ideal when baking goods where crispness is desirable, such as pizza and cornbread. However, when baking cakes and cookies, lighter pans are preferable as they promote more even baking.

In addition to reducing the temperature, there are a few other tips to keep in mind when using a dark pan. Firstly, it is recommended to check for doneness 10 to 15 minutes before the recipe instructs you to do so, to ensure that your baked goods do not overcook. Secondly, wrapping aluminium foil around the outside of the pan can help to absorb some of the heat from the oven and prevent over-browning. Finally, using a silicone baking mat can help distribute heat more evenly when baking with a darker pan.

Check for doneness 10-15 minutes before the recipe instructs

When using a dark pan, it is important to check for doneness 10-15 minutes before the recipe instructs you to do so. This is because dark pans absorb and spread heat more efficiently than lighter-coloured pans, which can cause cakes to brown too quickly on the sides and set around the top edges before the cake has completely baked through. This can result in a domed cake.

To avoid over-baking, it is recommended that you check on your bake 10-15 minutes before the recipe instructs. There are several ways to test for doneness, depending on what you are baking.

Doneness Tests

Cakes

• Insert a toothpick into the centre of the cake. If it comes out clean or with only a few crumbs, it is done. If there is uncooked batter or many damp crumbs, return the cake to the oven and continue baking.
• The edges of the cake will begin to pull away from the sides of the pan.
• The cake will be an even golden brown colour over the entire surface. The edges can be slightly darker.
• Using your index finger, touch the cake lightly in the centre. If it feels springy and the indentation fills up when you remove your finger, the cake is done.

Pies

• Most pies are done when they look done! The crust should be golden brown and toasted.
• Fruit pies are done when the liquid in the centre is bubbling.
• Nut pies should be baked until the outer ring is firm, but the centre should be slightly jiggly. This will firm up as the pie cools.
• Main dish pies should be baked until a meat thermometer reaches at least 160°F. The crust should be well browned.

Quick Breads

• Quick breads should be golden in colour, and slightly darker around the edges.
• There should be a large crack running down the centre of the bread. The inside of the crack should not look wet.
• The edges of the bread will begin to pull away from the sides of the pan.
• The toothpick test can also be used for quick breads. It should come out with just a few moist crumbs.
• If using a thermometer, the internal temperature should be 190°F.

Cookies

• Cookies should be evenly golden in colour.
• They usually cool on a baking sheet for 1-2 minutes before removing. The residual heat from the cookie sheet will continue cooking the dough, so if the cookies don't look quite done in the centre, they will finish baking in this time.
• When cookies look done, they are done. You can use the fingertip test, but you will usually be able to tell just by looking.
• Brownies are usually considered done when they have a dry, shiny crust.

Yeast Breads

• Use an instant-read thermometer to be sure that your bread is done. The internal temperature of a loaf of crusty yeast bread when cooked to perfection should be 200-210°F. Soft breads and dinner rolls should be 190-200°F.
• The crust should be an even golden colour.
• The bread will pull away from the sides of the pan and will feel firm to the touch.
• The bread will sound hollow when you tap it lightly.

Wrapping aluminium foil around the outside of a dark pan can prevent over-browning

Darker pans are best used when crispness is an asset, such as with pizza and cornbread. When baking cakes and cookies, lighter pans are ideal. If you only have darker pans, wrapping aluminium foil around the outside of the pan can help to absorb some of the heat from the oven and prevent over-browning.

In addition to wrapping the pan in foil, you can also decrease the baking temperature by 25 degrees Fahrenheit and check for doneness 10 to 15 minutes before the recipe instructs. This will ensure that you don't overbake your baked goods.

It is worth noting that Wilton, a popular bakeware brand, recommends lowering the baking temperature if using a darker non-stick pan. Wilton's non-stick coating is made of silicone polyester and does not contain intentionally added BPA, lead, cadmium, PFOA, or PTFE. Their non-stick pans are made of cold-rolled steel and are safe to use up to 450 degrees Fahrenheit.

While aluminium foil can be useful in the kitchen, it is important to note that it should not be used for certain tasks. For example, it should not be used to bake cookies, line the bottom of your oven, store leftovers, or bake potatoes.

Dark non-stick pans are easier to extract food from

Additionally, it is a good idea to check on your baked goods 10 to 15 minutes before the recipe instructs you to do so, as they may be done early and you don't want to risk over-baking. If you find that your baked goods are still coming out too dark, you can try wrapping the outside of the pan with aluminium foil to help absorb some of the heat from the oven and prevent over-browning.

While dark non-stick pans can be a bit trickier to bake with, they do have their advantages. The non-stick coating makes it easier to remove food from the pan, and they are ideal to use when crispness is desired, such as with pizza or cornbread. So, while you may need to make some adjustments to your baking temperature and time, dark non-stick pans can be a great addition to your kitchen arsenal!

Frequently asked questions