Emilie Meyer
Baking time varies depending on the type of pan used. The material and colour of the pan can impact the baking time of a recipe. For instance, aluminium is a good heat conductor, making it a popular choice for bakeware. On the other hand, stainless steel is not a great heat conductor but is easy to clean and doesn't rust easily. Dark-coloured pans absorb and spread heat more efficiently than light-coloured pans, which can cause cakes to brown too quickly on the sides. Therefore, when using a dark metal pan, it is recommended to lower the oven temperature by 25°F to prevent overbaking.
| Characteristics | Values |
|---|---|
| Pan colour | Darker pans radiate more heat than lighter pans |
| Pan colour | Dark pans cook the outsides of cakes faster than light pans |
| Pan colour | Dark pans are best used when crispness is an asset, e.g. pizza and cornbread |
| Pan colour | Lighter pans are ideal for cakes and cookies |
| Pan colour | If using a dark pan, decrease the baking temperature by 25° |
| Pan colour | If using a dark pan, check for doneness 10-15 minutes before the recipe instructs |
| Pan colour | If using a light pan, increase the oven temperature by 25° |
| Pan type | Aluminium is a great heat conductor |
| Pan type | Stainless steel is an iron alloy |
| Pan type | Silicone is an insulator |
| Pan type | Glass is a poor conductor of heat |
| Pan type | Cast iron is a decent conductor |
| Pan type | Ceramic is a poor heat conductor |
| Pan type | Insulated pans reduce the browning of baked goods |
What You'll Learn
- Dark pans absorb and spread heat more efficiently than light pans, so cakes may brown too quickly on the sides
- Dark pans are best used when crispness is an asset, such as with pizza and cornbread
- Lighter pans are ideal for cakes and cookies
- Dark pans can be used by decreasing the baking temperature by 25 degrees Fahrenheit
- Dark pans should be checked for doneness 10 to 15 minutes before the recipe instructs
Dark pans absorb and spread heat more efficiently than light pans, so cakes may brown too quickly on the sides
Dark-coloured pans absorb and spread heat more efficiently than light-coloured pans. This is similar to how dark clothing absorbs more heat than light clothing on a hot day. As a result, cakes may brown too quickly on the sides and set around the top edges before the cake has finished baking, often resulting in a domed cake.
To avoid this issue, it is recommended to reduce the oven temperature by 25°F (or 4°C) when using a dark metal pan. This will ensure that the cake bakes evenly without overbrowning. It is also important to check for doneness 10 to 15 minutes before the recipe instructs, as darker pans can cause food to cook faster.
Another tip is to wrap aluminium foil around the outside of the dark pan to help absorb some of the heat from the oven and prevent over-browning. Alternatively, using a silicone baking mat can help distribute heat more evenly when baking with a darker pan.
In general, lighter-coloured pans are preferred for baking cakes as they promote more even baking. However, it is always useful to have a variety of light and dark pans in your collection to tackle any recipe.
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Dark pans are best used when crispness is an asset, such as with pizza and cornbread
Dark pans are best used when crispness is a desired trait of the food being cooked, such as with pizza and cornbread. This is because darker pans absorb and spread heat more efficiently than lighter-coloured pans, promoting browning.
When using dark pans, it is recommended to decrease the baking temperature by 25 degrees Fahrenheit and check for doneness 10 to 15 minutes before the recipe instructs. This is to prevent over-baking and to ensure even cooking.
Dark pans are particularly useful for achieving a crispy, browned crust on pizza. The heavy-duty, dark, and non-stick coating of a Detroit-style pizza pan, for example, helps to create a lacy, cheesy border. This type of pan is also suitable for baked goods like blondies, shortbread, and cornbread, enhancing their browning and resulting in a crunchy texture.
However, dark pans may not be ideal for recipes that require a soft and tender texture, such as cakes and cookies, as they can cause the sides to brown too quickly and result in an unevenly baked product.
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Lighter pans are ideal for cakes and cookies
When baking cakes and cookies, it is preferable to use a lighter pan to achieve more even baking. Lighter pans allow for gentler, lighter heat, ensuring that the batter cooks uniformly and doesn't burn or brown too quickly.
Additionally, when using a lighter pan, it is important to fill the pans only halfway to avoid the risk of batter overflowing. It is also crucial to grease and flour the pan according to the recipe directions to prevent the cake from sticking.
If you only have darker pans, you can adjust by wrapping aluminium foil around the outside of the pan to absorb some of the heat and prevent over-browning. Alternatively, you can modify the baking temperature by reducing it by 25°F.
In summary, while it is possible to use darker pans for cakes and cookies, lighter pans are generally preferred to achieve the best results in terms of even baking and preventing overbrowning.
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Dark pans can be used by decreasing the baking temperature by 25 degrees Fahrenheit
By reducing the oven temperature, you can prevent the cake's sidewalls from setting too quickly, which causes the centre to rise and creates a dome shape. Lowering the temperature also makes it easier for the oven's heat to penetrate the cake crust while it's still soft, resulting in a more evenly baked cake.
Additionally, when using a dark pan, it is recommended to start checking the cake for doneness 10 to 15 minutes before the recipe indicates it should be done to avoid overbaking.
It is worth noting that not all dark pans are created equal. The darker the pan, the more quickly your cake will bake. For truly dark pans (black or close to it), you may need to compensate by lowering the temperature and reducing the baking time to achieve perfect results.
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Dark pans should be checked for doneness 10 to 15 minutes before the recipe instructs
When it comes to baking, the colour of your pans can make a big difference in how your food turns out. Dark pans absorb and distribute heat more quickly and thoroughly than lighter-coloured pans. This can cause cakes to brown too quickly on the sides and set around the top edges before the cake has completely baked through, resulting in a domed cake.
When baking with dark pans, it is recommended that you decrease the baking temperature by 25 degrees Fahrenheit and check for doneness 10 to 15 minutes before the recipe instructs. This will help to prevent overbaking and ensure that your cake is baked evenly.
The darker the pan, the more quickly your cake will bake. So, if you are using a very dark or black pan, it is best to reduce both the oven temperature and the baking time to avoid overcooking.
In general, lighter pans are preferred for cakes and cookies, while darker pans are better for achieving a crisp texture, such as with pizza and cornbread. However, it is not necessary to have a separate set of light and dark pans. By adjusting the oven temperature and checking for doneness early, you can use either type of pan for most recipes.
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Frequently asked questions
Dark pans absorb and spread heat more efficiently than light pans, causing the outsides of cakes to cook faster. To compensate, decrease the oven temperature by 25°F.
Different materials conduct heat at different rates. For example, aluminium is a great heat conductor, while stainless steel is not.
The higher the gauge, the thinner the pan, and the faster the baking time. The lower the gauge, the thicker the pan, and the slower the baking time.
Dark colours absorb heat faster than light colours, so dark pans will cook the edges of cakes faster. Light grey pans are a good option for even baking.
