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Light aluminum baking pans VS Dark ones

post #1 of 5
Thread Starter 
I was wondering is there a difference in the dark pans and light pans when baking cakes. I have only been using a dark coated non stick 13x9 pan. I use the wilton cake release, bake at 325 and my cakes still get too done around the edges and the bottom and some pieces still will stick to the pan. I was told that it could be because of the dark pan that I am baking with and I also have an electric oven.
I also see that wilton sale light pans.

Does anyone else have this problem?
post #2 of 5
Yep. It does make a difference, as you learned. Dark pans will produce a darker crust, which is why black cast iron is so perfect for cornbread.

I would suggest getting regular light pans for cakes and save the dark ones to use as dipping vessels when making fried chicken. icon_wink.gif
post #3 of 5
I use light pans for baking as the dark ones leave cakes and cookies too brown for my liking.
miriel
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miriel
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post #4 of 5
LIGHT, LIGHT, LIGHT!

(Learned the hard way)
post #5 of 5
Thread Starter 
Thanks everyone for the replies as I will only be using light pans now.
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