Sunday, November 18, 2007

Cake Pans

I picked up a pair of Chicago Metallic PROFESSIONAL™ 9 inch by 2 inch round non-stick cake pans to make the New German's Chocolate Cake.

The label said to lower the temperature specified in the recipe by 25° F but it didn't say why. I though that it might be an error or an omission in the "before first use" directions. But checking the manufacturer's website I found the following.

Cooking Tips
  • Place pan in upper third of oven
  • Bake at 25° F lower than a recipes recommended setting
  • Dark non-stick color absorbs more heat than lighter pans and bakes the bottoms of food more quickly
  • Ideal for crispier crusts; superior performance in roasting and broiling applications

No comments: