How to Use Dark Baking Pans

Batter in a dark baking pan.

Dark metal baking pans are a common tool in many kitchens. These baking pans are typically heavy and, therefore, conduct and hold more heat than baking pans that weigh less and are a lighter color. When using dark metal baking pans, the finished results will turn out attractive and delicious as long as you, the cook, understand the baking process when using these pans and adjusts baking time and temperature accordingly.

Things You'll Need

• Dark baking pans
• Vegetable shortening
• Paper towel
• 1/8-cup all-purpose flour
• Prepared batter or dough
• Oven
• Cooling rack

Instructions

1. Grease the inner surfaces of the dark metal baking pan by spreading the vegetable shortening onto the inner surfaces with the paper towel.

2. Pour the all-purpose flour into the baking pan. Tilt the baking pan in all directions and tap the bottom and sides of the pan to distribute the flour evenly over all surfaces. Pour out any extra flour that did not adhere to the baking pan.

3. Reduce the baking temperature by 25 degrees when using a dark metal baking pan. Set the oven temperature and preheat the oven.

4. Pour the batter or dough into the prepared baking pan. Place the pan in the preheated oven.

5. Monitor the baking time carefully when using a dark metal baking pan because foods will absorb more heat and will bake faster in these pans. Reducing the baking temperature will help to reduce browning, but the foods might still bake faster than a recipe predicts. Be ready to remove the baking pan approximately 10 minutes before the time stated on the recipe.

6. Remove the baking pan when the food has finished baking and is as brown as you desire. Cool the baking pan on a metal cooling rack for several minutes before removing or slicing the food.

References

• Dark Baking Pans