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Heavy Baking Pans

Misc.
I have some Chicago Metallic baking pans and I haven't found it necessary to change the oven temperature -- baking times are never exact, anyway, so I usually start checking about 5 minutes before I expect the food to be done. (For cakes use the toothpick test). If the bottoms of your cakes consistently come out too brown in the heavier pans, you can try lowering the oven temperature slightly, but this shouldn't be necessary. The main advantage to using heavier pans is they don't warp like lightweight ones do.
MsgID: 028757
Shared by: Susan, Hawaii
In reply to: ISO: Using heavy baking pans for cakes
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Using heavy baking pans for cakes
  Sunny/ Brazil
2 Heavy Baking Pans
  Susan, Hawaii
3 Thank You: Thank you Susan (nt)
  Sunny/Brazil
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