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Nonstick bakeware

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lyntc10 Oct 6, 2009 05:39 PM

I have a 8 inch square nonstick baking pan that's dark. Whenever I bake a cake or brownies, the edges always turn out burnt. BUT, the pan is great for getting a crisp crust when I make quiche. But, I would like to bake brownies in this without them burning. Any way to make this happen?

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    karykat RE: lyntc10 Oct 6, 2009 06:38 PM

    I have given all my nonstick bakeward away and gone back to regular aluminum (with parchment paper to keep things from sticking.)

    Others may tell you to reduce the oven temp by 25 degrees or so. I never had luck with it and that was with different ovens.

    So I'm back to the old stuff -- kind of heavy guage aluminum that is not dark.

    1. l
      LauraGrace RE: lyntc10 Oct 6, 2009 07:27 PM

      You could do a water bath, or buy one of those cake collar things that go around the outside edge of a pan -- I think you put them in the freezer beforehand. Professional bakers use them (apparently -- I'm not really a cake person :) ) to keep their cakes from getting over-browned on the edges.

      I have never had good results with dark bakeware or nonstick bakeware. I'm a pyrex glassware gal. Bread pans, pie tins, square, round, you name it. I have consistently gotten the best results baking in glass.

      1. wekick RE: lyntc10 Oct 7, 2009 07:34 AM

        IMHO, shiny aluminum is best for general baking. There are instances that I use nonstick too as well as glass, ceramic and cast iron. Some people like to bake with stones. For awhile insulated pans were popular. There is nothing wrong with any bakeware but it just has to be used with it's properties in mind. Nonstick just concentrates the heat more so that the part of the thing you are baking touching that surface browns /burns quicker. This can be a bad thing for high sugar items but a good thing for......quiches. There is a difference in non stick too.

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