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Black pan question

itryalot Feb 2, 2012 09:38 AM

On TV, sometimes I see people using black pans (sheets, muffin, loaf, etc).
Are these black pans or just patina'd.
They look like they get a nice color on the food without being crunchy for baked goods.
I am so frustrated with buying sheet pans, muffin pans, etc that I am willing to try almost anything.
Stick, no color on the food, don't hold heat, warp, etc.

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    GH1618 RE: itryalot Feb 2, 2012 10:32 AM

    Maybe they are nonstick pans:


    1. greygarious RE: itryalot Feb 2, 2012 11:12 AM

      You are probably seeing non-stick pans.
      Black pans make it more likely your food will over-brown.
      Better quality sheet pans hold heat and don't warp. Insulated ones prevent coloring. If you bake incompletely-filled muffins, put water in the empty wells to prevent warp.

      1 Reply
      1. re: greygarious
        wekick RE: greygarious Feb 2, 2012 11:56 AM

        Agree with greygarious. My best pans for general baking are heavy guage plain aluminum pans.

      2. Chemicalkinetics RE: itryalot Feb 2, 2012 03:40 PM

        Nonstick pans are definitely a top choice.

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