The Best Pans for Baking Cakes and Cookies
Your bakeware materials and surfaces affect your baking more than you think-not every pan is created equal.
It is common to think that the more expensive the product, the better it is. However, when it comes to bakeware, there is no need to break the bank.
Here’s a pro tip for evenly cooked cakes and cookies: instead of using higher-priced, dark aluminum, and non-stick baking surfaces, go for the lighter-colored, lightweight, and glossy pans.
Unlike glossy pans, dark and dull-finished pans often heat up too quickly—which may explain cakes with over-baked edges or cookies with burnt bottoms and undercooked tops.