This Might Be the Reason Why Your Cakes and Cookies Look Burnt

It may not be burnt but this definitely speeds up the process.

Drop by any baking supply store, and you’ll see that you will have many choices when it comes to baking pans. From the dark, nonstick, and coated baking pans that assure you that nothing will ever stick to its surface to the light and inexpensive aluminum pans that come in a multitude of shapes and sizes, it can get overwhelming just trying to figure out which is best for you.

When it comes to baking, everything— including the baking pan — is used for a reason. Baking is after all a science and accuracy is important in science. 

If you have ever baked a cake, brownie, or a cookie and discovered that it baked faster in the time suggested and browned quicker, especially at the edges and bottoms, the kind of baking pan you’re using may be the culprit. 

Here’s why: 

Dark-colored pans hold too much heat and can over-brown food.

Which of these cake pans do you have in your kitchen?
Photo by Riell Santos

So even before you place your dough or batter into your baking pan, take note of the color of your baking pans because it can make a difference. If you have a choice, go light — even if you choose a baking sheet with a nonstick finish. 




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