Loading…
2
I swore my oven ran hot for 3 years, turns out it was my $6 pan all along
I have been baking chocolate chip cookies on the same cheap dark pan since I moved into my apartment in 2022, and every single batch came out with burnt bottoms and raw middles. I blamed my oven so hard that I bought an oven thermometer and watched it for a week, and it held 350 degrees almost perfectly the whole time. Then a friend who works at a bakery in Boise told me the dark nonstick pan was soaking up heat way faster than the recipe assumed. I switched to a light silver pan last Saturday and the very first batch came out even and golden with zero burnt edges. Now I feel kind of silly for almost calling a repair guy over a pan that cost less than a sandwich. Has anyone else blamed their oven when it was really just the pan color messing everything up?
1 comments
Log in to join the discussion
Log In1 Comment
jamesmason20d ago
Kept a dark pan out of my kitchen for years for this exact reason, but I think you might be blaming the color a little too much here. Dark pans do absorb more heat, sure, but the bigger culprit is usually that thin cheap metal warps and creates hot spots, plus most recipes assume a shiny aluminum pan and nobody tells you to drop the temp by 25 degrees when you go dark. So the pan was the problem, just not only because of the color. Glad the new one fixed it either way.
2