On 17 Dec 2006 10:52:56 -0800, wrote:

>> >> Every box cake mix I've seen for many years has specified a lower temperature
>> >> for dark pans. Check a few in your local grocery store.
>> >>
>> >Thanks, Larry, but do you know why?
>>
>> I don't have a citation, but I assume it's because darker colors absorb more
>> heat, while lighter colors reflect heat. Thus you need to reduce the temperature
>> for dark colored pans to avoid over-browning the bottom and sides before the
>> entire cake is done.
>>
>> OK, a quickie from http://www.dianasdesserts.com/: "Heavy dark metal pans,
>> nonstick pans, and glass pans absorb and hold more heat, resulting in heavy,
>> dark crusts."
>
>You might want to retake high school physics.

Then why don't you explain it to us? And cover the topic of white versus black
cars as well, please. And white versus dark tennis clothing. Thanks.

-- Larry