pltrgyst wrote:
> On 15 Dec 2006 05:55:25 -0800, "Eddie G" > 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."
>
> -- Larry

You might want to retake high school physics.