I was wondering is there a difference in the dark pans and light pans when baking cakes. I have only been using a dark coated non stick 13x9 pan. I use the wilton cake release, bake at 325 and my cakes still get too done around the edges and the bottom and some pieces still will stick to the pan. I was told that it could be because of the dark pan that I am baking with and I also have an electric oven.
I also see that wilton sale light pans.
Does anyone else have this problem?
Yep. It does make a difference, as you learned. Dark pans will produce a darker crust, which is why black cast iron is so perfect for cornbread.
I would suggest getting regular light pans for cakes and save the dark ones to use as dipping vessels when making fried chicken.
I use light pans for baking as the dark ones leave cakes and cookies too brown for my liking.
LIGHT, LIGHT, LIGHT!
(Learned the hard way)
Thanks everyone for the replies as I will only be using light pans now.