What does a pan have to do with it?
Have you ever wondered if a pan really matters?
As a matter of fact it does. I was watching KQED's America's test kitchen the other day. They had a segment on cooking pans. They conducted a review on glass, foil, aluminum, non-stick, etc.
Surprise, surprise...the pan and what it's made of does make a difference in the end product.
The heat from the oven is either absorbed or reflected during the cooking process. Which I found out the hard way when cooking with a pan that absorbed too much and the bottom of a cake was burned rather than golden brown. The inside and top of the cake were prefect, but the bottom. Black and hard as coal.
What type of pan do I use? Good question. I prefer to use the products at William Sonoma. Yes, they can be pricey. But, I have never had a cake stick or burn in my William Sonoma GoldTouch pan. My cakes, cornbread, or deep dish pies always come out golden. Evey time without fail.