/ck/ - Food & Cooking

>>11816471
Nonsense. The color and surface finish of your cookware makes a huge difference as to its effectiveness at absorbing radiant heat in an oven. The black color of iron or carbon steel is best. Hard-anodized aluminum is a dark gray color and that is good too. A bright enamel or shiny stainless absorbs less energy from the oven, therefore cooking more slowly.

You can see evidence of this on packages of brownie or cake mix. Note that the instructions give different cooking times/temps for different colors/types of pans. that's not to say you can't make all pans work for most tasks, but there certainly is a difference between different materials.