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Ask Lisa: Dark pans pose risk of burning foods more quickly

Q: Are lighter pans better for baking than dark pans?

— Betsy Davis, Burlington, North Carolina

A: Lighter pans aren't necessarily better for baking, but darker pans require more attention because they can burn food more quickly.

The same rule that applies to clothing — lighter colors reflect heat, and darker colors absorb it — applies to baking pans.

Dark pans absorb heat and will brown foods faster. This can be a problem when baking because the outside of a cake, for example, might become overbrowned before the inside is done. Without careful monitoring, the entire cake can become overdone and dry.

When using dark pans, consider lowering the oven temperature to prevent burnt foods, or line the pans with parchment paper.

Conversely, light colored pans might not brown foods as much as you prefer, particularly when preparing foods such as roasted vegetables and potatoes for which more caramelization might be desirable. In this instance, consider increasing the oven temperature.

— Ask a food or cooking question by writing Ask Lisa at The Dispatch, 62 E. Broad St., P.O. Box 1289, Columbus, OH 43216; calling 614-461-5529; or sending email to labraham@dispatch.com, with " Ask Lisa" in the subject line. Include your name, address and phone number. (Initials are printed on request.)