Light vs. Dark

• Dark baking pans absorb more heat than light-colored pans, which instead reflect the heat. The heat from the dark pans is then absorbed into the food, causing it to bake more quickly. This can result in the exterior of the food burning while the interior cooks at a slower pace. Shiny, light-colored pans cause the food to brown more slowly so the exterior cooks at a similar rate to the interior of the food. Most nonstick pans have a dark coating, so use a well-greased light pan if browning is an issue.

Substituting Dark Pans

• You can substitute dark pans for light pans while minimizing the cooking speed issues. Reducing the baking temperature in the recipe by 25 degrees Fahrenheit can offset the faster cooking time so the outside doesn't brown as quickly but the interior of the food still finishes cooking. Another option is to line dark baking pans and cookie sheets with aluminum foil. The foil lightens the pan color and insulates the food from the heat absorbed by the darker pan.

Match Pan to Food

• Some foods are better-suited to dark pans. For example, pies, some yeast breads and quick breads -- which generally have a darker crust -- cook well in dark pans unless otherwise indicated in the recipe. Cookies and cakes are best baked in lighter colored, shiny pans so that the exterior doesn't brown or only browns lightly. Cakes baked in light pans develop a more even texture and rise more evenly, which prevents an uneven top.

Additional Pan Options

• Light and dark aren't the only pan options. Insulated pans -- which are usually light in color -- have a layer of air inside them that slows down cooking. Food may not brown at all in these pans, making them most suitable for soft cookies and cakes. Glass pans have many of the same attributes as dark pans, with food browning much more quickly unless you lower the oven temperature. The main benefit of glass pans is you can see the sides and bottom of the food, so you are better able to monitor browning and remove the item from the oven before it burns.