Why do dark pans burn in oven easier than shiny pans?

Dark pans absorb more heat than shiny pans. This is because the dark color of the pan absorbs more of the light energy from the oven, while the shiny color reflects more of it. As a result, dark pans can reach a higher temperature than shiny pans, and this increased temperature can cause food to burn more easily.

Here are some additional factors that can contribute to dark pans burning food more easily:

* The material of the pan. Some materials, such as cast iron, are better at conducting heat than others, such as stainless steel. This means that cast iron pans can reach a higher temperature than stainless steel pans, and this increased temperature can cause food to burn more easily.

* The thickness of the pan. Thicker pans are better at distributing heat evenly than thinner pans. This means that food is less likely to burn in a thick pan because the heat is more evenly distributed.

* The amount of food in the pan. If there is too much food in the pan, it can prevent the heat from circulating properly, which can cause the food to burn.

* The temperature of the oven. If the oven is too hot, it can cause the food to burn, even in a shiny pan.

To avoid burning food in a dark pan, it is important to:

* Use a lower oven temperature.

* Cook the food for a shorter period of time.

* Use a thicker pan.

* Add more liquid to the pan.

* Stir the food frequently.