What is the difference btwn light and dark metal for baking pans? (bread, cookware)

[Jkgourmet]

During Prime Day, I replaced two of my old muffin pans. Two different sizes, two different manufacturers, both non-stick.

When they showed up, one was a light colored metal, the other darker colored. And I realized I don't know the difference.

What is the difference? Is one color better than another? I don't use these often - Yorkshire pudding and occasionally muffins.

[oregonwoodsmoke]

Dark is supposed to cook faster. Myself, I don't notice any difference between the two and i use them the same.

[harry chickpea]

Originally Posted by oregonwoodsmoke

Dark is supposed to cook faster. Myself, I don't notice any difference between the two and i use them the same.

It is a YMMV thing, I think. The disposable foil cookware is highly reflective, steel is less so, then there are coated pans that are more of a grey color, and lastly well used and encrusted pans that are quite dark. In cooking larger items, the effect of more effective heat transfer can be cumulative; so bread is more affected than muffins, and so on.

The position in the oven affects cooking heat as well, so a light colored pan on a high rack may work well with a darker one on a low rack. Then again, many ovens are off-temp and not calibrated, or may have quirks. At some point it switches from science to art and experience.