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Thought my oven ran hot for 3 years, turns out it was my one cookie sheet
I always blamed my oven for burning the bottoms of my chocolate chip cookies, so I started pulling them out 2 minutes early and they came out doughy in the middle every time. Last weekend my neighbor let me borrow her old aluminum sheet pan, and the same batch at the same temp came out perfect on the bottom and soft in the center. I dug out my usual pan and realized it is a dark nonstick one, and everything I read says those pans soak up heat way faster than the shiny aluminum ones. So I had been adjusting my oven, my timing, and my recipe for a problem that was sitting in my cabinet the whole time. Has anyone else switched pans and had it fix a bake they blamed on something else?
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quinnj2426d ago
I went through the same thing with a dark nonstick pan and it took me way too long to figure out. Those pans grab heat so fast that the bottom sets before the middle even starts cooking, so all your early pulling and recipe tweaks were just band aids on a pan problem. Grab a light colored aluminum pan (mine is a basic half sheet from the restaurant supply store, like 12 bucks) and you can go back to your normal temp and time on the recipe. If you want to keep using the dark pan for other stuff, try dropping the oven temp by 25 degrees and check it a few minutes early, but honestly the aluminum one just solved it for me.
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