Explain how a pan's surface affects the outcome of the baked product?
Apparently, you didn't read or understand what Ms. Sue posted yesterday:
http://www.jiskha.com/display.cgi?id=1311115247
=(
The surface of a pan can have a significant impact on the outcome of a baked product. Here's why:
1. Heat distribution: The surface material of a pan can affect how evenly heat is distributed during baking. For example, a dark-colored pan, like a nonstick or cast iron, absorbs and retains more heat, leading to faster and more intense cooking. On the other hand, a light-colored pan, such as aluminum or stainless steel, reflects more heat, resulting in slower and more even baking.
2. Browning and crust formation: Different pan surfaces can affect the browning and crust formation of baked goods. A dark-colored pan promotes quicker browning due to increased heat absorption. This is useful when you want a golden crust or well-browned edges. Conversely, a light-colored pan tends to produce a lighter or more delicate crust.
3. Stickiness: The surface texture of a pan can influence how easily the baked goods release from it. Nonstick pans, as the name suggests, have a coating that prevents sticking. This is especially useful for delicate cakes and sticky batters. However, be careful not to use sharp utensils on nonstick surfaces to avoid damaging the coating. Alternatively, traditional metal pans may require greasing or lining with parchment paper to prevent sticking.
4. Durability: The material of a pan's surface can also affect its durability and longevity. Nonstick pans can wear out over time, losing their nonstick properties. On the other hand, durable materials like stainless steel or cast iron can withstand higher temperatures and are less prone to scratching or warping.
To choose the right pan surface for your baked goods, consider the specific recipe requirements and desired outcome. It's also helpful to follow the manufacturer's instructions and consider factors such as heat conductivity, maintenance, and personal preferences. Experimentation and experience will further refine your understanding of how different pan surfaces impact the final product.