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Oven Cookware
The material, finish, and size of cookware affect baking
performance. Dark, coated and dull pans absorb heat
more readily than light, shiny pans. Pans that absorb
heat more readily can result in a browner, crisper and
thicker crust. If using dark and coated cookware check
food earlier than the minimum cook time. If undesirable
results are obtained with this type of cookware consider
reducing oven temperature by 25º F next time.
• Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
• Glass and ceramic pans heat slowly but retain heat
well. These types of pans work well for dishes such
as pies and custards.
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• Air insulated pans heat slowly and can reduce
bottom browning.
• Stoneware heats slowly and retains heat well. It is
recommended to preheat this type of cookware if
possible. Additional cook time may be required.
• Cookware used in broil modes and air fry must be
broil-safe.
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