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#1
Old 10-22-2007, 06:55 PM
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Join Date: Mar 2002
Location: Southern Pennsylvania
Posts: 21,599
Baking with cheap disposable pans

Do those disposable pans change the baking times for things?

I had a craving for brownies yesterday. I shouldn't have done it since I'm perpetually trying to lose weight, but I bought some brownie mix and a disposable pan. Although I followed the directions exactly, the brownies were still not cooked.

This means to me one of the following:

1. My oven doesn't heat to the temp it is supposed to. I will get an oven thermometer and test it.

OR

2. The aluminum foil pan changes how things bake.
#2
Old 10-22-2007, 11:07 PM
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Join Date: Aug 1999
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I haven't baked in an aluminum disposable pan, but I've baked in the other kind, the plastic-like stuff. Brownies too, but mine were overdone. Brownies are tricky though, at least in my oven.

It does seem like a thinner pan, whether it's aluminum or mystery-plastic-stuff, will make a difference in baking times.

I'd use them for casseroles and roasts, but not for cakes or cookies, where timing and temperature are more critical.
#3
Old 10-22-2007, 11:53 PM
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Join Date: Jun 2000
Location: Back in the South, y'all
Posts: 6,937
I'd think it would make the baking time less, based on the thinner pan.

That said, have you tried the No Pudge brownies? I don't eat any sweets anymore, but I know people who think these are fantastic.
#4
Old 10-23-2007, 07:34 AM
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Join Date: Dec 2002
Location: NW IL
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I have baked exactly one thing in a disposable aluminum pan, and that was brownies! I used it to bake brownies for someone, when I didn't want to worry about getting the pan back...

For me, it worked just fine. I used a mix also, and followed the directions exactly. (I use a toothpick to test on the early side of the suggested time.) In my one experience, I don't recall it taking much more time to cook than in the Pyrex I usually use.
#5
Old 10-23-2007, 09:40 AM
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Join Date: Jan 2001
Location: Lovely Montclair, NJ
Posts: 12,417
I'd bet that #1 is your culprit, oven thermometers are often off by a significant amount. The type of pan will change the way things cook, but a foil pan won't generally make it take longer. If anything, a thin pan will reduce the time, since it doesn't take as much energy to heat the pan material.

Also, don't rely on the cooking times when baking, you have to test, especially with sensitive foods like brownies.
#6
Old 10-23-2007, 10:17 AM
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Join Date: Feb 2001
Location: South Carolina
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It's VERY important to get a thermometer for your oven - my old one was off by, inconsistently, sometimes a good 75 or 100 degrees.
#7
Old 10-23-2007, 05:22 PM
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Location: Lisle, IL
Posts: 576
Two other things to consider:

The Preheat time. If you stuck the brownies in immediately after your oven says the preheat is done, you're likely letting out all the hot air, whereas the oven guts haven't yet absorbed very much heat. Better to let it preheat for a good 20-30 minutes before putting the pan in.

The foil pan is very reflective compared to a normal sheet pan or baking pan. The reflective finish will slow down baking time, whereas a matte finish will not. A dark colored pan will result in shorter baking time, which is challenging if the bottom finishes cooking before the top.
#8
Old 10-23-2007, 05:56 PM
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Join Date: Jun 2000
Location: Houston
Posts: 14,072
Also, did you check whether the package was for 13x9 pan size, or 9x9? I've made this mistake often.
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