I have never been a fan of dark pans, and I don't understand why many popular brands of bake ware have that black non-stick finish. I guess they figure that the "just slide right out part" is more important than the "baked correctly" part. I have many cake pans and bread pans that have no non-stick coating at all, but are light in color. All they need is a coating of solid shortening and some parchment paper (mostly for the cake pans). The comments about testing for doneness are pretty interesting. For years I relied on sight and touch, and toothpicks, and cake testers, but lately have been using a thermometer, and found internal temperature to be a much more reliable indicator. No more fallen cakes! Thanks for all your research. I can't begin to tell you the number of times I've relied on "Flourish" to walk me through a project, or the number of posts I have bookmarked for easy reference. KAF, you're my own personal baking school!

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