I read the article to and no where did she say anything about "...dark colors retaining heat...", what she did say was "A dark metal pan absorbs and distributes heat more quickly and thoroughly than lighter-colored pans." I take "absorbs and distributes" to mean the heat is attracted to and released into the baked product, not retained in the dark metal metal pan. You say she's incorrect but you don't explain why darker pans bake the product more where it touches the dark pan vs a lighter color pan. My wife backed two pans of buns at the same time same oven and the darker pan buns came out burnt on the bottom while the lighter color pan came out perfect. Why on cake box mixes do they recommend to bake at a lower temp if using a darker pan? Instead of berating her, why don't you explain the physics behind what is happening?

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