Shiny, uncoated metal pans reflect rather than absorb heat, so they give baked goods a tender, golden crust.

Pans with dark coating, like many nonstick pans, absorb heat so foods brown quickly. (If using such pans for baking, you usually should lower the baking temperature by 25 degrees; check the manufacturer's suggestions to be sure.)

Glass or ceramic pans are technically called baking dishes. They can usually be used interchangeably with metal pans; however, unless the recipe specifically specifies a glass baking dish, the oven temperature should be reduced by 25 degrees.

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