General Question

ibstubro's avatar

Why is it no longer required to reduce the oven temperature when baking in glass?

Asked by ibstubro (18804points) June 28th, 2015

What was it, reduce 25°? 10°?

I just used a cake mix and it no longer mentions dark, non-stick pans, much less glass.

Was the different baking temperature just an old wives tale that was finally debunked?

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4 Answers

Response moderated (Unhelpful)
keobooks's avatar

I just made a white cake (Kroger brand) with my daughter last week. I can’t remember if it mentioned glass, but it did mention dark non stick pans. Next time I go to the grocery store, I’ll check.

ibstubro's avatar

Hmmm.
Pillsbury pineapple cake mentions neither glass nor dark.
Duncan Hines pineapple specifically says metal and glass 350°, dark 325°.
Betty Crocker white says metal 350°, glass or dark 325°.

That’s the only mixes in the house at the moment, I think.
Pillsbury pineapple is what I’ve been using lately for banana bread.

dappled_leaves's avatar

The error margin for your oven is probably at least 25°, so there’s little point. Here’s an article from a few years ago about how poor our understanding of oven temperature really is.

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