So dark pan for brownies and pound cakes where you want a crust. And light pan for fluffier cakes where you want the crust to look and feel as close to the inside as possible. THANKS!!!!
It’s not the color, Ann Reardon did an excellent job explaining the pan situation on her debunking series. Just touch the pan, the colder it is, the better it is at conducting temps
Coming from an old guy, you're like this generation's Alton Brown. I mean this in the BEST way, your work is current and you go through so much trouble to teach your viewers. You're gonna be huge and with a very bright future. I'm new and am sure so many others have said it already.
Yes, you're right. Like a young Alton. I loved him. Must be why I love this guy, seemed familiar somehow. Definitely really great information and well presented
I'm a young person (23) and I grew up watching Alton Brown's awesome show. I LOVE learning the science behind cooking and baking, and it's absolutely because of Alton on Good Eats. This guy really does give off the same vibe, and I'm so happy someone is continuing in this kind of easily digestible, really fun educating.
This channel is such a good teaching channel. Like, pedagogically, you do a great job explaining, testing, SHOWING, and articulating what you're trying to demonstrate. Great stuff!
Try it again with white high heat paint and you’d get the same results. I don’t think it’s because of the color… it may be because of the high-heat paint providing some additional insulation properties. Color’s affect on heat usually has to do with light energy like from the sunlight but the heat here is coming from the stove’s burners
Yeah high heat paint is meant for temperatures over 500°F in general (some going close to 2000°F). In fact most painted metal trays that people buy on stores don't use the same paint he is using.
The colour and finish (matte vs gloss) will likely be having an effect here as a lot of energy transferred when using an electric oven is in the form of infrared radiation. There is likely to be a bit of influence from the fact that I imagine high that paint doesn’t as willing radiate heat back out the same way the unpainted metal will, but pan colour definitely has an influence when cooking
I was thinking so. Like, I get the idea that 'black painted pan would absorb more infrared" (and I think it's wrong..? Haven't checked tho) but shouldn't we do that test by checking the temperature or the pan itself, not by 'looking' how the cake looks? Maybe that specific black paint is just a better heat conductor than the pan itself
@@mr.rabbit5642 Heat conductor to what exactly? The black paint is only in contact with the metal and the space around the pan not the cake itself. If the paint is having any effect here at all it would be as an insulator
A common idea in this comment section is that the black paint is trapping more heat within the black pan by acting as an insulator. While that _is possibly_ true, it‘s likely less of a reason than the paint colour itself (he spray painted the pan, unless you’re telling me high heat spray paint is a miracle chemical that is such an effective insulator that 1mm thick coat AT MOST makes a noticable difference why haven’t we swapped all are current insulation technologies with omg) rather than the unpainted pan reflects infrared away more than the matte black one. If anyone is arsed enough to test this out for certain, the test methodlogy is to get two idetical pieces of aluminum spray paint both of them w/ high heat paint of the safe finish. one white one black, place both in the over. set up a thermal imagine camera and keeping an eye or the temp change in both metals. You'll find the black will get hotter faster and on being removed from the oven cool down quicker also.
@@sheiplerskeya9350oh hush! Two things can be appreciated. Studying physics isn’t the same as watching someone do it. Everyone learns differently. Smart ass
This isn't a fair test, you should have also gotten a thrid pan painted white with high heat paint. There's no way to determine if it's the paint or the color causing the effect.
My goodness you can't imagine how much I needed this video just today! I'm baking and struggling with my cakes turning dark brown! Tomorrow I'll buy new pans! Because of you Thank you so much! Cheers from Brazil 🇧🇷
The material of the pan is more important to the difference in results. A dark steel tray the cookies come out lighter than those cooked on a light aluminium tray.
@@aaronlucas8162 they are the same material...As he said, the pans in this video are identical (until he spray painted half of them) so the material cannot make a difference in this case
Ann Reardon does a video that compares glass, aluminum, and other pans. She also debunks the claim that pan color makes a difference, if the pan is made of the same material. ruclips.net/video/aWJ_7akYFhg/видео.html
@@prestonpeterson139 the proper glass pans present no issue when used within the specifications. Pyrex make great glass bakeware. I believe Corning used to as well, not sure if they still do. Mine you can’t stick under the griller (broiler) or use on the stove
Not certainly energy but electromagnetic waves from visible spectrum of light and absorbs their energy. So it depends sth colour less can better absorb UV light or IR
This video isn’t technically true, only practically. While more heat is absorbed by black, colour has nothing to do with heat, and everything to do with light. Electromagnetic waves (light) are absorbed more by objects that appear with less colours to us, hence the absence of colour reflected into our eyes. This light will produce heat when it is absorbed. NOT all heat sources give off light.
these videos are so well made that i find myself endlessly scrolling through your videos, and i dont even bake or watch baking content, but these videos are so well produced and informative that it just pulls me in.
There's 2 factors you're not taking into account: 1) ovens have hot spots. So if you were consistently putting the dark colored pan in the same spot, it's entirely possible that just happened to be (one of) the hot spot(s) in that oven. The second is by putting both pans in at the same time the more reflective pan would have bounced more of the heat _onto_ the darker pan. The solution to account for both variables is to put only 1 pan in at a time but always put them in in the exact same spot. Ann Reardon did a similar experiment with better controls and found the exact opposite result: that the color of the pan was negligible to the "finish" on the cake. The one thing that does make a big difference is if you line with parchment paper or not and ESPECIALLY if you place parchment paper over the top of the pan while baking. That makes a _significant_ difference in the finished color of cakes as it reduces the direct heat of the cake's exterior.
Ann Reardon’s experiment was good but she didn’t control for the pan’s materials as well as this experiment did. OP used the _exact same type of pans_ and only added a thin layer of black spray paint, which is a good control even if he could have been more careful of the other variables the oven would introduce. At the end of the day I don’t think either experiment disproves the other. It’s just that this video is demonstrating how the phenomenon is real _in theory_ , whereas Ann’s demonstrates why it’s not the most significant _in practice_ .
Her experiment didn’t control for pan material/thickness, and she didn’t do many trials. It’s nice to watch science-based channels, but taking her word as gospel isn’t particularly scientific either. Darker colors do absorb more heat, the question is simply how much of a practical difference that makes for your individual situation.
the point about the silver pan reflecting heat onto the black one just amplifies the effect it doesn't change the observed results, as theoretically, if the black pan did reflect the same heat then they would end up the same - the black pan would affect the silver the same way the silver affects the black.
@@renownedbandanawearer1345 Exactly. Both experiments had flaws. I just preferred Ann's because it was more reflective of a normal user experience whereas this one was purely applicable to the theoretical nature of the problem. Which was why I brought up how to better control the remaining variables since it's less focused on the practical outcome and more on the significance of color alone.
So glad for your content. It's so true. I made pastry puffs the other day and used 1 light pan and 1 dark pan at the same time - and my dark pan browned faster and produced much darker crusts. I thought i did something wrong, but quickly realized it must have been the diff colors of the pans. So glad you confirmed this for me!
The results were invalid due to flawed methodology. Spray painting one pan and not the other changes the composition of the pan and thus the pans are no long identical asides from colour the spray paint has thermal properties that will affect the results, also he used what appears to be a matte paint, matte paints absorb more heat energy than stuff with some level of sheen to it, be it gloss or the natural reflectivity of bare metal, Teflon coated pans even have a level of sheen, thus being reflective. A better test would be six pans. A natural pan, then five spray painted with a ?low sheen? paint. One each white, light grey, mid grey, dark grey and black. Compare each pan to the uncoated natural, this gives you which is closest to the natural pan. Then you can compare changes based upon colour of pan, bearing in mind that the pigments may not all behave the same, but it would give much more accurate results than this. Ann Reardon has done a fantastic video explaining this and debunking the light vs. dark argument.
@@aaronlucas8162 Oh, you're one of those Ann simps that can't handle her being wrong. Ann used pans of different sizes, shapes, thicknesses, materials etc. It's hilarious that you will overlook that while freaking out about two pans being exactly the same except for the paint. Paint's "thermal properties" can't make aluminum more conductive, however, it can insulate the aluminum, so that's a point against you. Yes, bright and shiny reflects more infrared than dark and matte. Thanks for proving yourself wrong. Too bad you didn't know you did. Even children understand it's a bad idea to wear black on a hot summer day.
The results were invalid due to flawed methodology. Spray painting one pan and not the other changes the composition of the pan and thus the pans are no long identical asides from colour the spray paint has thermal properties that will affect the results, also he used what appears to be a matte paint, matte paints absorb more heat energy than stuff with some level of sheen to it, be it gloss or the natural reflectivity of bare metal, Teflon coated pans even have a level of sheen, thus being reflective. A better test would be six pans. A natural pan, then five spray painted with a ?low sheen? paint. One each white, light grey, mid grey, dark grey and black. Compare each pan to the uncoated natural, this gives you which is closest to the natural pan. Then you can compare changes based upon colour of pan, bearing in mind that the pigments may not all behave the same, but it would give much more accurate results than this. Ann Reardon has done a fantastic video explaining this and debunking the light vs. dark argument.
@@aaronlucas8162 I noticed you spammed your comment everywhere, so I will too: Oh, you're one of those Ann simps that can't handle her being wrong. Ann used pans of different sizes, shapes, thicknesses, materials etc. It's hilarious that you will overlook that while freaking out about two pans being exactly the same except for the paint. Paint's "thermal properties" can't make aluminum more conductive, however, it can insulate the aluminum, so that's a point against you. Yes, bright and shiny reflects more infrared than dark and matte. Thanks for proving yourself wrong. Too bad you didn't know you did. Even children understand it's a bad idea to wear black on a hot summer day.
Oh wow that’s so interesting! I didn’t realize the color was so important! Not a baker at all but this is helpful for getting recipes to work as intended, thank you! ❤
I just realised how much I like your videos, I started baking because of you, I always thought it's the hardest thing in cooking, so many things to do, and prepare, it needs more experience then cooking. Everyone I know can cook, not everyone can bake. Thank you ❤
If you're cooking with dark pans, decrease your oven temp by 25° and about 10 min less than recommended time. This will help even out your bake so it doesn't cook too hot and too fast.
i mean if it's distributed widely most likely it had aced quality control and food safety, no? but also, the paint coats the outer part and not the inside where it meets the food/batter/dough.
I think it’s not really about the value(color) of the pan, but what material it’s made out of. Ann reardon tested this out on her channel “How to cook that” and explained how the different materials just transfer and retain heat differently and it really has nothing to do with darker or lighter pans :) Edit: although I feel like I believe her more, this is very interesting as the science you explained also makes well basic sense. Although I do wonder what if you paint the bottom of one with white? Will it have the same result as the non painted one, or the black painted one? Also, could it have been your oven? Maybe one side is hotter then the other, although this is probably a shot in the dark
You make very good points. The matte paint used naturally absorbs more heat than if it had a slight sheen, like that of the plain metal. Yes black absorbs more heat than white. Agreed that it could also be an effect of uneven heating
The difference with that expierement is that this time this dude use the same type of pans and spraypainted the other. Both are good expirements. Since on ann's is more i guess common for public knowledge just to go buy a darker colored pan without thinking of the material because a quick video from the internet says so. While this one actually tries to see if color on the same material affects the product
I think you hit the nail on the head, adding paint to one and not the other changes the material you are cooking on. The comments about making sure the pans are identical leaves out the fact that adding or removing pigment automatically changes the material, whether that be painted on the bottom or pigment added during the construction process.
Yeah its kinda maddening how many people are uncritically believing anything ghat kinda looks like science. An objects color has nothing to do with heat conductivity/attraction. I second that if you want cooking content with actual science literacy, how to cook that is a good channel
I got into baking a year ago. Everything I’ve baked so far came out burnt even after following the instructions. I asked many people but nobody gave me a satisfactory answer. This video was meant to find me. Thank you. This is for sure going to help me a lot.
The thing about this test is you've added thermal mass by spray painting the other pan. Any pan with more thermal mass will perform better at browning than a lighter one. That's why people like cast irons. Maybe have a third pan that's a similar weight to the first one but a darker color to test that variable? But then you'd need to check the composition of the metals to make sure they're comparable.
You have no idea what you're talking about. Ignoring that the "thermal mass" added is less than negligible, more thermal mass would make the pan heat up *slower,* which would result in a *lighter* cake if left in the same time.
@@aolson1111 bro not only is this a year old comment, not only did you open with an insult like a huge dick, not only are you basically saying "I'm right ur wrong" with zero evidence, but you are 100 factually incorrect LOL Did you wanna just argue online with me or did you wanna just show everyone you're a moron? I love both honestly because if you took even a high school level physics class you'd not even have started typing your ass response lmaoooo
@@aolson1111 so not only did you open with an insult, not only did you necro a year old comment, not only are you just factually incorrect, and not only are you just acting like a child with a mindset of "I'm right because I say I'm right" On top of all of that, you're just actually wrong. I don't have care or time to teach ya basic physics concepts, but don't worry when you get to 6th grade you'll learn all about it. You could've looked this stuff up to prove yourself wrong but anyone with your level of lacking basic reading compression to not understand basic information probably isn't even worth trying to explain a single thing to. So uhh idk man, I'll argue the same way you did. "Nuh uh. I'm right ur wrong" 🥰
Exactly. The thing is, Ann used and compared it with existing colored pans. Her comparison is more thorough and realistic. Who buys pan and spray painted it themselves? Not only does it open for potential hazards like using dangerous paint that isn't safe.
@@avariceseven9443 i was just thinking of how dangerous and toxic that could be, painting your own pans. I love Ann's video and how she went through each type of pan/metal
@@avariceseven9443 She used pans of completely different sizes, shapes, materials, thicknesses, etc. I know you're an Ann simp who can't handle her being wrong, but you would have to be a complete idiot to believe that that was a good experiment.
This is Not accurate, your adding another layer of dense material to the bottom of one pan increasing its heat capacity. Thats more than likely the cause. Actually go buy different colored ones off the shelf and look at coating types or materials.
I feel like it would be most accurate if he sprayed one pan white, one pan black and kept one plain. Testing different pans is not hugely helpful as they won't come in different colours and will be made of different materials.
He makes me to happy. Idk but this brings me the same kind of joy I used to have when I’d watch big cook little cook as a kid. Thank you man, I haven’t felt that whimsical joy in like a decade
I knew there was a difference growing up based on the pans my mother chose to make her brownies and cornbread in and the dishes I preferred. The textures were different and some cooked faster and dried out. I preferred glass. Sometimes she'd pick a small black one. But she like's corners and the crunchy bits anyway.
This is a good example of how baking is a science. It may be intuitive and basic knowledge (if you have general understanding of molecular physics) but it’s a great demonstration for teaching!! Kudos to you!
An easier way to explain this is that in the science subject at school your teacher will teach you some stuff about Light. Leading to Opaque, Translucent, & Transparent. Opaque reflects light, Translucent absorbs light, & Transparent let's all the light through. In Translucent, the ultimate absorber of heat (light) is the color black.
I'm old, my cook books are old. My cook books actually tell you for the different recipes whether you use a light colored pan, or a dark colored pan. It does make a difference. Personally I use the dark pans for roasting meat, and the light pans for baking cakes, and fish. Because it does make a difference. Hope this helps. 👵☮️🖖
i know these videos are about the baking and not centered around you, but since we saw a glimpse of your face i just wanted to say that you have very kind, bright eyes and a lovely smile :)) you have a genuine and handsome quality to you
Just tried baking recently. Im using the dark pans since it looks prettier for me. i knew i followed everything yet the first few batches were always burned or overcooked. later on i decided to lower the heat which works. but thanks to this video it really does help.
Thanks for the test. The worst pans I ever bought were expensive dark inside and out nonstick. They cooked way too brown...always. I get an excellent crust with medium to light steel pans (I avoid aluminum). I've recently started using the cake strips which are tricky to attach. I followed one woman's suggestion to use big paper clips. They produce such great products--no more sunken middles and high sides. Cakes, brownies, etc. all level and the same height. Beautiful presentations.
black absorbs so much, literally like all the heat and light... so it's more prone to heating and conducting heat/becoming hot and transferring that hot air to whatever is inside.
So if you don't know black shades of almost everything absorbs heat this also goes for clothes and cars pans etc and lighter colors reflect light so it's not getting as hot so in cold environments that's why some animals have black skin to absorb heat from the sun to keep warm like polar bears have black skin along with two layers of fur to keep them warm.
This would be useful for my pies, the crust on the top is cooked immediately, but I kept my pie in the oven for like 4 hours (it was supposed to be 1 hour but the crust wouldn’t cook) and the crust was still raw. Ended up just reheating individual slices, that worked.
This is a good reminder to everyone that infred light is heat and black surfaces absorb more light and more heat. I'm might be wrong but that's my explanation.
Very interesting approach. I’ve seen this done before but the assumption was always that the pans material was different as the tester was using pans of different colors that were store bought that way. Wonderfully done. I think that this result however points more to the capacity for darker pans to absorb infrared radiation. I would be interested in what results would come of testing different pan materials along with different colors to see what would result
I knew darker pans would absorb more heat but I didn't expect the cake to be lower. When I started baking with cast I ron I wondered if there was a difference and if I should lower the heat. Ill just be sure not to bake anything I was super fluffy in them.
So dark pan for brownies and pound cakes where you want a crust. And light pan for fluffier cakes where you want the crust to look and feel as close to the inside as possible.
THANKS!!!!
And glass pans, (silicone sheets good but optional) for macarons!
@@jitteryhands16 Glass pans? As in a glass sheet pan or like a glass casserole dish?
@@erickr3300 any oven safe glass sheet tray, the casserole dish wouldn’t work for macarons since you’d want the flat bottom
It’s not the color, Ann Reardon did an excellent job explaining the pan situation on her debunking series. Just touch the pan, the colder it is, the better it is at conducting temps
Omg yea !!
Coming from an old guy, you're like this generation's Alton Brown. I mean this in the BEST way, your work is current and you go through so much trouble to teach your viewers. You're gonna be huge and with a very bright future. I'm new and am sure so many others have said it already.
Yes, you're right. Like a young Alton. I loved him. Must be why I love this guy, seemed familiar somehow. Definitely really great information and well presented
I'm a young person (23) and I grew up watching Alton Brown's awesome show. I LOVE learning the science behind cooking and baking, and it's absolutely because of Alton on Good Eats. This guy really does give off the same vibe, and I'm so happy someone is continuing in this kind of easily digestible, really fun educating.
FYI, this video is false information. Pan color does not change baking results. ruclips.net/video/aWJ_7akYFhg/видео.html
@StillNotMarble Actually it's not false, go look it up yourself real quick, it's all right there :)
@@nesser5369 i literally included a link to a food scientist debunking the myth. Its all right there.
This channel is such a good teaching channel. Like, pedagogically, you do a great job explaining, testing, SHOWING, and articulating what you're trying to demonstrate.
Great stuff!
Try it again with white high heat paint and you’d get the same results. I don’t think it’s because of the color… it may be because of the high-heat paint providing some additional insulation properties. Color’s affect on heat usually has to do with light energy like from the sunlight but the heat here is coming from the stove’s burners
Yeah high heat paint is meant for temperatures over 500°F in general (some going close to 2000°F). In fact most painted metal trays that people buy on stores don't use the same paint he is using.
The colour and finish (matte vs gloss) will likely be having an effect here as a lot of energy transferred when using an electric oven is in the form of infrared radiation. There is likely to be a bit of influence from the fact that I imagine high that paint doesn’t as willing radiate heat back out the same way the unpainted metal will, but pan colour definitely has an influence when cooking
I was thinking so. Like, I get the idea that 'black painted pan would absorb more infrared" (and I think it's wrong..? Haven't checked tho) but shouldn't we do that test by checking the temperature or the pan itself, not by 'looking' how the cake looks? Maybe that specific black paint is just a better heat conductor than the pan itself
@@mr.rabbit5642 Heat conductor to what exactly? The black paint is only in contact with the metal and the space around the pan not the cake itself. If the paint is having any effect here at all it would be as an insulator
A common idea in this comment section is that the black paint is trapping more heat within the black pan by acting as an insulator. While that _is possibly_ true, it‘s likely less of a reason than the paint colour itself (he spray painted the pan, unless you’re telling me high heat spray paint is a miracle chemical that is such an effective insulator that 1mm thick coat AT MOST makes a noticable difference why haven’t we swapped all are current insulation technologies with omg) rather than the unpainted pan reflects infrared away more than the matte black one. If anyone is arsed enough to test this out for certain, the test methodlogy is to get two idetical pieces of aluminum spray paint both of them w/ high heat paint of the safe finish. one white one black, place both in the over. set up a thermal imagine camera and keeping an eye or the temp change in both metals. You'll find the black will get hotter faster and on being removed from the oven cool down quicker also.
My father was a baker , he always said light color pans for electric ovens and dark pans for gas ovens. I experimented too and found it was legit.
what difference does it make?
For gas oven the heat comes from the fire at the bottom for a electric oven heat comes from the top and bottom and some time sides
@@anime-girl9743 that makes sense thanks
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@@XCodes yep
This is the content we need
Yes! We need more of this!
iust go study physics pro
So true!
@@sheiplerskeya9350 I translated your comment and it said just go study physics instead
@@sheiplerskeya9350oh hush! Two things can be appreciated. Studying physics isn’t the same as watching someone do it. Everyone learns differently. Smart ass
This isn't a fair test, you should have also gotten a thrid pan painted white with high heat paint. There's no way to determine if it's the paint or the color causing the effect.
My goodness you can't imagine how much I needed this video just today!
I'm baking and struggling with my cakes turning dark brown!
Tomorrow I'll buy new pans! Because of you
Thank you so much!
Cheers from Brazil 🇧🇷
You need a third one with white paint. The paint itself may affect the heat conductivity of the pans.
Wonder if food-safe reflector paint is a thing 🤔
Thank you for beating me to this comment. Only by 9 months haha
If it did i think it would have had the opposite effect than what happened here.
White pan would get hotter
This is the correct control!
If you only have dark pans/sheets, I find lining them with parchment paper also helps to prevent the bottoms from browning faster.
This is insane. How has this never come up before? I've never seen any chef mention this at all!
I love youtube shorts that teach me stuff!! This is very helpful, thankyou 😊
Your explanations are on point! I noticed this years ago especially with cookies! ❤
Thank you! Yes definitely with cookies it makes a difference. Doubling up on sheet trays helps if they are getting too brown on the bottom
The material of the pan is more important to the difference in results. A dark steel tray the cookies come out lighter than those cooked on a light aluminium tray.
@@aaronlucas8162 they are the same material...As he said, the pans in this video are identical (until he spray painted half of them) so the material cannot make a difference in this case
@@ariarichards- I keep hearing that bread should be baked in metal loaf pans, not glass
@@recoveringsoul755 That's what my mom does, but idk if that's a good example of light and dark pans
Can you do glass pans too?
This is what I came here for too
no the glass will go pop
@@prestonpeterson139 not always, we had a glass pan that worked great for years before popping.
Ann Reardon does a video that compares glass, aluminum, and other pans. She also debunks the claim that pan color makes a difference, if the pan is made of the same material. ruclips.net/video/aWJ_7akYFhg/видео.html
@@prestonpeterson139 the proper glass pans present no issue when used within the specifications. Pyrex make great glass bakeware. I believe Corning used to as well, not sure if they still do. Mine you can’t stick under the griller (broiler) or use on the stove
Dark colors are dark because they absorb more energy, physics 101
Not certainly energy but electromagnetic waves from visible spectrum of light and absorbs their energy. So it depends sth colour less can better absorb UV light or IR
This video isn’t technically true, only practically. While more heat is absorbed by black, colour has nothing to do with heat, and everything to do with light. Electromagnetic waves (light) are absorbed more by objects that appear with less colours to us, hence the absence of colour reflected into our eyes. This light will produce heat when it is absorbed. NOT all heat sources give off light.
these videos are so well made that i find myself endlessly scrolling through your videos, and i dont even bake or watch baking content, but these videos are so well produced and informative that it just pulls me in.
What about a white high heat sprayed 3rd option? You are assuming it’s the color, not the additional insulating/heat retention layer.
There's 2 factors you're not taking into account: 1) ovens have hot spots. So if you were consistently putting the dark colored pan in the same spot, it's entirely possible that just happened to be (one of) the hot spot(s) in that oven. The second is by putting both pans in at the same time the more reflective pan would have bounced more of the heat _onto_ the darker pan.
The solution to account for both variables is to put only 1 pan in at a time but always put them in in the exact same spot.
Ann Reardon did a similar experiment with better controls and found the exact opposite result: that the color of the pan was negligible to the "finish" on the cake. The one thing that does make a big difference is if you line with parchment paper or not and ESPECIALLY if you place parchment paper over the top of the pan while baking. That makes a _significant_ difference in the finished color of cakes as it reduces the direct heat of the cake's exterior.
Ann Reardon’s experiment was good but she didn’t control for the pan’s materials as well as this experiment did. OP used the _exact same type of pans_ and only added a thin layer of black spray paint, which is a good control even if he could have been more careful of the other variables the oven would introduce.
At the end of the day I don’t think either experiment disproves the other. It’s just that this video is demonstrating how the phenomenon is real _in theory_ , whereas Ann’s demonstrates why it’s not the most significant _in practice_ .
Omg yes-! I have light cookie sheets lined with parchment paper and 1 side of my oven is MUCH hotter than the other.
Her experiment didn’t control for pan material/thickness, and she didn’t do many trials. It’s nice to watch science-based channels, but taking her word as gospel isn’t particularly scientific either. Darker colors do absorb more heat, the question is simply how much of a practical difference that makes for your individual situation.
the point about the silver pan reflecting heat onto the black one just amplifies the effect it doesn't change the observed results, as theoretically, if the black pan did reflect the same heat then they would end up the same - the black pan would affect the silver the same way the silver affects the black.
@@renownedbandanawearer1345 Exactly. Both experiments had flaws. I just preferred Ann's because it was more reflective of a normal user experience whereas this one was purely applicable to the theoretical nature of the problem. Which was why I brought up how to better control the remaining variables since it's less focused on the practical outcome and more on the significance of color alone.
I was always confused if i was just imagining things or not but thank you for clearing this up!! Extremely important information thank you
So glad for your content. It's so true.
I made pastry puffs the other day and used 1 light pan and 1 dark pan at the same time - and my dark pan browned faster and produced much darker crusts.
I thought i did something wrong, but quickly realized it must have been the diff colors of the pans.
So glad you confirmed this for me!
This is so valuable. I had no idea that one could diagnose these little differences
The results were invalid due to flawed methodology. Spray painting one pan and not the other changes the composition of the pan and thus the pans are no long identical asides from colour
the spray paint has thermal properties that will affect the results, also he used what appears to be a matte paint, matte paints absorb more heat energy than stuff with some level of sheen to it, be it gloss or the natural reflectivity of bare metal, Teflon coated pans even have a level of sheen, thus being reflective.
A better test would be six pans. A natural pan, then five spray painted with a ?low sheen? paint. One each white, light grey, mid grey, dark grey and black. Compare each pan to the uncoated natural, this gives you which is closest to the natural pan. Then you can compare changes based upon colour of pan, bearing in mind that the pigments may not all behave the same, but it would give much more accurate results than this.
Ann Reardon has done a fantastic video explaining this and debunking the light vs. dark argument.
@@aaronlucas8162 I want to know the name of her video please! I have black and clear pans and they bake the same. But still want to watch her video.
@@aaronlucas8162 Oh, you're one of those Ann simps that can't handle her being wrong. Ann used pans of different sizes, shapes, thicknesses, materials etc. It's hilarious that you will overlook that while freaking out about two pans being exactly the same except for the paint.
Paint's "thermal properties" can't make aluminum more conductive, however, it can insulate the aluminum, so that's a point against you.
Yes, bright and shiny reflects more infrared than dark and matte. Thanks for proving yourself wrong. Too bad you didn't know you did. Even children understand it's a bad idea to wear black on a hot summer day.
Absolutely loving these nerdy baking videos ❤
Thank you for saving me from countless errors I could've done due to my inexperience. This goes out to all the videos you made.
I love science, and I really like how you are mixing science and baking together!
Thank you so much for all your excellent videos on baking science!!
What science?
The results were invalid due to flawed methodology. Spray painting one pan and not the other changes the composition of the pan and thus the pans are no long identical asides from colour
the spray paint has thermal properties that will affect the results, also he used what appears to be a matte paint, matte paints absorb more heat energy than stuff with some level of sheen to it, be it gloss or the natural reflectivity of bare metal, Teflon coated pans even have a level of sheen, thus being reflective.
A better test would be six pans. A natural pan, then five spray painted with a ?low sheen? paint. One each white, light grey, mid grey, dark grey and black. Compare each pan to the uncoated natural, this gives you which is closest to the natural pan. Then you can compare changes based upon colour of pan, bearing in mind that the pigments may not all behave the same, but it would give much more accurate results than this.
Ann Reardon has done a fantastic video explaining this and debunking the light vs. dark argument.
@@aaronlucas8162 I noticed you spammed your comment everywhere, so I will too:
Oh, you're one of those Ann simps that can't handle her being wrong. Ann used pans of different sizes, shapes, thicknesses, materials etc. It's hilarious that you will overlook that while freaking out about two pans being exactly the same except for the paint.
Paint's "thermal properties" can't make aluminum more conductive, however, it can insulate the aluminum, so that's a point against you.
Yes, bright and shiny reflects more infrared than dark and matte. Thanks for proving yourself wrong. Too bad you didn't know you did. Even children understand it's a bad idea to wear black on a hot summer day.
your hella underrated... your tips are super helpful and you barley have any likes on your other videos. new sub!
This is a gorgeous explanation!! I absolutely love it!
Right; makes a lot of sense!!
Oh wow that’s so interesting! I didn’t realize the color was so important! Not a baker at all but this is helpful for getting recipes to work as intended, thank you! ❤
He's like the Bob Ross of cooking science.
I just realised how much I like your videos, I started baking because of you, I always thought it's the hardest thing in cooking, so many things to do, and prepare, it needs more experience then cooking. Everyone I know can cook, not everyone can bake. Thank you ❤
You are sooooooo smart and young!! I feel so proud of you!!
If you're cooking with dark pans, decrease your oven temp by 25° and about 10 min less than recommended time. This will help even out your bake so it doesn't cook too hot and too fast.
This experiment didn't consider whether the paint itself was doing anything. Should've had a pan painted grey to control for it
As a chemistry, I love to hear this simple explanations and experimentation :3
i love these informative shorts that clearly and without bullshit shows what happens and why.
This has OG Alton Brown’s Good Eats vibes without the cooking! I am loving it!
I hope the spray paint was oven safe…
i mean if it's distributed widely most likely it had aced quality control and food safety, no? but also, the paint coats the outer part and not the inside where it meets the food/batter/dough.
@@way9883fumes bro
He said it was spray paint made for high temperatures so I'm gonna assume so
Love the British baking show music!
This never would have occurred to me but it makes perfect sense. Props for the heads up. 👍🏽👍🏽
great video
I think it’s not really about the value(color) of the pan, but what material it’s made out of. Ann reardon tested this out on her channel “How to cook that” and explained how the different materials just transfer and retain heat differently and it really has nothing to do with darker or lighter pans :)
Edit: although I feel like I believe her more, this is very interesting as the science you explained also makes well basic sense. Although I do wonder what if you paint the bottom of one with white? Will it have the same result as the non painted one, or the black painted one?
Also, could it have been your oven? Maybe one side is hotter then the other, although this is probably a shot in the dark
It's both colour and material. Colour will have an effect of how it conducts heat
You make very good points. The matte paint used naturally absorbs more heat than if it had a slight sheen, like that of the plain metal.
Yes black absorbs more heat than white.
Agreed that it could also be an effect of uneven heating
The difference with that expierement is that this time this dude use the same type of pans and spraypainted the other. Both are good expirements. Since on ann's is more i guess common for public knowledge just to go buy a darker colored pan without thinking of the material because a quick video from the internet says so. While this one actually tries to see if color on the same material affects the product
I think you hit the nail on the head, adding paint to one and not the other changes the material you are cooking on. The comments about making sure the pans are identical leaves out the fact that adding or removing pigment automatically changes the material, whether that be painted on the bottom or pigment added during the construction process.
Yeah its kinda maddening how many people are uncritically believing anything ghat kinda looks like science. An objects color has nothing to do with heat conductivity/attraction. I second that if you want cooking content with actual science literacy, how to cook that is a good channel
I got into baking a year ago. Everything I’ve baked so far came out burnt even after following the instructions. I asked many people but nobody gave me a satisfactory answer. This video was meant to find me. Thank you. This is for sure going to help me a lot.
I have been wanting to see how the colored pans bake differently from lighter ones. Thank you.😊
Also, the one baked with the dark painted cookware will have a distinct chemical taste.
Not really as it was only the bottom
The thing about this test is you've added thermal mass by spray painting the other pan. Any pan with more thermal mass will perform better at browning than a lighter one. That's why people like cast irons.
Maybe have a third pan that's a similar weight to the first one but a darker color to test that variable? But then you'd need to check the composition of the metals to make sure they're comparable.
You have no idea what you're talking about. Ignoring that the "thermal mass" added is less than negligible, more thermal mass would make the pan heat up *slower,* which would result in a *lighter* cake if left in the same time.
@@aolson1111 bro not only is this a year old comment, not only did you open with an insult like a huge dick, not only are you basically saying "I'm right ur wrong" with zero evidence, but you are 100 factually incorrect LOL
Did you wanna just argue online with me or did you wanna just show everyone you're a moron? I love both honestly because if you took even a high school level physics class you'd not even have started typing your ass response lmaoooo
@@aolson1111 also the fact you up voted your own comment is the saddest thing 😜
@@aolson1111 so not only did you open with an insult, not only did you necro a year old comment, not only are you just factually incorrect, and not only are you just acting like a child with a mindset of "I'm right because I say I'm right"
On top of all of that, you're just actually wrong. I don't have care or time to teach ya basic physics concepts, but don't worry when you get to 6th grade you'll learn all about it.
You could've looked this stuff up to prove yourself wrong but anyone with your level of lacking basic reading compression to not understand basic information probably isn't even worth trying to explain a single thing to. So uhh idk man, I'll argue the same way you did.
"Nuh uh. I'm right ur wrong" 🥰
I remember learning about darker colors absorbing more heat in school. Never occurred to me to apply it to baking!
This is a good reminder that none of these videos are explicitly stating that one way is bad, it's just saying how to make what you want
Ann Reardon actually made a video about just that!
The color doesn’t actually matter, it’s whether the metal is a good heat conductor or not.
Exactly. The thing is, Ann used and compared it with existing colored pans. Her comparison is more thorough and realistic. Who buys pan and spray painted it themselves? Not only does it open for potential hazards like using dangerous paint that isn't safe.
@@avariceseven9443 i was just thinking of how dangerous and toxic that could be, painting your own pans. I love Ann's video and how she went through each type of pan/metal
Yeaaah but if he bought identical pans, the metal didn't change, whether you like his experiment or not. Clearly color was a factor here
@@sfr2107it absolutely isnt. If they are exactly the same pan, whats causing them to be different colors?
@@avariceseven9443 She used pans of completely different sizes, shapes, materials, thicknesses, etc. I know you're an Ann simp who can't handle her being wrong, but you would have to be a complete idiot to believe that that was a good experiment.
This is Not accurate, your adding another layer of dense material to the bottom of one pan increasing its heat capacity. Thats more than likely the cause. Actually go buy different colored ones off the shelf and look at coating types or materials.
I feel like it would be most accurate if he sprayed one pan white, one pan black and kept one plain. Testing different pans is not hugely helpful as they won't come in different colours and will be made of different materials.
Thé color black absorbs light and makes heat with it and white reflects it
Was surprised it actually mad a difference
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The waffle house has found its new host
r a c i s m
what ☠️
He makes me to happy. Idk but this brings me the same kind of joy I used to have when I’d watch big cook little cook as a kid. Thank you man, I haven’t felt that whimsical joy in like a decade
I knew there was a difference growing up based on the pans my mother chose to make her brownies and cornbread in and the dishes I preferred. The textures were different and some cooked faster and dried out. I preferred glass. Sometimes she'd pick a small black one. But she like's corners and the crunchy bits anyway.
Black absorb heat while white does less(or block heat in a way), something useful I learned from school 😅
This is a good example of how baking is a science. It may be intuitive and basic knowledge (if you have general understanding of molecular physics) but it’s a great demonstration for teaching!! Kudos to you!
Yeah except the ‘science’ in this video is complete bs
Hey it’s kinda like shirts. The darker ones absorb more heat while white or lighter colored shirts have the heat reflect off of it
An easier way to explain this is that in the science subject at school your teacher will teach you some stuff about Light. Leading to Opaque, Translucent, & Transparent. Opaque reflects light, Translucent absorbs light, & Transparent let's all the light through. In Translucent, the ultimate absorber of heat (light) is the color black.
Thanks for sharing that. Thank you!
Helen Renner also showed a similar observation with her seasoned vs unseasoned baking sheets
Thank you for answering this question once and for all!!
I'm old, my cook books are old. My cook books actually tell you for the different recipes whether you use a light colored pan, or a dark colored pan. It does make a difference.
Personally I use the dark pans for roasting meat, and the light pans for baking cakes, and fish. Because it does make a difference.
Hope this helps. 👵☮️🖖
this makes so much sense but I never thought about it until now
I could use this as my science fair project thanks
Extremely interesting... so one could argue that for more uniform cooking, you should use a non painted tray?
i know these videos are about the baking and not centered around you, but since we saw a glimpse of your face i just wanted to say that you have very kind, bright eyes and a lovely smile :)) you have a genuine and handsome quality to you
Man! Mad kudos to you! You never run out of comparison ideas!💡 👏👏👏 💐
Benjamin out here doing the lords work for us bakers 🥰❤️. Thank you Benji
🙏🏾🙏🏾🙏🏾 I have no words but Thank you
I've learnt alot from your channel
Wow... I did not expect the setting!
That's actually really cool and I never would've thought of that!
Just tried baking recently. Im using the dark pans since it looks prettier for me. i knew i followed everything yet the first few batches were always burned or overcooked. later on i decided to lower the heat which works.
but thanks to this video it really does help.
Thanks for the test. The worst pans I ever bought were expensive dark inside and out nonstick. They cooked way too brown...always. I get an excellent crust with medium to light steel pans (I avoid aluminum). I've recently started using the cake strips which are tricky to attach. I followed one woman's suggestion to use big paper clips. They produce such great products--no more sunken middles and high sides. Cakes, brownies, etc. all level and the same height. Beautiful presentations.
Stop I’m literally learning absorption and stuff right now 😭
Ahhh no wonder why my focaccia had a very crunchy crust when baked on my dark pan!
Wow 🤯! I never considered this!
wow!! much like when we wear a white shirt vs. a black one on a hot, summer day.
black absorbs so much, literally like all the heat and light... so it's more prone to heating and conducting heat/becoming hot and transferring that hot air to whatever is inside.
Wow..this is interesting. I never thought of this could be happening.
So if you don't know black shades of almost everything absorbs heat this also goes for clothes and cars pans etc and lighter colors reflect light so it's not getting as hot so in cold environments that's why some animals have black skin to absorb heat from the sun to keep warm like polar bears have black skin along with two layers of fur to keep them warm.
Holy shit I never consider the color could affect it, thanks a lot man this is great info
And remember kids, never use dark clothes on summer🗿
This would be useful for my pies, the crust on the top is cooked immediately, but I kept my pie in the oven for like 4 hours (it was supposed to be 1 hour but the crust wouldn’t cook) and the crust was still raw. Ended up just reheating individual slices, that worked.
Whatttt thought it was troll from the start but it makes so much sense, your channel is a true game changer for baking
Now this is a fucking short, well done!
“Brown bottom” was my nickname in college
Cooking is an art. Baking is a science. You are making it very fun and educational. Thank goodness!
Honestly its a funny comparison but thats why its good to wear dark things on cold days, And Pastel or white things on hotter days
THAT TOTALLY MAKES SENSE... THANK YOU!!! 😂
This is a good reminder to everyone that infred light is heat and black surfaces absorb more light and more heat. I'm might be wrong but that's my explanation.
Very interesting approach. I’ve seen this done before but the assumption was always that the pans material was different as the tester was using pans of different colors that were store bought that way. Wonderfully done. I think that this result however points more to the capacity for darker pans to absorb infrared radiation. I would be interested in what results would come of testing different pan materials along with different colors to see what would result
I've never baked before, but I might need this information in the future so, Thank you.
one day, if i ever get the means to start baking I'm going to flip through your channel like it's a textbook
This man is saving my baking one video at a time 😂💜
Yes it does! My oven installer told me not to use black baking pans.
Now he teaches physics like baking wasn't enough
The physics in this video isnt real. Be careful learning science from RUclips shorts
Most informative baking channel i know 🩷
I knew darker pans would absorb more heat but I didn't expect the cake to be lower. When I started baking with cast I ron I wondered if there was a difference and if I should lower the heat. Ill just be sure not to bake anything I was super fluffy in them.