I'm using an 8x4 dark metal pan to bake all sorts of quickbreads, like banana bread, pound cake, and zucchini bread. The bottom and edges where the bread contacts the pan gets too dark and crusty, but the top is not burning. I line the pan with parchment paper and have sometimes greased it and sometimes not.
Any firm answer on if the issue resides with the oven temperature, pan type, or other source?
How do I get an even bake throughout?
The most flagrant hard-boiled egg errors—and how to avoid every one
What Went Wrong? The Hard-Boiled Eggs Edition
8 Recipes for Eating Well (and Feeling Strong!) During Ramadan
27 Genius Recipes for the Grill
DIY Hamburger and Hot Dog Buns
How to Make a Potato Salad That'll Upstage the Classic
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)