Do you reduce oven temp when baking with anodized pans like fat daddio's? Or reduce baking time? Or both? I just made some brownies in my new pan and they were done WAY before the times given (the pan was the correct size for the recipe).
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I'm not familiar with the pans you mention- the weight and shape of the pan can make a difference, but I'd check your oven's temperature first; the thermostats are notoriously undependable.
Like overnight, but easier.
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