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).
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.