Baking: why dark metal pans need less heat

Self-tutoring about baking: the tutor shares a fact he picked up about baking pans.

I’ve seen baking instructions that mention one temp for glass or shiny metal pan, but 25°F less for dark pan. But why?

Apparently, it’s the dark pan’s better ability to absorb the oven’s heat that makes it more efficient. Being a dark color, it doesn’t radiate as much light, so keeps more to pass along to the food.

Heat is light, after all.

Source:

oregonlive.com