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Do dark pans brown better?

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Do dark pans brown better?

zackly | Aug 4, 2014 12:10 PM

I remember being told that the darker the surface color of the metal in a frying/sauté pan the easier it is to brown something.
I know this it true in baking but can't say I buy it 100%.I think it's mostly about temperature When this chef told me this we basically had only two types of pans in the kitchen, uncoated aluminum (Light) and carbon steel (Dark). Anybody ever heard this?

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