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Thought my oven was broken, it was just my new pan
Spent 3 weekends chasing burnt bottoms on my cookies. Changed flour, butter, everything. Then I bought this cheap dark nonstick pan from a flea market in Dayton. Cookies burned every single time with it. Took me way too long to realize dark pans absorb heat way faster than my old shiny ones. Dropped the temp by 25 degrees and now they come out perfect. Took about 19 days total to figure that out. Anyone else had a pan sneak up on them like that?
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