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brioche pans

post #1 of 2
Thread Starter 
I would like to make brioche and wondered what the difference is, beyond ease of removal, when you use a tinned steel brioche pans v. a non-stick one. Which surface do you like and why? Thank you!
post #2 of 2
The non-stick ones are much more resistant to rust! Also, any non-stick brioche pans I've seen have a dark gray bottom, which will speed up the baking time faster than a shiny metal.
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