Almost any pan can be used...you learn and adjust your style or recipe or the oven temp. or the way it cooks by putting a pan underneath to defuse heat, etc.... I could use all dark pans and adjust my temp. and style and I'd be just fine baking anything in them.
BUT, BUT for suzy homemaker who doesn't really understand whats happening when they bake and is already a bit scared to bake turning them all on to dark pans is not a responsible lead. Plus, most ovens bake from the bottom.
If you open all of you baking books you'll notice that MOST of them give a suggested list of equipment for the reader. Show me ONE baking book that recommends dark pans for baking (not breads)? You can't! I can in fact reference you over a dozen that specificly cautions it's readers from using them.
Not everything published in Cooks magazine is good info.! Many of their baking recipes are just down right bad! They read well, I'll give your that, but bake them through and compare them to other recipes....they always have paled in comparision to other well respected professionally written baking books written for homemakers....compare Rose Levy B., Debbie Fields, Torres, Deslaniers, Julia, Malgereti, Clayton, Hoffmen, Sorosky and the list goes on... to Cooks Illustrated! There is no comparision! Better yet reference me the great baking books published by the BAKING writers at Cooks?
I'm sorry if my words sound offensive, I am pasionate about baking and I do have years of professional experience. I don't know exactly how many more years of experience the writters at Cooks have then I, maybe they don't? ;)
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum