I have some Williams Sonoma "gold tone" bakeware. I really like it though it seems to get the bottom of the bread way to dark. I have the pumpkin loaf pan and the lemon loaf pan. Any ideas or suggestions?
Welcome to the Cooking Forum!
1. try putting your bakeware on a different shelf in your oven. Higher shelf if you have an electric oven.
2. try putting your bakeware on a shiny sheet of aluminum foil.
Let us know how things turn out.
The WS Gold Tone is the only type bake ware I have & I'm surprised to hear you're having problems with it. I think it's wonderful. My baked goods come out beautiful with no overbrowning - ever. That's primarily why I made the decision to invest in the WS product line. I recently just purchased all new after losing my entire bake ware collection to Sandy. I'm sorry you are having some problems. You might want to try calling WS?
I don't have that bakeware and have no helpful suggestions for you. However, I did want to second Dcarch's welcome to the Cooking Forum!