Originally Posted by
Onebyone
I was taught not to leave baked goods in metal pans. When cooled I take them out. A sheet cake is one item I will leave in the pan but I use double layer of parchment paper to line the pan.
I try to not bake things that have fruit in them - especially rhubarb - in metal pans. The product gets "weird" when left in the pan more than a day or so. Plus the rhubarb discolors the pan.
My MIL had those pans that did not appear to be aluminum but had some sort of coating on them (1960s or older) and baked goods with fruit in them - the pans and product both got "unappetizing" rather quickly.
Of course, in my MIL's case, the item usually was eaten up within hours of being taken out of the oven.