Problem with non-stick pans and cakes.
After 30 years, I decided to replace my beat up baking pans. The only type I could find in the chain stores are Teflon or other non-stick coated. My cakes don't seem to be rising on the edges. They rise in the center and taste fine, but the edges are low and tough. Is it the pans or does anyone have any other ideas or advice?
What seems to work best for me is to organize my recipes by season. I keep winter recipes, eg; soups, winter vegetables, braises in one binder. In another I keep grilling recipes (summer) and in another I keep summer fruits and vegetables. I also keep a holiday binder so I can find that recipe for butternut squash the week before Thanksgiving. Hope this helps.