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I would say that the effects will be too minimal to notice. So if you want to do it, go ahead and use up your egg whites. Theoretically, egg yolks provide some emulsifying powers, and lead to softer, richer, sometimes even slimier doughs, while egg whites increase binding more and give you drier doughs. This can be quite noticeable in egg-rich cake types ...


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Of course you can. I have often baked pies and tarts in metal dishes: one can even buy metal dishes with removable bottoms specifically for baking tarts. In order of heat capacity, stainless steel has the least heat capacity, then cast iron, then ceramic. The metal pans are more conductive (and darker) so you will find your crust cooks slightly more quickly. ...


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