Muffin tins with rotating cups; Why?

Murrmurr said:
See my last few sentences below.
Again, I am sorry I came across in a way that made you feel bad, and I suspect you're attempting to make me feel bad, too, particularly in the first part of your post (up there at the top). That isn't a good tactic. It reflects poorly on you while not effecting me at all.
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Am not in the business of going around trying to do childish tit-for-tat "tactics" to make anyone "feel bad". Period.
I will decide what reflects "poorly" on me, you don't GET to judge me.

Hope you find your facts.
 

jujube said:
My mom had those, too. The only thing I can think of is that maybe the cups are made of a different thickness of metal than the frames for better baking?
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That makes total sense!

I've got this cookbook that was given to my mom as a wedding gift back in 1947 or 8. It was the fist Betty Crocker cookbook, and a friend of mine who was a professional baker told me I can't rely on the book's baking times, especially with cakes, cookies, and pastries, because ovens weren't as efficient in the 40s as they are now.

That's relevant because the cups are indeed thinner than the pan itself. If they weren't, they'd take way longer to bake.

I think that's the answer, jujube.

And I think the reason the cups weren't welded in, or whatever, is because it would cost manufacturers more - they'd need additional machinery, labor, and materials - and making them immovable just wasn't necessary.
 
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