What is the technique called to prevent scorching the bottom of baked goods by using a second pan?

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Double-panning is the technique used to prevent scorching the bottom by placing a second pan beneath the bakeware. The extra layer acts as insulation, reducing direct heat transfer from the oven rack to the bottom and creating a small air gap that bakes more evenly. This helps especially with sugar-heavy batters or delicate cakes that tend to brown or burn on the bottom when baked directly on a hot sheet. To use it, set the baking pan on a second, similar-sized pan and bake as usual. It’s different from methods that add moisture or partial-baking, focusing simply on buffering heat to protect the bottom.