What is a better choice: an aluminized steel loaf pan that has an oily/non stick surface or a stainless steel pan? We've been using the former kind for a while and are happy with it, but I'm concerned with how long they'll last. I have no data on the stainless steel pans. How well do they work, how long will they last? We're about to order a large quantity (for us) and I would rather not make any foolish mistakes. Any help is appreciated.
Thanks, Tanya
