Avoiding Non-Stick Bread Pans
I am in the process of looking for some new bread pans to bake my sourdough bread. I will be strictly avoiding any non-stick coated pans.
I'm looking at some commercial grade Aluminized Steel pans but am a bit concerned about the possibility of aluminum leaching - especially due to the acid when proofing the sourdough in the pans. Does anyone have any thoughts on aluminized steel and safety concerns using this product for sourdough baking.
I believe stainless steel pans are not good at providing even heat and the ones I have seen are cheap and nasty so I will be avoiding. It seems glass is the only other option which I can easily get my hands on but of course there is the risk of dropping and breaking or thermal shock when removing from the oven.
I currently have a clay pot but I'm after pans.
Any help would be appreciated.