selecting loaf pans, a.k.a. avoiding non-stick coatings
The recent postings about pullman pans reminded me that my favorite loaf pan suddenly decided to impart my latest ww loaf crust with a silvery-flecked shine.
So many loaf pans, even the more expensive pullman pans I found online, seem to list "coatings" of one kind or another.
I would like to find some good, very sturdy, old-fashioned metal baking pans that I can scrub like crazy OR, as my grandmother did, season and continue to use after wiping out. (Heresy in today's world of antibacterial cleaning products, I'm sure!)
Do such things exist? What do professional bakers use for their loaves? I'm not averse to paying for such things, as I expect they would last for a very long time in the home kitchen. Just can't seem to find anything without a 'coating'. Makes me nervous!
I'm interesting in finding these in 'normal' size/shape as well as pullman with lid.
Any advice, experience, words of wisdom (or wit) are greatly appreciated.
Freezing my loaves off in New England....