I am new to bread making. I usually just make yeast rolls. I am growing my collection of bread books and equipment, and I found some old loaf pans that I had kept. I think they might have belonged to a relative, but I am not sure. I know they are old. I have had them packed away for at least 40 years. They are a shiny metal that might be aluminum. I also have 4 mini muffin tins made of the same material. I have used the aluminum mini muffin tins to make Lemon-Apricot cupcakes, and they never stick. I have used my non-stick mini muffin pans with the same recipe, and they always stick to the pan. Cleaning the non stick pan is a pain.
So, my questions are...
What do most people prefer for loaf pans? I know many of you are not making basic bread loaves anymore, but I thought I would get your input.
Old pans vs new pans...what do you prefer and why?
Keep the old loaf pans or get new ones? Are the new metal pans better?
Thanks for helping.