I didn't realize there was such a difference in baking results until I accidently did a comparison a few years ago. I had lots of "Friendship" quick bread to make and not enough loaf pans. I used my aluminum and stone wear loaf pans and decided to try using my grandmothers loaf pan which I concluded must be tin. (Early to mid 1900's.) I baked several loaves over several days and each loaf baked for a different time and had different results. I was puzzled and finally concluded that the tin pan was terrible for baking modern recipes. So, fun to look at but will repurpose for something other than baking. Thanks for the interesting article. I will certainly pay closer attention to what pan I will use for various recipes.

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