My favorite baking pans, and cookware in general, are non-coated, shiny stainless steel pans. I've had great results whether it's cookies, breads or whathaveyou. My oven/stove runs on propane, if that makes a difference. Any thoughts about stainless steel pans? I can't ever remember seeing anyone comment on their use. It's seems aluminum, stone, or glass that gets the attention.

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