Hi, Linda. Having had to bake in stainless steel pans in restaurant kitchen for years because there was no other option, I can say I am not a fan. They are much worse conductors of heat than aluminum, they're very heavy, the corners are never square, so you end up with a large area of not-appetizing overdone cornbread or coffeecake....anyway, you get the idea. That said, restaurant hotel pans are probably a much heavier gauge of stainless steel than what you have in your kitchen. The only stainless pan I have to bake in is an All-Clad 8" square, and that has an aluminum core for conductivity. Even so, it takes 5 minutes longer to bake than the same recipe baked next to it in an aluminum 8" square pan. If you like the results that you're getting, by all means, stay with what you have! I can say I am a fan of our baking steel for pizza, though; it gives great results for flatbreads and artisan loaves.

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