Hi, Leila. Stainless steel, other than in limited applications where slow heat transfer/heat retention is an advantage (artisan breads, pizza) is not great for baking quick breads. It bakes much the same as glass, and depending on how heavy the gauge of the steel, can be worse for retaining heat and burning edges with underdone centers. It might not be so bad for something like cookies, if you have a lighter weight, but the bottoms will be at risk. A Silpat, if you have one, could give you a margin of safety there. If the idea of food contact with aluminum bothers you, you can do what we do and line loaf or 9 x 13" pans with parchment before filling and baking. You'd be amazed at how much easier it is to cut those things when you can lift them out of the pan in one quick motion and cut them on a board instead of inside the pan. Susan

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