I forgot to say that I use reused parchment paper greased with coconut oil to line the tin, so I don't know if that makes a difference between these two loaf pan materials, since the food isn't touching the sides - health wise and seasoning wise (I'm new to that term anyway!)
I'm looking for a dark loaf pan for more heat. but as I'm seeing carbon steel and aluminium advertised, I don't know if one is better.

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