Vox Humana wrote:

Stainless is not a good heat conductor. It is fine for cookware when it is
sandwiched with aluminum, but you don't need tri-ply bakeware. Therefore, I
think the best bakeware is aluminum - heavy aluminum that is uncoated.
Don't spend a fortune on All Clad stainless bakeware, etc. As for cleaning,
bakeware shouldn't be hard to clean. Use parchment or Silpat to line your
bakeware and you won't have to scrub. Use a generous amount of shortening
and/or flour on your pans and/or line them with parchment. They will wipe
clean. The problem with registering for bakeware is that department stores
and discount stores either offer obscenely expensive or very cheap bakeware.
I get my cake pans from the cake supply store and my sheet pans from Costco.
Places like Williams-Sonoma and Sur La Table have a limited selection and
high prices. You will find a far larger selection of sizes and shapes at a
baking supply store. The quality will be better and the prices will be
moderate. Take a look at the pans from Sugarcraft to get an idea:
www.sugarcraft.com

Thanks for the tips. I am in need of replacing mine as well. I have a
mish-mash of terrible things, and really need to do something
differently.

Any good, inexpensive source for silpat? Last time I looked it was
really pricey.
-L.