Bread-Bakers v097.n078.1

Although I have not made a detailed study of stainless steel bread pans
there is very little reason to use stainless steel instead of aluminum
because of the following reasons:
Aluminum transfers heat much better, costs less, is easier to form into
the shapes of a bread pan, and is easier to coat with non-stick finish.
Larry Klevans
klev4290@dpnet.net