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The type of metal or even the thickness really matters when it comes to purchasing metal bake pans. It is important, however, to take into consideration the darkness or lightness of the finish. "Dark-colored nonstick pans allow metal to absorb more heat inside the over than reflective, lighter-colored materials."
The result: darker browning of baked goods, which is almost always a good thing. Combine that with the clean release and easy cleanup of nonstick, and pans in this category are often the ones to beat.
Tip inspired by "A Guide to Recommended Bakeware" from Cook's Illustrated pg. 16 (March & April 2006)
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