I have some old bakeware made by Volrath that seems virtually indestructible. I also have a bunch of bakeware from Fat Daddio's which I have used and abused a lot - I have several of the "heavy duty" cookie sheets that I use instead of regular sheet pans.
I got all of my Pullman loaf pans from Fantes - have the 16 inch, 13 inch and 9 inch. I use the 9 inch exclusively for pumpernickel bread.
WARNING!!! Do NOT click on the "Tools" section at Fantes. I get in trouble every time I go there so I speak from experience.
Did I need another of thee Jonas Baker's Mate 4 tier cooling racks (already have two) - No, but I ordered one anyway because they are so handy for so many tasks when one needs to utilize counter space efficiently. And I did not need a sticky bowl gripper or a Kolacky cutter...
It is a dangerous place to linger.
I don't like non-stick bakeware, but for any non-intricate mold pieces, I use parchment. In loaf pans, cake pans, etc. - I buy the various pre-cut rounds and the big stacks of flat 1/2 sheet pan sheets.
I have a few silicone baking sheets but for me it is usually easier to use the parchment.
I buy from an ebay vendor that sells 200 sheets for 26.50 and free shipping.
