(I already posted this question to rec.food.baking but figured that I
should post it here too.)

It's me again - the newbie who's getting married and planning her
wedding registry. I like to cook and bake, but since I still live
with my parents, I have only used my mom's equipment, a lot of which is
non-stick. I'd like to get something uncoated, so it's a little more
durable/long-lasting, and I don't mind if it takes more elbow grease to
keep clean.

I keep reading differing opinions (both in books and online) about
whether aluminum or stainless steel is best for bakeware. Right now I am
trying to decide between a few different sets of bakewere for
cakes/cookies/muffins/etc.

Nordicware seems to have a lot of nice aluminum things, and they all
have lids, which appeals to me because I can store them in the same
container I bake them in. I'm a bit concerned that one review mentioned
that the items are thin metal with sharp edges (although the other
reviews are positive):

http://www.cooking.com/products/shprodde.asp?SKU=453578
http://www.cooking.com/products/shprodde.asp?SKU=304660
http://www.cooking.com/products/shprodde.asp?SKU=304653
http://www.cooking.com/products/shpr...ClassNo=2 402

Chicago Metallic also seems to have some nice things, made from
aluminized steel (can anyone tell me what this is, and how it compares
to using stainless steel or plain aluminum?):

http://www.cooking.com/products/shprodde.asp?SKU=112090
http://www.cooking.com/products/shprodde.asp?SKU=112041
http://www.cooking.com/products/shprodde.asp?SKU=112062
http://www.cooking.com/products/shprodde.asp?SKU=112069
http://www.cooking.com/products/shprodde.asp?SKU=112076

Chicago Metallic also has a jellyroll pan made out of heavy-gauge steel:

http://www.cooking.com/products/shprodde.asp?SKU=197497


Lastly, I found a brand called Gourmet Standard, who makes stainless
steel items:

http://www.bedbathandbeyond.com/prod...=107697&RN=111

So I'm basically trying to decide between these three brands: one
aluminum, one aluminized steel, and one stainless steel. Right now I am
only an occasional baker, although I will be doing a lot more in the
kitchen once I get married. If anyone can give me any advice on how to
decide, or any pros/cons of each type of material, I would really
appreciate it.

-Jaclyn