Thanks for the input. Kim, that's interesting about the dark vs light glass. I knew that about dark and light metal pans; didn't realize it applied to glass. Along with the bread not rising as high due to less cling on the sides, that's some of the info I'm interested in.

I do vaguely remember the silicone discussion. Wish I remembered it more (or is it that I paid more attention to it? I was happy with my bakeware back then.) My gut is silicone bakeware hasn't been around long enough for us to know. And, I don't know if Tom has problems with heavy metal and other toxin excretion. So, at this point of the game, I don't think it's a wise decision for me to bake with silicone.

As far as Teflon versus other non-stick... I guess I kind of lump it together. I checked my notes, and I didn't write it down. So, I'm not sure if he said no Teflon, or no non-stick. So, once again, I'm thinking none of the non-stick options are good for Tom. A "better safe than sorry" approach.