Three weeks ago, I took Tom to a DAN! doctor. (DAN! is Defeat Autism Now! Tom is not technically autistic, but he has responded positively to the autistic diet - GFCF.) Last night, I was actually writing up a HUGE summary of it to post on Child Neuro and reference over here, then I got distracted by OBT coming to life.

A lot of what the doctor told me, I was already familiar with, thanks in large part to this board. He told me I needed to get rid of my teflon pans, which I knew... just hadn't actually done yet. Then, he said get rid of my aluminum! My aluminum bakeware is my "good stuff." He recommends cast iron, stainless steel, and if you have the money... Le Creuset.

Right now, as a compromise, I'm using cupcake liners in my muffin pans. I saw that Pampered Chef carries stoneware muffin pans (I think they were $33 each), and cookie sheets and loaf pans. I bought a pyrex loaf pan... haven't used it yet (it was $5... affordable). Another site carries stainless steel cookie sheets (forgot to check out loaf and muffin pans).

Before I go sinking a fortune in this, do any of you have experience baking with pyrex or stoneware or stainless steel? I'm interested in cupcakes/muffins, breads, cakes, and cookies. I'm pretty much covered for other types of cooking. Do you have a preference and why? I keep thinking if you bake with glass, you have to lower the temperature 25deg and bake longer. Is that true? What about stoneware and stainless? Any help is appreciated.