I have used at home stainless steel sheet pans for utility type baking, but they were too large for a large biscuit recipe or a small cinnamon roll recipe (don't have kids at home now). I purchased a uncoated aluminized (half or quarter?) from KA sometime back. I love the weight of the pan and the real even baking...BUT it seems to me that if I leave anything sitting in the pan to cool (especially cinnamon rolls) I get condensation and a little grayish tint that lools as if some of the aluminum is coloring or coming off.
I want to replace my large and OLD stainless steel pans for the Chicago Metal heavy ones, but I am not sure I want uncoated aluminum based on the above. Do you have a break-down of the different sort of heavy sheet pans that can be used for jelly rolls, bread rolls, long large loafs of rye AND cookies? In the 70's I worked as school baker and we used the large heavy pans that slide into a rolling rack,and I think were aluminized, BUT we allowed rolls to cool in those without the issue of grayish coloring.