It's time to get one or two new sheet pans, actually, half sheet pans. Over the years I've used them irregularly, and used whatever was handy - good pans, poor quality pans, non-stick, and those made from various materials. However, these pans will be the first that I've actually purchased. So, what do I look for? What materials are out there besides aluminum in its various incarnations: non-stick, anodized, plain? Are stainless steel pans available? How well/poorly might they make? Is the material really important? After all, the pans will often pre-heat in the oven, or remain in the oven a fair amount of time, so they'll have ample time to reach temperature, and often times the pan really isn't used for cooking so much as to just hold the food tems. Am I missing something here? The most frequent use will be for roasting vegetables and bones, rarely, if ever, for making cookies and baked goods, but that's always a possibility. Does any one material excell at these tasks?