I'm making Timpano Alla Big NIght for ten people. This calls for a 6 quart pan with sides which slant toward the open top. You line it with pastry, then make layers of pasta, ragu, meatballs, cheese, etc. then repeat, then repeat, then repeat, etc. Bake, bake, bake, let it sit around for a little while to "gel", upend and demold. The recipe calls for an enamelware pan which I don't have but which I could obtain for about $80. Don't want to spend the money as I have a heavy gauge stainless steel pan which just fit the bill, size-wise. Question: Will there be any difference, cooking-wise, between the enamelware pan and this stainless steel one? Will the pastry cook differently? Will I have any trouble unmolding it? Really should do a dry-run, but am not going to have the time nor the money to pay for extra ingredients.