I'm considering buying a brioche pan, and see a few possibilities.
Firstly, I see a non-stick brioche pan by the French brand Gobel (I already have a non-stick fluted quiche pan by Gobel and it's good). See here: https://www.amazon.com/Gobel-Fluted-N...
Gobel also has a brioche pan made of tin, which apparently got a good score by America's Test Kitchen - https://www.amazon.com/Gobel-4-Cup-Br....
The third option is French porcelain by Pillivuyt - http://www.pillivuyt.fr/fr/patisserie.... I already have lots of Pillivuyt and see the benefit of taking the brioche straight from the oven to the table.
My questions: will porcelain bake as well as tin? And will the tin have issues with non-stick? I'm looking for the best crust, price is not an issue.
I suppose the same material characteristics for a brioche will also be relevant for madeleine pans, charlotte pans, souffle pans etc which I still need. Is this true? At some point I might also be looking into copper for baking. Is copper superior to these materials, or is it just for presentation purposes? And how about enameled cast iron for things like cake?