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Andie | Apr 5, 200103:04 PM     8

Can anyone recommend a brand of muffin pan they have had experience with?
I'm looking for a mini-muffin pan (24 cups, though I'm happy to buy two 12-cup pans):
* that is of a superior professional quality
* that won't rust or corrode
* that cleans up easily.
For health reasons, I also prefer that the pan not be aluminum, although I'll consider an aluminum pan if it meets the former main three criteria (after much looking, it seems that almost all pans are aluminum or "aluminized steel").
Price is pretty much no object--I'm going to be using this thing a lot and I just don't want the aggravation of having to return a pan that starts rusting after the first few uses (past experience).
Does anyone have any experience of Williams-Sonoma bakeware, Chicago bakeware, Calphalon bakeware, or Hoffritz? Not being American, I'm unfamiliar with these brands, but they seem to be the best quality, most heavy-duty (and, of course, most expensive, around $26 for the muffin pan) I've found. Does one of these brands have a better reputation than the others, or can anyone recommend another brand I should seek out? What do professional chefs use, and if it differs from what is available in high-end retail, where might I obtain it (I'm in L.A.)?
Many thanks in advance.

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