Pros and cons about medicaid?

What are the pros and cons of cast iron and stainless steel cookware for baking things in the oven?

• I want to get a muffin pan for baking muffins, but eventually might get a pan for baking cakes, then a baking tray (for baking cookies and vegetables), etc. I'm looking for a better understanding of the pros and cons of cast iron vs stainless steel so I can make an informed decision about what to buy. Or is there another material you suggest I look into? (Pros and cons of said material would be great. Don't say non-stick, or any other non-stick coated cookware... I don't wish to play toxic gasses out-gassing roulette when there are better alternatives). Edit: from one answer I gather there are established conventions re: what material to use for things. That matters less to me than the pros and cons of the materials for what I want to do with them. E.g. One can find stainless steel or cast iron muffin pans (or muffin tins, if that's what you call them; same thing). What are the pros and cons of each type of material?

• Answer:

  I gather you are new at this. Muffin tins are different than baking pans.  I'm not sure how you plan on making muffins in either a roasting pan, cake pan or sheet pan? Vegetables aren't baked; they are roasted. You want a stainless steel sheet pan from a restaurant supply store for cookies and other flat dished foods.  I honestly have no idea why anybody would buy anything other than that if they knew what they were doing.  Every restaurant kitchen basically uses the exact same kind of sheet pan which can be found easily at any restaurant supply store. But for higher sides. Enamelware: Enamelware is cast iron without the downsides of needing to season etcetera. le Creuset I wouldn't consider myself an expert by anymeans on muffin tins.  I have a stainless steel one that I use and I can't recall seeing a cast iron muffin tin although they have to be out there.  Basically the reason people like cast iron is generally because it's a huge heat sink (it's good at browning and browning evenly because of all the heat wrapped up in that thick layer of metal).  Cast iron implements need to be kept seasoned though (fancy way of saying impregnated with a layer of oil), unless they are wrapped in a layer of enamel.  Cast iron is also expected to lend a subtle layer of flavor to the food (past meals and such).  This is probably noticeable given enough time (I'm remembering a test somebody did on the noticeable flavor that accrued in a barbeque pit and that is similar); there's actually a chef in New Orleans who likes to brag that his cast iron skillet has been used for gumbo for 100 years and has all that flavor. For the things you shouldn't bother to use cast iron for (flat sheet pans basically) stainless steel is a cheap and easy alternative which is used all over.