Carbon Steel Bakeware vs. Aluminized Steel Bakeware

Aluminized steel pans are coated with an aluminum-silicon alloy. They are dipped into the molten metal and it adheres as a coating/plating--essentially like paint. This coating is mostly to prevent corrosion (rust). Aluminized steel usually appears brighter/silver. Underneath that aluminized coating, the pan is most likely made from plain carbon steel (as opposed to stainless steel). Carbon steel usually implies plain dark (blue/black) steel with a thin oil or wax protective coating. Carbon steel has no aluminum content and can build up semi-nonstick seasoning like cast iron pans, but it can be prone to rusting and requires more vigilance/care. I use Chicago Metallic Commercial II sheet pans in aluminized steel and like the performance. They are heavier than aluminum sheet pans. I usually line them with parchment paper or silicone mats.