Bread Pans

I am looking to replace my cheap junk bread pans with something of quality that is not nonstick.  Anyone have experience with cast iron or ceramic bread pans.  So far my research is suggesting Tufty Ceramics Alfred bakeware.  Has any one used these pans?
Thanks

I have some glass bread pans, I'm thinking cast iron might be quite slow to heat up, but you might get cool effects if you pre-heat, a la the no knead bread recipe that uses a very hot enameled cast iron dutch oven.

I use stainless steel steam table pans,with lids.
I get mine used from the scrap yard.

I heat them in the oven then spray the insides with a oil/water mixture,before adding my loaves.
The result is a seasoned surface much like cast iron or carbon steel.
The loaves are nice and square, and the oven space is used efficiently.

Since I'm doing no knead,I cover my pans,either with lids or with with sheet pans,for the self steaming crust effect.

I have some cast iron loaf pans,but I usually use them for quick breads, cakes and meatloaf.

Years ago I used to have some nice heavy blackened bread pans. They weren't cast iron, more like some kind of steel folded up like gift wrapping. They made a very nice crust, much nicer than thinner pans and similar to the glass pans I also had. They were lighter to manoeuver in and out of the oven than glass or ceramic pans, took less space in storage, no risk of breaking, and I wish I had some now.