I have been baking all our bread for years. I used to use some metal loaf pans whose name I forget, and the bread often stuck to them, despite my having oiled them well. In Cookwise Shirley Corriher recommended Kaiser Bakeware 12" x 4" loaf pans, style number 610-341, for a brioche recipe. I looked for them, found them, and now I love them. They are dimpled. I still need to oil them, but the loaves pop right out. I would never use pans with a non-stick finish.
