Sev wrote:

There is a product called aluminum foil which obviates the need for all
that elbow grease, etc. Don't generally like to advocate waste, but
here it's the foil(which is recyclable in some jurisdictions) vs. the
hot water and detergent. BTW when I have a large pan, but only regular
foil at hand, I combine two pieces with a tightly double- folded seam
like a metal roof seam, running something hard along it to seal.
Hardly ever leaks.

I've heard of that stuff. The issue of dark or shiny for cooking
delicate stuff is the outside of the pan. Some recipes burn on the
bottom before the rest is done if the sheet is too dark. For roasting,
dark pan cooks faster and that might not agree with some recipes. It's
a lot harder to remove burnt on grease than it is to properly clean pans
after each use.