Anyone tried Chicago Metallic Bakalon pans?

[PieMonster]

Just curious if anyone's used the Bakalon line from Chicago Metallic.  It's supposed to be a "Hard-coat anodized surface won't chip, peel, rust, or interact with food" which sounds like the stuff Lloyd's Pans uses.  From what I can tell the CM Bakalon line comes with a silicon coating under another trade name.  Wondering how this might affect crust rise as the pan walls might be too smooth.  How do they compare to Lloyd's Pans.  Am also wondering if the CM Bakalon's coatings are any closer to a perfection compared to Lloyd's?  I own a number of Lloyd Pan's (Deep dish, granny/Detroit and a buffalo wings half sheet) and would concur with many who note the scratches and chips on the non food surfaces. 

FYI the Lloyd's Pan Buffalo wing pan doesn't elevate the wings high enough as a portion of the wings still ended up sitting in the fat renderings.  Also the perforated portion of the pan came with one hole with an 3/16" ring of bare aluminum.  I figure this is where they bolted this sheet in for their hard coating process.

[nanometric]

I have used the CM Bakalon Americoat ePlus glazed pans, specifically, the "Tandem" one they make for Little Caesars, and have been very pleased with them. Better than any Lloyd pan I've used as release and cleanup is far easier than with Lloyd, over time. In my experience, the Lloyd pans are excellent when new, but become sticky over time. The CM pans remain easy-release far longer. Baking characteristics pretty much the same as Lloyd.