Regarding Baking Pans and Yeast Breads

Regarding baking pans and yeast breads,

A) oven temperatures should be reduced by 25 degrees F when working with quarry or clay baking stones.
B) longer baking times and sticking may occur with dark, heavy-weight steel pans.
C) shiny aluminum provides even heating, but does not promote desired development of the loaf's color and crust.
D) insulated pans tend to brown bread more quickly, especially around the edges.