Durable loaf pans for quick breads?
I used to use "bakers secret" ("Grey non-stick silicone based coating" on a steel pan) but my sloth always caught up with me eventually (left too long in the sink they will rust) - once the coating is toast those are still (IME) as good as a regular steel pan of the "use lots of grease or grease and flour" variety.

Quite some time ago I bit on full-silicone pans. I wish I could recall exactly how long ago, as the heavily used ones are just starting to crack now (Just one pan cracked so far, and still usable, but the writing is on the wall), but it's been more years than it took me to ruin the "bakers secret" version, for certain. Likely more than 10 years.

They are (or the ones I have, from however many years ago, are) wicked floppy. Plan on using a cookie sheet under them. You won't get away with putting them right on the oven rack, IME. Properly supported on a sheet, they are fine despite that. Current designs look a bit different (perhaps more solid) than what I have, but they are not a rigid pan...

They work best with a little oil on them - does not take much - manufacturer recommended oiling them if they had been run through the dishwasher, otherwise not bothering. You can get stuck stuff unstuck if you don't do that, but there's the potential of tearing the pan if you get stuff REALLY stuck and are not careful enough removing it. I put a bit on if they don't feel oily.

Cooking-wise, they are fine - I have not seen any odd marks from the "support legs" molded into the sides of my pans and things seem to brown fine in them. Shape can be a bit bulgy between supports, but not distressingly so.

When they finally crack beyond use I'll get new ones. For me that's high praise for something that cracks in use, even if it does take 10 years or more. I prefer stuff that lasts forever, but these have enough advantages that occasional replacement seems worthwhile.