I only have one of those golden ones, a non stick crisper tray.

Otherwise the ones I threw out were uncoated aluminum

I had some Aluminum (Nordic Ware) loaf and mini-loaf pans that were useless at browning, zero browning no matter what I did, even if you overcooked the top, the sides and bottom wouldn’t brown.

Recently switched over to Steel loaf and mini-loaf pans after reading some reviews (Chicago Metallic) and they’ve been great.

Made of aluminized steel, this pan features a reinforced rim and folded corners that help to prevent the warping that may happen with lighter pans. “Chicago Metallic’s uncoated loaf pans are workhorses for us,” says Clémence Gossett, owner of The Gourmandise cooking school in Santa Monica, California. “The narrow base allows for more vertical expansion, allowing for a taller loaf. I prefer metal to ceramic for a more golden, even crust on our yeasted and quick breads.”

Nordic Ware makes a Carbon Steel loaf pan, so I might try that next and see how it compares “Nordic Ware Treat Carbon Steel Loaf Pan” though I’ll probably mess up the non-stick coating since I like using my pan grippers instead of oven mitts.

I can’t find any others that make an uncoated carbon steel loaf pan like these (not a pullman style dedicated to bread)