*Bare* Carbon Steel? Aluminized? or what?
I've fiddled around a bit with baking, but am just now starting to try my hand at sandwich loaves. In looking for information about various material options, I have seen several suggestions that dark steel pans are a good way to go. I assume we're talking about bare uncoated carbon steel that has to be kept seasoned, but they seem to be pretty hard to find. When I do find them, they are Pullman pans, which (I think) is not what I'm looking for.
Am I looking for a unicorn, or am I just searching wrong? Should I be looking for aluminized, even though that's shiny? Tinned? I don't think I am, but am I misreading references to nonstick steel pans?
I suppose what I'll most likely end up doing is just starting with the hodge podge collection of loaf pans we already have and figuring out which I like best. Eventually though, I'm going to want to unify, and I'd like to have considered all the good options by then.