In my experience there is one type of pan that produces better results as the black version, and that is (mini) madeleine pans. I have the two most common kinds, the classic very light metal and the dark non-stick version, and I use both, usually at the same time (fewer batches that way). The madeleines baked in the dark pan come out with a better crust that also lasts a little longer after baking (madeleines start to deteriorate almost as soon as they come out of the oven) and most importantly, they "bump" better. Makes sense, since the outside sets quicker in the dark pan, giving the center only one way to go - up. They taste fine without the bump, of course, but it is what makes a madeleine perfect.I prefer the dark pans in this (and only this) instance.

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