Hi, Karen. It sounds like your grandmother's pan was probably cast iron, which is fine for a Bundt. Lodge is reissuing replicas of those classic pans again. The darker nonstick aluminum ones from the 70s were trying to replicate the original cast iron in a lighter, less expensive material (dark inside, but lighter walls by weight). Today's aluminum Bundt pans have gone to a heavier casting, but lighter colored interiors, so the longer bakes of those pans don't result in overdone, crusty sides. Susan

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