iToids Canele Pan, Non-Stick Carbon Steel Caneles Molds for Oven (6-Cavity) - French Pastry Muffin Cake Moulds for Christmas Baking

Those who espouse expensive copper molds should think twice. I have been able to produce delicious crispy and caramelized canelés in this mold. You must use the beeswax/butter combo if you want the crispness. But you have to heat the pain and brush it on. Pouring it in will produce a mess in this pan! Budget friendly and connoisseurs attest to them being better than bakery bought canelés.

Great quality pan. Great substitute for expensive copper ones. Would not use silicone ones, as you might not get the crunchy outside, which makes these pastries so unique. Be sure to butter and sugar coat well. Popped right out of pan, while still hot, per instructions. Esay to clean,soak briefly with war water and soap, dry well. Very satisfied.Was able to enjoy a lovely childhood treat again.

I tried these in place of the traditional copper molds, in order to get as close to the traditional crust I still used beeswax in this pan (chilled the pan first so it would stick) and for the simplicity and price vs copper they worked really well.

Half of the pan didn't rise.

These are great if you’re looking to try your hand at canelé de Bordeaux but aren’t sure you want to invest in copper ones yet. They aren’t as crispy as the ones I remember In Bordeaux but definitely work and taste delicious. I didn’t use beeswax, but butter worked great. I don’t think it’ll work well with beeswax as I’m not sure how you could cost the pan efficiently. Happy with this purchase.

The heavy carbon steel of the canele mold produces a product that gets as dark and carmelized as copper molds. Great product!

it's too big for canele. the standard recipe you will find online (2 cups of milk, etc.) for 12 caneles is barely enough to fill the 9-cup mold. And the temperature limit (446 F) is a little too low for making caneles. it's non-stick with a little butter so I don't want to destroy the coating with a higher temperature.

I am still e xperimenting with caneles.