The Love 12-Cavity Nonstick Canele Mold Baking Cake Pan for Bread Muffin Cake Baking Pan, Gold

10/10, A+, S tier pan! The why I needed this pan is obvious -- the why I LOVE it, though, I'll happily share! Those shopping for cannelés molds know they're stupid expensive for what looks like Jeff Koons' artistic interpretation of a flower pot. If I can't be bothered to spend $15 on a singular vanilla bean, I also cannot be compelled to spend $400+ on bakeware that will not often find use (unless I need to propagate something, perhaps.) Moreover, you won't catch ME spending hours seasoning those silly little things. Enter: The Love Nonstick. Since my batter would be resting in the fridge for a few days anyhow, I took a risk and ordered it -- the price was amazing and the reviews were great. What arrived was a beautiful pan (it really is a lovely dusty rose gold color) very securely packaged and ready to go. Performance was absolutely stunning! I did not grease the tin in any way, but did chill it in my freezer per my recipe instructions. My cannelés popped out with nary a hitch, hiccup, snag, or hesitation. While I did not do an excellent job of filling each cavity evenly, resulting in inconsistent bake times, they did cook evenly and nobody got burnt. I used a few knives to pull them out of the molds to check how the tops were coming along -- this was very easy, since the pan apparently doubles as a slip-n-slide. Once done, I simply rinsed it out and wiped it clean with some paper towels. I didn't find it difficult to get into the nooks and crannies. I don't know how this will perform in the dishwasher, but I would probably only spot clean this by hand as needed. I'm interested in how this pan can add excitement to cupcakes and other baked goods. I can't understate how impressive this pan is and how much easier it made this project! I was blown away and I would encourage you to jump, leap, and hop on this amazing pan!

For the price, and the ease of use, these are AMAZING! I love not having to mess around with bees wax, and my canelé come out perfect every time. The pan is also very sturdy, and I'm sure it will last a lifetime. I don't have any complaints.

I was extremely worried about using anything other than the traditional copper molds, but the copper molds are so cost prohibitive, these however, are completely worth the price. They produce excellent Caneles, completely crunchy on the outside with very even browning. When the batter slightly rises over the rim line, Which will happen, I let it bake for around 30 minutes, take it out of the oven to let it deflate slightly, pull the pastry out of the tin and place it back in . The bottom will touch the mould again creating more even browning at the bottom. If you’re reading these reviews, and unsure, I highly recommend that you give it a try. I understand why some people are adamant about the copper moulds, but for me, I like simplicity and ease, plus these are not Pastries that I plan to make that often, so to have a pan that is easy to maintain and use will make me want to make Caneles more often than not. Excellent for use with regular muffin recipes. As seen in the picture, completely nonstick and easy to take out of the pan.

I really like this Canele Mold. I have not used it yet but the quality is apparent right out of the box. I will update about non-stick feature after I use it.

I've been wanting to try canele for almost a decade and I have never even tasted one but i finally decided to bake them. I followed a recipe online using those fancy expensive copper mold and it was not a problem for me. I did not use beeswax. I just brushed some melted butter inside each mold and let it drip out as much as possible before pouring the mix and it slipped right out and easy. Canele came out dark brown and hard on the outside and soft and moist on the inside. It baked perfectly and way better than my expectation. I didn't fill up the mold all the way trying to avoid mushrooming and it came out a little short. I think I can almost fill it up next time and not worry about it rising and mushrooming. I can't really compare it to a professionally made canele but it tasted really good. Perhaps I can cut down on the rum a bit but I can now play around with the recipe and make it my own. I highly recommend you give it a try.

Works just as good as the Cooper ones. Cheaper option for home use.

I won’t use any other pan for caneles! I tried the silicone molds and they tanked. Get these if you want a good crust on your caneles! They slide right out and no, you don’t absolutely need the beeswax.l coating to get that crust. These pans get the job done. Such high quality! They will last.

I line these with butter and beeswax just like the expensive tinned copper molds, only with these I don't have to worry about them sticking. For me, they come out perfect every time. Just note that you will have to figure out the correct temps and times for your personal oven and recipe as they all come out different. As for them being a bit light on the bottom like others state, just leave them in the oven longer. It is hard to overcook a canele as you have to practically cook the life out of them anyway and borderline burn them to get their classic crust. The only downside with this is that the fluting isn't as prominent as the real French molds, but for the price it is definitely not an issue. I would definitely buy this again if I have to make a lot of mini caneles.