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Mavis L.
December 16, 2025
I like these molds.
I like these pans. Based on my canele tray purchases, there must be 4 sizes of canele-mold, non-stick trays. I wish sellers would provide standard measurements (eg. top of tray, narrowest inside edge to inside diameter + height as opposed to using the ring diameter of the tray's outer-ring mold opening) to help customers select the correct mold size needed. The outer tray dimensions are not helpful since it depends on mold size and the rim width of the mold inserts.These are my 4th set of ChefMade canele trays but unfortunately, they are the same, large size as the gold, ChefMade canele tray (WK9158). These aqua blue trays are the 2nd largest mold size at 5.5cm (top, inside edge to edge) by 5cm height, that I purchased to date. There is a larger mold size at 6cm (top, inside edge diameter) x 5cm (height) - caneles at this size are a meal instead of a treat, imo.Top inside channel edge diameter x height:Mini = 3.5cm x 3.5cm (22ml to rim?)Std = ? (45ml?) Does this size exist in a non-stick tray mold?Large = 5.5cm x 5cm (65ml to rim?)Jumbo = 6cm x 5cm (100ml to rim?)I bake 2 large (oven bottom rack) + 2 mini (middle rack) at pre-heated 425F for 15 mins in a conventional gas oven then 370F for 20/25 mins (removing minis earlier). These 2 sizes are good for caneles. But a size in-between would be my preference.These non-stick trays are not dishwasher-safe! Though convenient, baking sprays do leave oil residue on the non-stick surface of the trays after baking which is difficult to clean. Brushing butter into the cavities to ease removal is probably better.Also, overfilling the cavity (80% is recommended) allows the batter to 'bake-overflow' into the mold's outer rim and onto the underside of the pan. This overflow residue is impossible to clean completely even with a stiff bristled, toothbrush.After about 8 uses of these non-stick trays, I am starting to see some discoloration (browning) along the upper insides of the outer-edge molds. Also, the attractive, non-stick coating on the outside bottom of each pan is wearing off even with careful handwashing.Yet, the caneles still come out fairly easily with a flip and sometimes a vertical shake or 2. Time will tell if the non-stick remains non-stick despite using butter as a lubricant to easily expel my baked caneles without harm.I do like this product and its size though I am looking for an approximately, 40ml mold size.
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Anthony W. Northrup
January 18, 2026
Canele Pan
I saw this pan and knew my wife would appreciate it. She has the standard pans for muffins, cupcakes, etcc., however, this pan is a diffrent shape, is also a deeper mold pan (Canele Mold shape). It is as the vendor states, nonstick, and thats great. She makes individual cheesecakes with this most of the time. They come out perfect. It holds 12 items, is made well, washes very easy, and stores easily in her special cabinet with other utensils. This has been a great addition for her baking needs. The price is good as well.
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Pattiwhack
January 04, 2026
Nice non stick canele pan
This is a real nice canele pan. We make caneles out of this often. They don't stick and always bake well. I like the fluted sides and coated pan and how sturdy this pan is.
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Great pans but maybe not for canele
I grabbed this because I absolutely love the chefmade coated pans, they are awesome quality and the nonstick works so well. I normally only use stainless steel because of the myriad safety and health and environmental concerns with nonstick coatings.But as another reviewer mentioned, I failed to consider the temperature concerns with silicone coating. Most recipes want you to push to at least 450F if not 500 for 10 to 15min of the initial cook time, which is well above the stated max of 428F on these.These will make great mini cakes but ultimately are not the best choice for notoriously finicky canele. You're either going to have to risk damaging the pan/bringing to unsafe temps, or compromise on the quality of the canele, and if you didn't care about that, why would you be buying a specialized pan for them?These pans are also on the more expensive side. If you're getting specialized canele bakeware, I'd personally opt for steel that is oven safe to a higher temp. If you just think it's a cute muffin/mini cake shape though, go for it! I will personally be using for my mini lemon pound cakes, the deep wells will make for great presentation.
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Nice heavy muffin pan
Okay, I'll admit it...I didn't read the description or look closely at the pictures. This is not an ordinary muffin pan. It makes little oddly-shaped muffins that are deeper and narrower than traditional muffins, plus the sides are scalloped.The pan itself is nice and heavy, and the non-stick finish is smooth.If you need a canele muffin pan, this seems like a nice one.
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Made perfect cannelés!
I previously made cannelés in a silicone mold and while they weren't awful they really didn't turn out quite right.Now cannelé aficionados will tell you a proper cannelé can only be made in a copper mold lined with beeswax. Yeah, right. Just butter these up and fill up with your best cannelé appareil, make sure you used good vanilla, good rum, good butter, and you'll end up with perfect cannelés like I did. Fell right out of the mold and they tasted just like the best ones from Bordeaux. Beeswax and copper can kiss my HEY HEY HEY KIDS! You won't be disappointed. Just don't tell your snobby friends you didn't use beeswax and they'll be raving about your French baking skills.
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Tatiana Chinikaylo
August 12, 2025
High Quality
This is a great quality pan! The nonstick coating really does help the process of removing the caneles go so smoothly. It’s made really well and feels heavy duty. The materials used do really well in the oven because it heats up all the caneles all evenly and I haven’t had any issues with it warping. Overall it’s great!
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