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$59.99 ($10.00/Count)
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Customer Review: From Bordeaux to Buffalo
M. Mararian
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Video of Canele Molds
Hakart Copperworks
Reviews with images
Stick to the real thing
These things are bad. Even the canele pan that looks like a muffin container, works better. Idk what the amount of copper is in these but I tested them alongside the French thick copper brand and the pan that holds like 12/16 and they outperformed. With these I kept getting white bottoms. I used the same batter, times and temperatures and these always gave the most inconsistent results. I was hoping these would work cus the French ones are way too pricy but nope.
Top reviews from the United States
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Reviewed in the United States on September 18, 2023
Reviewed in the United States on March 21, 2023
Reviewed in the United States on March 12, 2023
- Practice
- Good equipment
Copper is expensive these days, however it is one of the best and most even conductors of heat, which is why it has been used by French pastry chefs for so long. To make a good Canele, the outside has to be brown and crispy ... but the inside has to be soft, almost like a firm cake batter. REAL Copper gives you a much better shot at perfectly transferring the heat to achieve this. (Lots of fake 'Copper' baking wear out there with thin copper coated metals. These are the real deal ... solid copper exterior with a thin lining inside.)
Some other secrets to making good Caneles now that you have the right equipment:
- Beeswax ... food grade beeswax to season these is crucial to achieving a good Canele. Butter alone won't do it. Season these with beeswax by filling a cup, dumping it into the next cups and then invert them on a rack over paper towels to gently coat the inside.
- Refrigerate the batter overnight, or better yet for 48 hours. This helps it cook evenly and can avoid the white top effect. Although, it's going to happen through several batches until you perfect technique.
- High heat to start (500 degrees) and then turn down through cooking so the Caneles won't 'mushroom' at the base. These are among the hardest pastries to get right. There are lots of videos online to help but know that you now what the right equipment.
- To clean the Copper exteriors, a quick polish with Barkeeper's Friend for copper will take away ugly smudges and fingerprints. Doing this often and not allowing to tarnish after cooking will help keep them looking beautiful.
Cooking with copper alone can be dangerous as it can leach into the food being cooked. That's why these have a light lining of a silver metal (tin?) inside. Don't go digging around with a knife or fork if the Canele becomes stuck. You don't want to scratch through this lining!
Overall, these are as nice as the expensive French models I've seen. Believe me, I've held them in my hand at the fancy cooking shoppes trying to convince myself to spend that much on a baking tool. These were made in Turkey. Upon looking at some of the other products this company makes, it's not all cooking products. So they are not a 'specialty' store. If I had the money to spend on the high end specialty ones, that's the way I'd go because cooking products and the metals used are a safety concern of mine. But, these feel the same weight-wise and you can just feel and see their quality in person. They work great ... so I am glad I saved some money ordering these.
I hope my review helped your shopper. Good luck on baking the perfect Canele!
Well made & great value compared to high end French brands. Caneles take practice!
Reviewed in the United States on March 12, 2023
These are an incredible value for real copper Canele molds. Mauviel and other France-made molds cost $180/6 molds, or $32 per cup! Anyone who has had a good Canele will tell you that they are an incredible treat and worth their weight in gold. Bad ones aren't worth the time and the ingredient money invested. To make great Caneles takes two things:Reviewed in the United States on March 12, 2023
- Practice
- Good equipment
Copper is expensive these days, however it is one of the best and most even conductors of heat, which is why it has been used by French pastry chefs for so long. To make a good Canele, the outside has to be brown and crispy ... but the inside has to be soft, almost like a firm cake batter. REAL Copper gives you a much better shot at perfectly transferring the heat to achieve this. (Lots of fake 'Copper' baking wear out there with thin copper coated metals. These are the real deal ... solid copper exterior with a thin lining inside.)
Some other secrets to making good Caneles now that you have the right equipment:
- Beeswax ... food grade beeswax to season these is crucial to achieving a good Canele. Butter alone won't do it. Season these with beeswax by filling a cup, dumping it into the next cups and then invert them on a rack over paper towels to gently coat the inside.
- Refrigerate the batter overnight, or better yet for 48 hours. This helps it cook evenly and can avoid the white top effect. Although, it's going to happen through several batches until you perfect technique.
- High heat to start (500 degrees) and then turn down through cooking so the Caneles won't 'mushroom' at the base. These are among the hardest pastries to get right. There are lots of videos online to help but know that you now what the right equipment.
- To clean the Copper exteriors, a quick polish with Barkeeper's Friend for copper will take away ugly smudges and fingerprints. Doing this often and not allowing to tarnish after cooking will help keep them looking beautiful.
Cooking with copper alone can be dangerous as it can leach into the food being cooked. That's why these have a light lining of a silver metal (tin?) inside. Don't go digging around with a knife or fork if the Canele becomes stuck. You don't want to scratch through this lining!
Overall, these are as nice as the expensive French models I've seen. Believe me, I've held them in my hand at the fancy cooking shoppes trying to convince myself to spend that much on a baking tool. These were made in Turkey. Upon looking at some of the other products this company makes, it's not all cooking products. So they are not a 'specialty' store. If I had the money to spend on the high end specialty ones, that's the way I'd go because cooking products and the metals used are a safety concern of mine. But, these feel the same weight-wise and you can just feel and see their quality in person. They work great ... so I am glad I saved some money ordering these.
I hope my review helped your shopper. Good luck on baking the perfect Canele!
Images in this review
Reviewed in the United States on April 1, 2023
Nonstick copper molds making delicious cupcakes!
Reviewed in the United States on April 1, 2023
We made cupcakes as soon as we received our six canele molds. Cupcakes came out very good. It seems nonsticky nature of the copper molds provide right level of heat transfer without burning the cupcakes. This is an excellent product to make crispy and perfectly baked cupcakes.
Reviewed in the United States on April 1, 2023
Images in this review
Reviewed in the United States on September 20, 2023
These things are bad. Even the canele pan that looks like a muffin container, works better. Idk what the amount of copper is in these but I tested them alongside the French thick copper brand and the pan that holds like 12/16 and they outperformed. With these I kept getting white bottoms. I used the same batter, times and temperatures and these always gave the most inconsistent results. I was hoping these would work cus the French ones are way too pricy but nope.
Images in this review
Reviewed in the United States on March 19, 2023
They are solid and well made and they definitely work well and get the job done and at a fraction of the cost of others that honestly work just as well. In all honesty practice and form will effect the Caneles as much or more than the mold itself. They are the traditional size and are smaller than some might expect. Check out my photos for a closer look and I hope this helped.
They work well, small traditional size, I question how thick the copper really is tho.
Reviewed in the United States on March 19, 2023
I have used Mauviel molds before and these work well, not as well as them but still really well and at a fraction of the cost. The reason you want more copper is for heat transfer to get the crispy outside and soft crepe like inside. I do question how thick the copper is, you can see in the photos that they are tin lined but you can see the copper edge and its paper thin on the outside looking like its 90/10 tin-copper. Maybe thats just how it looks and its more copper lined but in using them I feel like they didn't get as crispy as I expected.Reviewed in the United States on March 19, 2023
They are solid and well made and they definitely work well and get the job done and at a fraction of the cost of others that honestly work just as well. In all honesty practice and form will effect the Caneles as much or more than the mold itself. They are the traditional size and are smaller than some might expect. Check out my photos for a closer look and I hope this helped.
Images in this review
Top reviews from other countries
Phil H.
High quality copper moulds, great results
Reviewed in Australia on November 17, 2023
Phil H.
Reviewed in Australia on November 17, 2023
I came back here to buy some more - I need 12! But sadly unavailable at the time of writing.
I read one review about "machining" marks inside - considering how the tin lining is applied this is a clueless statement there is no machining in the process, so this is simply nonsense. It's either electroplated, or melted on. Also the tin's final profile is good for maintaining the seasoning beeswax on it's surface.
I saw another review saying they weren't non-stick - again, nonsense. Just season them properly with beeswax first, as you're supposed to do... and the canele slip right out. With no mould cleaning required - they're ready of the next batch!
Images in this review
