EXCLUSIVE TO KITCHEN WAREHOUSE
You do not have to be in France just to bite into a custard-like canele when you can make a batch at home using this 9-cup MasterPro Non-Stick Canele Pan. Its heavy-duty steel moulds will bake your batter with a crisp outer crust while keeping the inside creamy and soft. And thanks to its dual non-stick layer, each delicious canele will come out perfectly shaped without you having to be stressed about cleanup.
- Durable nine-mould canele pan made of PFOA, PTFE, and BPA-free materials with heavy-duty Quantum 2 non-stick coating
- Comes with enhanced coating and rolled rims to minimise breakage and to outlast conventional non-stick bakeware
- Heavy-duty construction ensures optimum durability and protection against warping
- Ideal for making home-baked caneles for your buffet spread, tea parties, or gift baskets
- Master every delicious baking recipe with other bakeware from the MasterPro Non-Stick range
|Construction||0.8mm carbon steel and Quantum 2 non-stick coating|
|Dimensions||32.5cm x 22cm (baking pan) and 5cm x 5cm (mould)|
|Oven safe||Yes, up to 230C|
|Cleaning and care||Dishwasher safe but handwashing recommended|
|Warranty||20-year guarantee and 5-year non-stick guarantee|
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Lovely heavy mould resulted in perfect canele. I used a rice bran spray oil on them with a very good result.
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If you are like me and can’t afford the original copper canelé moulds, you will be very pleased with the results from this 8 mould pan. The results are really as good as the traditional French ones, and that is saying a lot! MasterPro has delivered with this eight mould pan. It is made of high quality metal and is heavy- a good sign that it will conduct high heat over a long cooking time without burning the crust. It bakes perfectly dark golden, crunchy canelé with custardy insides, jut like the genuine French ones. Throw out your silicone moulds like I have, they will never get the crunchy crust that is essential for this French cake. Buy these metal pans instead. (I bought three). They are non stick but I would urge you to use white oil as the French do - a neutral vegetable oil with some beeswax added - 2-4 Tbs of wax to a cup of oil works well. It gives the canelé shell crunch and a subtle honey taste. You can substitute butter for oil if you wish. I am thrilled with these pans. I have made lots of canelé in them and eaten far too many! Warning: they are very mor- Ish. I have baked for years but have been so impressed with these MasterPro baking trays, I have actually looked at their other products to replace some of my older pans. They are excellent quality.
MasterPro Non-Stick 9 Cup Canele Pan 32.5x22cm
23% Off RRP