Tinned copper, which is the only material that makes a canele properly. Copper pulls heat into the batter fast enough to caramelise the outside into a dark, almost burnt crust while the centre stays custard. Silicone cannot do it and neither can steel. These are the most expensive thing we sell and they will outlast everyone reading this.
Features
- Solid copper with a food safe tin lining
- Caramelises the crust the way steel and silicone cannot
- 55 mm, the traditional Bordeaux size
- Holds about 70 ml of batter each
- Set of four
- Improves with use as the tin seasons
Specifications
| Type | Canele mould, set of four |
|---|---|
| Material | Copper with food safe tin lining |
| Top diameter | 55 mm (2.2 in) |
| Height | 55 mm (2.2 in) |
| Capacity each | 70 ml (2.4 fl oz) |
| Quantity | 4 |
| Copper thickness | 1.2 mm |
| Lining | Tin |
| Weight each | 210 g (7.4 oz) |
| Weight, set | 840 g (1.9 lb) |
| Maximum oven temperature | 230 C (450 F) |
| Care | Hand wash only, never a dishwasher, never a scourer |
Care and cleaning
- Hand wash in warm water with a soft cloth, nothing else. A dishwasher will strip the tin lining and then the mould is finished.
- Never use a scourer, a wire brush or an abrasive cream on the inside. The tin is a few microns thick.
- Coat the inside with beeswax or clarified butter before each bake, as the traditional method requires. Dry them fully; bare copper tarnishes, which is cosmetic and harmless.
What is in the box
- 4 x 55 mm tinned copper canele moulds
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