MauvielM'Passion Copper Tinned Canele Mold, 2.2-in, Made in France

I have both the Mauviel and the Mafter molds and the biggest and immediate differences I found were the shape/design and the weight.Shape/Design:Mauviel:The fluting is a lot rounder, and curved.Height: ~4.2cmThickness: ~1mmWidth, from the outside at the widest points, it's about 5.8cm.Average weight of 4 Molds is +/- 83.75 grams, range 81-85g.Matfer:The fluting has much sharper,pronounced angles.Height: ~3.9cmThickness: ~1mmWidth, from the outside at the widest points, it's about 5.5cm.Average weight of 4 Molds is +/- 64.25 grams, range 64-65g.In Practice:Even though the Mauviels are noticeably heavier I haven't noticed any big difference in how well the two molds perform crust formation. I've baked with both molds at the same time and temperature and the carmelization of the crust are both about the same with no observable difference. They will be beautifully browned regardless.Aesthetically, I prefer the Matfer with the sharper angles as it's a bit more eye catching, but that's purely subjective.Weight of each Canele; so if you were to fill both types of molds 5mm from the top:Mauviel: +/- 55-61g eachMatfer: +/- 50-55g eachThis makes sense since the Mauviel molds are a little taller and wider. It maybe worth pre-measuring your batter before you bake. Personally I find that canele that weigh about 50-55g come out nicer, less structural and cosmetic problems.Conclusion:You really can't go wrong with either styles/brands. What it will come down to is price and design, do you prefer the rounder edges of the Mauviel or the sharper more star like edges of the Matfer (I think De Buyer is like Matfer in shape too). From what I've seen from other Canele mould manufacturers is that the Star fluting is more popular/common, so in a way the Mauviel is unique in it's styling.Price, the Mauviels are a little cheaper and based on weight and dimensions, you get a little more copper for your buck. Matfers are more expensive, but at least for me, I like the fluting design on the Matfer. I like having both styles to add a little variety to my Canele, but that's your choice.I'm pretty new to the world of canele, but I must say that its worth the efforts to produce these delicious desserts.

I decided to try making canelés after enjoying my first-ever, last month at a French restaurant in NYC. I read up on several recipes, how-to's, etc., and the consensus was that the copper molds produced superior results (vs. aluminum, steel or silicone) and in particular when used with the butter-beeswax coating.I bought two molds to start out, since they are a little pricey. They arrived in 1 box from Amazon; I was surprised by their individual weight; each about 85-87 grams (~3oz) -- a hefty feel in the hand for how small they are. They appear to be spun copper (ie, a technique of solid-metal forming for symmetrically round objects like these) but that is just a hunch, based on the fine "brushed" horizontal texture on the outside. The inside of course is a shiny tinned layer.I "seasoned" mine according to the Mauviel website suggestions (Crisco method in the oven) before first use. I made a batch of batter (which makes about 18 canelés) and set out to bake them, 2 at a time, over a weekend, starting Saturday afternoon. (A slow process since each time the filled molds go into the oven it is an hour of baking!) Each time, I coated the interior with the butter-wax mix first. (I found it far easier to pour the melted liquid into the mold, carefully "roll it around" to evenly coat up to the rim, then quickly dump the excess liquid back into the pan -- I gave up on using a brush entirely!)By the time I baked my final pair on Sunday afternoon, they were coming out beautifully. (I used each new pair as a means to test out various tips/tricks that differed from the many recipes I'd read before hand; subtle differences in oven temperature, how full to fill the mold, chilling the batter, chilling the molds, etc.)In the end, I had the best success when I chilled the butter/wax-lined molds first (~20 minutes) AND used chilled batter that had first been refrigerated overnight, and I filled the molds to about 1cm from the top, and I let the finished canelé cool on a rack, in the molds, 5 minutes before unmolding.The final results were so good, I ordered 2 more molds so I could "double my output per hour" the next time I make them! (Oddly, the 2 additional molds were shipped 1 per box instead of together.)After my 8 or 9 rounds of baking in the molds that weekend, the outside (copper surface) is significantly darker/duller than when they arrived shiny new; I don't think I'll get obsessive enough to polish them back to bright copper, but just FYI!

I bought these years ago and only recently pulled them out to season them. Imagine my shock when the copper disappeared after the seasoning. The copper was microns thick, I could see the application strokes of the copper. I don't know if copper does this after seasoning, but for the cost (12 purchased) I'm very disappointed

These are exactly as they should be for Caneles... however, be aware that these are proper traditional Canale molds. Keep an eye on the temperature—the gap from perfect Canale baking temperature to the melting point of tin is very very little. The imprecision of our mediocre GE oven let us to accidentally melt the tin inside six of these. Quite a bummer for molds that should have lasted many many years... but not the manufacturers fault, just something to be aware of!

Yes, these are incredibly expensive, but the quality of them is second to none and your end product will come out better by using them. If you are looking to make Canele, this is worth saving your money for.

These are terrific molds which make the best canale you will ever eat. I personally don't mind that they arrive to you in separate packages. After all these puppies are $25 each!It is important though to season them prior to making your first batch. If you don't your canale will not come out of the molds and we certainly wouldn't want that! Also it is vital to use the 1:1 ratio of butter and beeswax. You will get a delicious crispy crust and ideal custardy center. Happy canale making!