Cookware 14


Noeldottir | May 10, 2006 02:21 PM

I need new madeleine pans. Does anyone have any strong opinions on nonstick vs traditional tinned steel vs bendy silicone? My old tinned steel pans (non-nonstick, which would make them stick, which explains a lot) finally rusted - that's what I get for storing them in the garage. Nonstick would be very handy but I'm a little worried that, because they're dark, they'll brown the madeleines too much. And I've never used silicone pans but am distrustful of the smooth, shiny surface some baked goods have when they're baked in them, although they would certainly make unmolding easy. I'm in a madeleine quandary! And I'm also wondering whether anyone has a favorite non-sponge type recipe, preferably with the little hump on the back? Thanks...

Want to stay up to date with this post?

Recommended From Chowhound