Product Details

• Amazon Sales Rank: #48497 in Kitchen & Housewares
• Brand: Eddingtons Ltd
• Model: 26631
• Dimensions: .90" h x 7.80" w x 15.80" l,

Manufacturer's Description
The Chicago metallic madeleine pan features 12 shell shaped cups, the classic shape for the French madeleine. Use it to create your favorite tea and dessert cakes. The non stick coating release's cakes effortlessly and clean up is a breeze.

Crafted from heavy-weight aluminised steel, which combines the durability, strength and superior heat conduction of steel with the corrosion resistance of an aluminium silicone alloy. The non stick coating allows for easy release and simple cleaning and has a 10 year warranty.

Chicago Metallic, founded in Chicago Illinois in 1898, use their primary expertise in providing commercial quality bakeware to offer consumers the very best in home baking performance. The lips of the pan are reinforced with a sturdy steel rod, which is curled inside the rim, to provide additional strength and warp resistance. This pan, from the professional line, is made of heavy weight aluminised steel and is double coil-coated with non – stick Ilaflon Lifetime Resist coating. This unique coating has proven to be 10 times tougher than ordinary non-stick coatings in laboratory scrub tests. While all non-stick finishes wore after just 2,500 scrubs, the Professional Lifetime Resist Plus continued to perform after 25,000 scrubs. All items in the professional range come with a lifetime - limited warranty.

Box Contains

Customer Reviews

Little tastes of heaven
Inspired to make some Madeleines from reading about them I looked up recipes on the web and there are plenty there with lots of good advice. It seems generally agreed that using a metal tin as opposed to silicone gives a more attractive, browner crisper effect. This pan is robust, well made and easy to use. I imagine it will last for the rest of my baking life anyway. In fact I bought two as the recipe I like best gives enough for two batches. This favourite recipe uses OO Plain flour, orange yolked eggs from my free range hens, Icing Sugar, Orange zest, melted then cooled butter and some Cointreau as an extra touch. It is really a Genoese Sponge mix. Don't over fill the moulds. These dear little cakes cook in minutes and flip out of the tin with ease. Then, cool them on a wire rack and dust them with sifted icing sugar. They are always very well received. I like their simplicity and fresh taste. They can be kept and dried out a little for dunking in coffee a la Proust. Doing my research I found these tins on amazon were the best priced.