Pans for cupcakes, muffins, cheesecakes and more
Stainless steel or silicone pans for cupcakes, muffins, mini cakes, donuts and cheesecakes with removable bottoms.
Cupcake and muffin pans
Stainless steel pans with wells (6 or 12 wells) distribute heat evenly for consistent baking of cupcakes and muffins. Silicone pans (madeleines, mini cakes) make unmolding easy without greasing beforehand.
Donut and cheesecake pans
The stainless steel donut pan gives you an even shape without deep-frying. The cheesecake pan with a removable bottom makes it easy to remove a delicate cake without turning it over, simply by pushing the base upward.
Frequently asked questions
Should I grease a silicone pan?
Generally not for standard batter, but a light coating of grease or release spray is still useful for sticky or sweet batters.
What size pan should I use for a cheesecake?
A removable-bottom pan with a diameter of 18 to 20 cm works for most recipes serving 6 to 8; smaller diameters are suitable for individual portions.
Stainless steel or silicone for even muffins?
L’stainless steel conducts heat better and gives a more golden crust; silicone makes unmolding easier but heats more slowly.
