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Stainless Steel Molds

Patissland - Professional pastry equipment

Stainless steel pastry molds

Stainless steel pastry molds: Charlotte, deep cake, round, square, and rectangular molds. For perfect baking, assembly, and unmolding.

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Our stainless steel mold collection brings together all the stainless steel molds for professional pastry making. Charlotte molds, deep cake pans, round molds, square molds, rectangular molds, Savarin molds, Kouglof molds. LStainless steel ensures hygiene, durability, oven use up to 250°C, and excellent heat conduction for even baking. Essential for traditional and modern pastry making.

Why choose stainless steel for pastry making

L'stainless steel remains the absolute standard in professional pastry-making for several reasons. Heat conduction: even heat distribution for uniform baking. Hygiene: non-porous surface, does not retain odors, dishwasher-safe. Durability: does not rust or warp and withstands metal utensils. High oven temperature tolerance: up to 250°C, essential for viennoiseries and puff pastry.

Classic stainless steel pans

5 essential stainless steel pans. Manqué cake pan 22 cm: for basic Génoise and Joconde sponges. Charlotte pan 18 cm with a tall, smooth rim: for fruit and chocolate charlottes. Savarin pan with a central tube: for babas and savarins soaked in flavored syrup. Kouglof pan with angled ridges: for the Alsatian specialty. Tall rectangular pan: for travel cakes, operas, and XXL mille-feuilles.

Stainless steel rings and assembly molds

Beyond baking pans, stainless steel is also preferred for cake assembly rings. Round rings 6-30 cm for entremets, rectangular frames for layering on a sheet, micro-perforated rings for baking tarts (even heat distribution across the pastry). These rings are oven- and freezer-safe; their dual use for baking and assembly is essential in artisan pastry-making.

Stainless steel or silicone, which should you choose for baking?

Stainless steel: better heat conduction, perfect hygiene, unlimited durability, ideal for oven baking and traditional batters (charlottes, savarins, manqué cakes). Silicone: easy release without greasing, allows for complex shapes, ideal for frozen entremets and 3D molds. Professionals use both, depending on the recipe.

Should you grease a stainless steel pan?

Yes, unlike silicone, a stainless steel pan needs to be greased before baking: butter + flour (the classic method), or food-grade release spray (the modern, quicker method). Without greasing, the cake sticks to the stainless steel and breaks when you try to remove it. For very sweet batters (madeleines, financiers): double greasing is recommended.

How do you care for a stainless steel baking pan?

Cleaning immediately after use with hot, soapy water. For stubborn baked-on residue: soak for 30 minutes in boiling water + baking soda. Dry immediately with a clean dish towel to prevent limescale marks. Store in a dry place, stacked with paper separators to prevent scratches. Dishwasher-safe, but handwashing is preferable to preserve the shine.

Can a stainless steel mold go in the freezer?

Yes, stainless steel withstands temperatures from -60°C to +250°C. Oven-, freezer-, blast-freezer- and dishwasher-safe. Particularly useful for stainless steel rings, which can be used both to bake shortcrust pastry and to assemble frozen entremets. It's a long-lasting investment that quickly pays for itself.