non-stick 12-cup madeleine pan

Approximately 1.0 fluid oz/29.6 ml capacity per madeleine cup

Available at The Bay.

I love the smell of buttery madeleines baking, and their shell shape is immediately identifiable. I’m just as fond of savoury madelines (see my recipe below), which are the perfect two-bite size for hors d’oeuvres.

Bake fluffy madeleines or other beautiful sweet or savoury treats.

This classic pan with its shell shapes suits delicate cakes, cookies or savoury bites.

  • 0.03 inch/0.8 mm thick carbon steel
  • Heavy gauge steel distributes heat evenly and consistently
  • Double glazed non-stick layer is FDA grade and PTFE and PFOA free
  • The non-stick surface is safe for temperatures up to 445°F/230°C
  • Hand wash only
  • Do not use peroxide, baking soda or vinegar to clean and do not scrape or use metal scouring pads. Avoid using metal tools, or other sharp tools, in direct contact with the non-stick surface to prevent its damage. Do not cut baked contents inside the pan.
  • Made in China

Anna Olson Kitchen

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anna's top tips

  • I find it best to grease and flour my madeleine pans. Be sure to tap out any excess flour, so that it doesn’t stick into the corners of the shell-shaped detail.
  • It’s important to tap the baked madeleines freshly from the oven and right out of the pan onto a cooling rack, so that they don’t develop any moisture and then turn “clammy” on the bottom.
more baking tips





Baking Day with Anna Olson

Recipes to Bake Together.

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