The real deal.

We’re big fans of canelés (caramelized sugar on the outside, soft custard on the inside...need we say more?). So we were delighted to meet these molds that know how to make ‘em the real-deal French way. They’re copper on the outside, which means they conduct heat like charm for a just-right crust. And on the inside: You’ll find tin that cleans up nice ‘n’ easy with a soft sponge. Those fluted shapes are so eye-catching, we just might have to try them out on cupcakes and jellies next.