How to Season Copper Canelé Molds: The Essential Guide

If you’ve just bought copper molds to make French canelés at home, there is one super important step before you make your first batch: the seasoning or “culotage” in French. This process creates a thin, natural protective layer inside the molds to prevent the batter from sticking. Here is my foolproof, step-by-step method.

The first time I bought copper canelé molds, I was so excited that I skipped the seasoning process entirely. It was a disaster. I couldn’t get the canelés out of the molds, they were sticking like crazy. It was heartbreaking, especially after waiting 48 hours for the batter to rest

But, now I’ll never made that mistake again and most important, you shouldn’t make it either!

View the full Bordeaux Canelé recipe.

What is “Seasoning” exactly?

In the world of French pastry, we call the seasoning culottage. It simply means preparing the surface of your mold to create a thin, non-stick barrier. This layer helps the heat distribute evenly across the copper. We do this for many kitchen essentials such as on cast-iron skillets, carbon steel pans, and, of course, copper molds.

Why is this important? Because it changes everything:

• Your canelés can be removed from the mould without tearing off
• The crust will be nicely caramelized and more even
• Your copper molds will last longer.

When Should You Season Your Molds?

Seasoning isn’t a “one and done” task. You should do it:

• Before the very first use: mandatory, otherwise your cannelés will stick.
• Every 8-10 uses or so: it refreshes the protective layer.
• If you notice sticking: If your canelés start to stick again, just season the molds before the next batch.

A note on cleaning: Never wash your seasoned copper molds with soap or put them in the dishwasher! Simply wipe them out while they are still warm with a soft cloth or paper towel. This preserves the “seasoning” for your next bake.

What Fat Should You Use?

In the Bordeaux tradition, they swear only by beeswax. It gives a beautiful shine on the outside of the canelés and a taste of honey. You can find food-grade beeswax pellets online or at specialty baking stores.

But if you don’t have one, here’s what you can use:

• Baking spray: It’s easy to find and to apply. Just look for one with high-heat stability.
• High-smoke point Oil: Use a neutral oil like grapeseed oil, canola oil, or refined sunflower oil. These can handle the high heat (220 °C – 240 °C / 440 °F – 460 °F).

Important: Never use butter for the seasoning process! Butter contains milk solids that will burn and turn bitter at these high temperatures.

How to Season Your Copper Molds: Step-by-Step

First, if your molds are new, rinse them quickly in hot water with a little mild soap to remove all traces of manufacture, then dry them thoroughly with a clean cloth. Then, for the seasoning:

1. Prepare: Brush the inside with your fat (beeswax, spray or oil) in a thin, even layer, using a brush or tea towel. You don’t need to apply too much, just enough to cover all the walls.
2. Baking: Place the molds, inner side up, on a rack or baking sheet and bake for 25-30 minutes at 220°C / 440 °F.
3. Allow to cool: Allow to cool completely and wipe off excess grease with a soft cloth.

And that’s it, your copper molds are ready to use! If you need more tips, don’t hesitate to leave me a comment!