Louis Tellier Gobel Savarin Cake Mold

Tin-plated steel is a classic choice for professional baking because it offers superior heat conduction, ensuring your cakes brown evenly. While it lacks a chemical non-stick coating, it is highly durable and, when properly greased and floured, releases delicate sponges cleanly.

The key is thorough preparation. Brush the interior with a thin, even layer of softened butter and dust it lightly with flour, tapping out any excess before pouring in your batter. This creates a reliable barrier that allows the cake to slide out effortlessly once baked.

Absolutely. While designed for the classic yeast-risen savarin, this mold is excellent for any ring-shaped dessert, including sponge cakes, gelatin molds, or even savory aspics. Its sturdy construction handles a variety of mixtures well.

To preserve the finish and prevent rust, hand wash the mold with warm water and a mild detergent immediately after use. Dry it thoroughly with a soft cloth or towel, and avoid using abrasive scrubbers that could scratch the surface.

No, this mold should not be put in the dishwasher. The harsh detergents and high heat of a dishwasher can strip the tin plating and lead to oxidation or rust, significantly shortening the lifespan of the pan.