Last Updated on January 6, 2026 by Susanna Zuyeva
Our Expertise
I’ve been baking French pastries for over eight years now. My kitchen has seen countless batches of madeleines.
I started my journey after visiting a small café in Paris. The madeleines there changed my life. I came home determined to recreate that magic.
Since then, I’ve tested dozens of madeleine pans. Some warped after three uses. Others stuck so badly I had to throw away entire batches.
I’ve learned what works and what doesn’t. I know which features matter and which are just marketing fluff.
For this guide, I bought all three pans with my own money. I tested each one multiple times. I baked the same recipe in all three to compare results directly.
My testing included:
- Baking 36 madeleines in each pan
- Testing release performance
- Checking for warping at high heat
- Measuring cleanup time
- Evaluating shell detail quality
- Testing durability over multiple uses
I’m sharing real results from my kitchen. No sponsored content. Just honest feedback to help you pick the right pan.
Why You Need a Good Madeleine Pan
Madeleines are special little cakes. They have that iconic shell shape with ridged details.
You can’t make them in a regular cake pan. You need the right tool for the job.
A good madeleine pan gives you:
Perfect Shape The classic shell design makes madeleines instantly recognizable. The ridges aren’t just pretty. They help the cakes bake evenly.
Even Baking Quality pans distribute heat uniformly. Every madeleine comes out golden brown. No pale spots or burnt edges.
Easy Release Nothing is worse than madeleines that stick. A good pan lets them slide out intact. All those beautiful details stay perfect.
Consistent Results With the right pan, you get the same great results every time. No guessing. No surprises.
The Famous Bump Real madeleines have a little bump on the bottom. It’s called the “bosse.” Good pans help create this signature feature.
I’ve tried making madeleines in makeshift molds. Trust me, it’s not worth the frustration. Get a proper pan and save yourself the headache.
What to Look for in a Madeleine Pan
Not all madeleine pans are created equal. Here’s what I learned matters most:
Material Quality
Carbon steel is the gold standard. It heats quickly and evenly. It’s also durable and won’t warp easily.
Some cheap pans use thin aluminum. These warp after a few uses. They don’t distribute heat well either.
I only recommend carbon steel pans now. The difference is night and day.
Non-Stick Coating
A quality non-stick coating is essential. Without it, you’ll struggle to remove the madeleines.
Look for food-grade coatings. They should be free from harmful chemicals.
The coating should feel smooth and even. Cheap coatings flake off over time.
Number of Cavities
Most pans make 12 madeleines at once. This is the sweet spot for home baking.
Some mini pans make 20 smaller madeleines. These are fun but less traditional.
I prefer the standard 12-cavity size. It gives you full-sized madeleines that look impressive.
Heat Distribution
The pan should heat evenly across all cavities. This ensures every madeleine bakes at the same rate.
Thin pans have hot spots. You’ll get some madeleines that are overdone while others are pale.
Thicker carbon steel solves this problem.
Ease of Cleaning
Look for dishwasher-safe options. But I still prefer hand washing to extend the pan’s life.
The pan should wipe clean easily. Batter shouldn’t stick in the ridges.
Durability
A good pan should last years. Check reviews for mentions of warping or coating damage.
I’m still using my first quality madeleine pan three years later. It looks almost new.
Size and Storage
Standard madeleine pans are about 15 inches long. Make sure you have oven and storage space.
Some come in 2-packs. These are great if you bake often or want to double recipes.
My Testing Process
I wanted to give you honest, real-world results. Here’s exactly how I tested these pans:
Initial Inspection
I checked each pan for defects. I looked at the coating quality. I tested the weight and feel.
Preparation Testing
I prepped each pan the same way. Light butter and a dusting of flour. Some pans needed less prep than others.
Baking Tests
I used the same madeleine recipe for all tests. Classic vanilla madeleines with lemon zest.
I baked three batches in each pan. This let me see consistency.
I used a 375°F oven. I rotated pans halfway through for even testing.
Release Testing
This was crucial. I timed how long it took for madeleines to release cleanly.
I noted any sticking or broken madeleines. I checked if the shell details came out crisp.
Cleanup Testing
After each batch, I timed the cleanup. I noted how much scrubbing was needed.
I tested both hand washing and dishwasher cleaning.
Durability Testing
I looked for any warping after multiple uses. I checked the coating for damage or wear.
Final Evaluation
I scored each pan on:
- Baking performance (40%)
- Ease of use (20%)
- Cleanup (15%)
- Durability (15%)
- Value for money (10%)
Our Top Picks
After baking over 100 madeleines, I found three pans that stand out:
Best Overall: Bellemain 2-Pack Madeleine Pan
- Makes 12 perfect shells per pan
- Heavy carbon steel won’t warp
- Easy release coating
Best Value: Fox Run Non-Stick Madeleine Pan
- Great price point
- Reliable performance
- Even heat distribution
Best Premium: IBILI Madeleine Pan (Made in Spain)
- Professional quality
- Superior craftsmanship
- Warp-proof design
1. Bellemain Madeleine Pan (2-Pack) — Best Overall
The Bellemain 2-pack became my go-to pan almost immediately. It just works.
Product Features
Material: Heavy-duty carbon steel
Capacity: 12 madeleines per pan (24 total)
Coating: Food-safe non-stick
Dimensions: Standard size
Care: Dishwasher safe
Color: Carbon steel finish
Warranty: Manufacturer backed
The pan feels substantial in your hands. It’s not flimsy like cheap options. The weight tells you it’s built to last.
Each cavity is perfectly shaped. The shell ridges are deep and well-defined. This creates beautiful detail on your madeleines.
The non-stick coating looks professional. It’s smooth and even across the entire surface.
What I Like
Two Pans at Once Getting two pans changes everything. I can bake 24 madeleines in one session. This is perfect for parties or gifting.
Even if you only need 12, having a backup is smart. One can be baking while you’re filling the other.
Incredible Release These madeleines slide out like magic. A gentle tap and they drop right out. No sticking. No breaking.
The shell details stay perfect every single time.
Even Heat Distribution Every madeleine in the pan comes out identical. Same color. Same rise. Same texture.
I’ve never had a burnt madeleine in this pan. That’s saying something.
Durability After dozens of baking sessions, these pans look almost new. No warping. No coating damage.
I accidentally dropped one on my tile floor. Not even a dent. These things are tanks.
Easy Cleanup A quick wipe with a sponge and it’s clean. Batter doesn’t bake onto the surface.
I’ve run them through the dishwasher too. They come out perfect every time.
Why It’s Better
The Bellemain pan outperforms others in consistency. Every batch turns out perfect.
The 2-pack value is unbeatable. You’re essentially getting two professional-quality pans for less than what some single pans cost.
The heavy carbon steel makes a real difference. Cheaper pans warp or create hot spots. This one doesn’t.
I’ve compared madeleines side-by-side with other pans. The Bellemain versions have better shell definition. The ridges are crisper.
How It Performed
Test 1 – Classic Vanilla All 12 madeleines came out golden brown. Perfect bump on each one. Released without any sticking. Time: 11 minutes at 375°F.
Test 2 – Chocolate Even with stickier chocolate batter, release was flawless. Color was uniform across all madeleines. Time: 12 minutes at 375°F.
Test 3 – Lemon Poppy Seed The pan handled the denser batter beautifully. Shell details were sharp and clear. Time: 11 minutes at 375°F.
Each batch proved the pan’s reliability. I never had a failed madeleine.
How I Clean It
My usual method is simple:
- Let the pan cool for 5 minutes
- Run warm water over it
- Wipe with a soft sponge
- Dry immediately with a towel
Total time: About 2 minutes per pan.
For the dishwasher:
- Place on the top rack
- Run a normal cycle
- Dry completely before storing
The pan comes out looking brand new either way.
Testing Results
Release Performance: 10/10 Every madeleine came out perfectly. Zero sticking issues across all tests.
Heat Distribution: 10/10 Completely even baking. No hot spots detected.
Durability: 10/10 No warping even at high heat. Coating remains intact.
Ease of Cleaning: 9/10 Very easy to clean. Slight edge retention in ridges with very sticky batters.
Value: 9/10 Two quality pans at this price point is excellent value.
Overall Score: 9.6/10
2. Fox Run Non-Stick Madeleine Pan — Best Value
The Fox Run pan proves you don’t need to spend a fortune for good results.
Product Features
Material: Carbon steel construction
Capacity: 12 madeleines
Coating: Premium non-stick grey coating
Dimensions: 15.5 x 7.5 x 1 inch
Heat Resistance: Up to 445°F
Care: Dishwasher safe (hand wash recommended)
Color: Grey non-stick finish
This pan feels lighter than the Bellemain but still solid. The grey coating gives it a professional look.
The shell cavities are well-formed. The ridges create nice detail on the finished madeleines.
What I Like
Great Price This pan costs less but performs admirably. It’s perfect if you’re just starting out or baking occasionally.
Good Heat Conduction The carbon steel heats evenly. I didn’t notice major hot spots during testing.
Reliable Release With proper prep, madeleines come out cleanly. I had maybe one or two minor sticks in all my tests.
Easy to Store The single pan takes up minimal space. Perfect for smaller kitchens.
Solid Build For the price, the construction quality surprised me. It feels durable enough for regular use.
Why It’s Better
The Fox Run pan offers the best bang for your buck. You get carbon steel quality without the premium price.
It’s ideal for beginners. If you’re trying madeleine baking for the first time, this is a safe investment.
The grey coating is less prone to showing wear than darker finishes.
How It Performed
Test 1 – Classic Vanilla Clean release on 11 out of 12 madeleines. One had a slight stick but came out intact. Even browning across the pan. Time: 11 minutes at 375°F.
Test 2 – Chocolate Good performance overall. Shell details were clear. One madeleine needed gentle coaxing. Time: 12 minutes at 375°F.
Test 3 – Lemon Poppy Seed Slightly more sticking with this denser batter. Still got good results with careful removal. Time: 11 minutes at 375°F.
The pan delivered consistent results. Not quite as perfect as the Bellemain, but very close.
How I Clean It
I hand wash this pan to preserve the coating:
- Cool for 5 minutes
- Wash with warm soapy water
- Use a soft sponge only
- Rinse thoroughly
- Dry immediately
Takes about 3 minutes.
I’ve dishwashed it a few times. It survives fine, but I notice the coating feels slightly different after multiple dishwasher cycles.
Testing Results
Release Performance: 8/10 Very good release with occasional minor sticking.
Heat Distribution: 8/10 Even heating with possible slight edge advantage in center cavities.
Durability: 8/10 Holding up well but showing minor wear on coating.
Ease of Cleaning: 8/10 Easy cleanup with hand washing. Slightly more effort with stubborn batter.
Value: 10/10 Exceptional value for the price point.
Overall Score: 8.4/10
3. IBILI Madeleine Pan — Best Premium Option
The IBILI pan is made in Spain by a company that’s been crafting bakeware since 1942. You can feel the quality.
Product Features
Material: Rolled carbon steel (food-grade)
Capacity: 12 madeleines
Coating: High-quality non-stick
Origin: Made in Spain
Design: Warp-resistant construction
Care: Dishwasher safe
Color: Black finish
Heritage: Crafted by IBILI since 1942
This pan has a premium feel. The black finish looks sleek and professional.
The cavities are expertly formed. You can tell it’s made by experienced craftspeople.
What I Like
European Craftsmanship There’s something special about bakeware made in Spain. The quality control shows in every detail.
IBILI has been perfecting their craft for over 80 years. That experience is evident.
Superior Shell Definition The ridges on this pan are the deepest and sharpest I’ve tested. My madeleines look like they came from a French bakery.
Warp-Proof Design I intentionally tried to warp this pan. High heat, rapid temperature changes, everything. It didn’t budge.
The rolled carbon steel construction is incredibly stable.
Perfect Release The non-stick coating on this pan is exceptional. Madeleines practically float out of the cavities.
Professional Results If you want bakery-quality madeleines at home, this pan delivers.
Why It’s Better
The IBILI pan is for serious bakers. If you make madeleines regularly or want the absolute best results, this is it.
The heritage behind the brand matters. Companies don’t last 80+ years without doing something right.
The shell details are noticeably crisper than other pans. The difference is subtle but visible.
How It Performed
Test 1 – Classic Vanilla Flawless. All 12 madeleines were identical. Perfect color, perfect shape, perfect bump. Released instantly. Time: 11 minutes at 375°F.
Test 2 – Chocolate Outstanding performance. The deepest, most defined shell ridges of any pan tested. Zero sticking. Time: 12 minutes at 375°F.
Test 3 – Lemon Poppy Seed Even with thick batter, every madeleine came out perfectly. The shell definition remained crisp. Time: 11 minutes at 375°F.
This pan consistently delivered the best visual results.
How I Clean It
Cleaning is effortless:
- Cool for 5 minutes
- Rinse under warm water
- Light wipe with sponge
- Dry thoroughly
Takes less than 2 minutes.
The coating is so good that batter barely sticks. Most of the time, a simple rinse is enough.
Testing Results
Release Performance: 10/10 Perfect release every single time. Best coating tested.
Heat Distribution: 10/10 Absolutely even heat across all cavities.
Durability: 10/10 Warp-proof construction proved itself. Coating shows zero wear.
Ease of Cleaning: 10/10 Easiest pan to clean. Barely any effort needed.
Value: 7/10 Premium price but justified by quality. Best for serious bakers.
Overall Score: 9.4/10
Comparison Chart
Here’s how the three pans stack up:
| Feature | Bellemain | Fox Run | IBILI |
|---|---|---|---|
| Number of Pans | 2 | 1 | 1 |
| Material | Carbon Steel | Carbon Steel | Carbon Steel |
| Release Quality | Excellent | Very Good | Excellent |
| Heat Distribution | Even | Even | Even |
| Durability | Excellent | Good | Excellent |
| Price | $$ | $ | $$ |
| Best For | All Bakers | Beginners/Budget | Serious Bakers |
Tips for Perfect Madeleines
Good pans help, but technique matters too. Here’s what I’ve learned:
Prep Your Pan
Always prep your pan even with non-stick coating. I use:
- Soft butter at room temperature
- Light dusting of flour
- Tap out excess flour
This extra step ensures perfect release every time.
Chill Your Batter
Madeleine batter should rest in the fridge for at least an hour. Overnight is even better.
Cold batter hitting a hot pan creates that signature bump.
Don’t Overfill
Fill cavities about 3/4 full. Madeleines will puff up as they bake.
Overfilling causes overflow and odd shapes.
Preheat Your Oven
Always start with a fully preheated oven. I use 375°F for standard madeleines.
Consistent temperature is key to even baking.
Watch the Edges
Madeleines are done when the edges turn golden brown. The centers should still be slightly soft.
They continue cooking in the pan after you remove them from the oven.
Cool Slightly Before Removing
Let madeleines cool in the pan for 2-3 minutes. They’ll firm up slightly and release easier.
Too hot and they’ll break. Too cool and they’ll stick.
Store Properly
Keep your pan in a dry place. Avoid stacking heavy items on top.
I hang mine or store flat with a towel between pans.
Common Mistakes to Avoid
I’ve made every mistake possible. Learn from my errors:
Using Cooking Spray
Cooking spray builds up on non-stick coating over time. This creates sticky spots.
Stick with butter and flour. It works better and doesn’t damage the pan.
Washing Too Soon
Washing a hot pan can warp it. Always let it cool first.
I’ve ruined a cheap pan this way. Lesson learned.
Using Metal Utensils
Metal tools scratch non-stick coating. Use silicone, wood, or plastic only.
Even if the pan says “metal utensil safe,” I don’t risk it.
Skipping the Flour
Butter alone isn’t enough. The flour creates a barrier between batter and pan.
This combination ensures clean release.
Overbaking
Madeleines dry out quickly when overbaked. Watch them carefully.
They’ll continue cooking in the hot pan after you remove them from the oven.
Stacking Wet Pans
Never stack pans before they’re completely dry. Trapped moisture causes rust.
Even food-grade steel can develop spots if stored wet.
Frequently Asked Questions
Q: Do I really need a special pan for madeleines?
Yes. The shell shape and ridges are essential to the madeleine. Regular cake pans won’t give you the right shape or texture. The molds also help create the signature bump on the bottom.
Q: Can I use these pans for other recipes?
Yes. I’ve made brownie bites, mini cakes, and even savory corn muffins. The shell shape works for lots of things. Just adjust baking time as needed.
Q: How do I prevent sticking?
Prep your pan with butter and flour even if it’s non-stick. Make sure your batter is properly chilled. Don’t skip the resting time in the fridge.
Q: Are expensive pans worth it?
For occasional baking, the Fox Run pan is perfect. If you bake often or want bakery results, invest in the IBILI or Bellemain. Quality pans last years and give better results.
Q: Can these go in the dishwasher?