Following Paula Wolfert's Canelé de Bordeaux recipe, I started by seasoning the new molds. They get oiled and then baked.
The batter is similar to a crêpe batter—very wet—with the addition of rum. This needs to rest at least 24 hours.
And since these adorable molds are tin-lined copper that bakes for at least an hour, butter will not do. Wolfert suggests beeswav and safflower oil. Beeswax is the key to the perfect crust. It is also very difficult to get off of and out of containers and utensils.
I filled each tin with the mixture—"white oil"—to get a decent covering. I preheated the tins in the oven (on warming setting). At first I thought I had too much wax, so re-did some.
These then rest for 6-7 hours and go into the freezer before filling.
The molds get filled most of the way up.
These aren't the larger molds, and took about an hour.
Of thirteen molds, these six were presentable. More wax on try nº2! The are, nonetheless, delicious (and much better than the average pâtisserie's limp and few-days-old canelés).
Wolfert notes, on cleaning the molds: "After baking, don't wash or scrub the interiors of the molds. To remove baked debris: place the molds in a moderate oven; heat until debris burns; remove debris with paper toweling." Of course, this is a messy and smoky process.