Patisse muffin pan 35 cm, black steel, 12-cup mould for baking

Patisse muffin pan 35 cm is a 12-cup mould made from black steel, designed to bake muffins, cupcakes and individual desserts with uniform results. The pan’s dimensions and material provide even heat distribution and stable shape retention, allowing consistent baking across all twelve cavities. Suitable for home bakers and small-scale bakery use, the pan fits standard ovens and supports typical baking temperatures for a variety of batter and dough types.

Advantages

The black steel construction ensures good heat conduction for even browning and consistent rise in each muffin cavity. Twelve individual moulds allow batch baking of identical portions, saving time and ensuring portion control. The rigid steel maintains its shape under repeated use, while the smooth surface helps release baked goods more easily when combined with proper greasing or liners. Its diameter makes it convenient for standard oven racks and kitchen storage.

Suitable for

• Baking muffins and cupcakes in batches
• Preparing individual desserts such as mini cheesecakes or tarts
• Home baking and small bakery production
• Testing new recipes and portion-controlled baking

Key specifications

• Diameter: 35 cm
• Number of moulds: 12 individual cups
• Material: black steel
• Surface: smooth, suitable for greasing or paper liners
• Compatibility: fits standard ovens and conventional oven temperatures

How to use

Before first use and between bakes, wash the muffin pan in warm soapy water and dry thoroughly. Lightly grease each mould or place paper liners to assist release. Fill each cup according to your recipe, leaving appropriate headspace for rising. Place the pan on the center rack of a preheated oven and bake at the temperature recommended by your recipe. After baking, allow the pan to cool slightly before removing muffins to avoid distortion. Clean after use with non-abrasive tools to maintain the surface finish.

Usage recommendations

For best results, preheat the oven fully and use consistent batter portions for even baking. Use paper liners or a thin coating of butter or oil to improve release. Avoid metal scouring pads and aggressive detergents to preserve the pan’s surface. Allow adequate cooling time before washing and store in a dry place to prevent surface damage.