CheffreyJeffrey

Greetings all, I am wondering if there is any definitive answer out there regarding a professional Pannini Grill that uses good old cast Iron for the heating surfaces, versus newer technology units that use a ceramic heating surface. This unit will be in our home (family of 2). Gut level, it seems that cast iron would give bread surfaces (or anything for that matter) a crispier and more attractive appearance. The negatives I have read, are that cleaning is more work due to carbon build up from foods, and that the cast iron surface Pannini grills take a long time to pre-heat, and that they are not completely even heating. As for the ceramic type of grills, I am told that they heat more evenly, preheat faster, are easier to clean, are lighter in weight, and that they look a little "pretty". I have been leaning big time toward the ceramic route for all of the positives I've read, but if foods don't come out with that crispy caramelized crust, I guess I would be defeating the whole purpose of spending approximately $1,000 for such a grill. The Sodir brand (by Equipex) sells both cast iron, and "vitro ceramic". Originally I thought my biggest dilemma was to figure out which Sodir style I was going to purchase. After "googling", I'm learning of other brands such as Cadco, and also Sirman. So first off, let me thank anyone who has read my post---and secondly, if there are any Pannini grill mavens out there regarding the two cooking surfaces I've mentioned, as well as a top notch brand, I would greatly appreciate your input. Cheers and best wishes, Jeff P.S. I mentioned that we are a small family because this has to do with the size that we will need for such a grill. One positive I've heard about the Sodir Vitro Ceramic Grill, is that steaks, veggies and other foods can be cooked besides Pannini. Sodir's Panini VC model has a 16 inch wide cooking surface and I've already been fantasizing about cooking a butterflied "chicken under a brick" type of meal on this unit. Thoughts?

OH MY GAWD! Sorry to be a hog in that I have posted the last 3 times in a row. But just now I was looking at some of the posts, and I learned for the very first time that I should have seasoned my copper molds before use. Now I know why they never came out readily. I feel so stupid. Gotta run and grease my molds----cheers!

Greetings all, I'm guessing that there are still those who are enjoying this never ending thread on Caneles. I'm happy to report that last night I found Canele nirvana from our kitchen, albeit with a pretty comical (and messy) twist. The recipe that I used is from the very first page of this thread, which was posted in 2002. I made the Michele Roux version. From this thread I decided to splurge and purchase the tin lined copper molds, and I opted for the very large 2 x 2 size. I also have this size in an 8 plaque silicone sheet, but I have never been totally happy with this material. Since my copper molds arrived, I have been using the Roux recipe exclusively, but I've been playing with greasing methods and baking temperatures. Until last night I hadn't found a way that would allow my finished Canele's to pop out of the molds. Usually we've been enjoying Canele "chunks". Not pretty, but oh so tasty. Last night I made 4 Canele's and I decided to use the beeswax greasing method on two of the Canele's, and another method for the other two molds. I took half an ounce of beeswax and half an ounce of peanut oil and attempted to melt all in the microwave. Eventually it worked, but it took a really long time. I wasn't quite sure how to coat the molds, and I didn't want to "gunk" up my pastry brush, so I poured a little of the liquid into each mold and rotated, for an even coating. It was a pretty waxy look, and maybe it was too thick a coating, but I filled the two waxed molds with 2.75 oz. weight of batter, nonetheless. For the other two molds I tried a coating of peanut oil, and for insurance, I then sprayed the oiled molds with Pam. I baked the Canele's at 350º, in pure convection mode for 1 hour and 15 minutes. During the baking, the beeswax coated molds somehow oozed liquid wax over the top of the molds and onto my baking sheet. I was lucky that the wax didn't spill into the oven itself, but when I took the sheet out of the oven, I left a trail of yucky wax on my floor and also on my kitchen counter. The peanut oiled/Pammed Canele's popped right out of the mold and I was thrilled. The waxed molds were more problematic in pulling out the Canele's. I ended up tossing those two, and for dessert we reveled in my first gorgeous and delicious Canele, along with a potently spiked eggnog I had prepared. Cleaning the waxed molds (after an overnight soaking) took way too long, and I've decided that the only time I will try beeswax again is if I ever decide to take up candle making! On the other hand---if anyone out there has some guidance regarding the proper way to beeswax a mold, I might attempt it again. Since I'm so happy with the Michele Roux version of Canele's, I also throw out another request. If anyone has tried this version and enjoyed it---but then went on to find another tastier version, I would LOVE to hear from you. Take care all, and it will be interesting to see how long this thread continues. Best wishes, Jeff

Hi Old Enough, You mentioned that it was this thread that got you to try making a Cannele---I too have this thread to thank for my obsession with making the perfect Cannele. I hadn't even heard of the eGullet Society until I "googled" so many times regarding Cannele's that I can't even remember. As a matter of fact right now I am posting for my very first time at eGullet. I joined eGullet strictly because of this thread! My first Cannele experience was when our nephew graduated college, and he has just turned 31! We flew to Washington for the graduation, and we drove to the Inn At Little Washington for an overnight hedonistic splurge. Upon checking in, we were served tea and a pastry like I had never experienced in my lifetime---an absolutely perfect Cannele. All of these years later, I have never tasted one as incredibly custardy interiored, and crusty exteriored without being blackened. A running joke/pet peeve is that during our overnight stay at this posh country Inn, I had the pleasure of meeting the owner/chef Patrick, who was so charming. I implored him to share the Cannele recipe and at first he tried to steer me away from even wanting to make an attempt. He explained that one needed special moulds etc. When I shared with him my cooking knowledge, albeit cooking knowledge of a "home cook", he agreed to send me the recipe. Well he never did, and over the years I've sent a few cute "nudges", and even a few of my special recipes to him. I've never even gotten a response from this "gentleman?", so I've finally put the issue to rest. However---this has not stopped me from wanting to create my own Cannele that might be reminiscent of what I first experienced. I enjoyed your post, and I feel that following your directions may be my next attempt at Canneles. Best wishes, Jeff