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I make madeleines regularly. My go-to recipe that I have been making for years has honey. This latest batch didn't have much of a hump, but they tasted delicious and were very moist thanks to the honey.

Anyway, my madeleine pan is very pitted and hard to clean, and it's time to look for a replacement/upgrade. I've seen various brands and was wondering what everyone's preference was. My current one is regular lightweight aluminum. Is it better to get a nonstick one or just a good quality steel?

Here are a few I was considering:
Chicago metallic nonstick

Fox Run nonstick

Zenker nonstick carbon steel

Browne tinned steel

Norpro tin

I make madeleines regularly. My go-to recipe that I have been making for years has honey. This latest batch didn't have much of a hump, but they tasted delicious and were very moist thanks to the honey.

Anyway, my madeleine pan is very pitted and hard to clean, and it's time to look for a replacement/upgrade. I've seen various brands and was wondering what everyone's preference was. My current one is regular lightweight aluminum. Is it better to get a nonstick one or just a good quality steel?

Here are a few I was considering:
Chicago metallic nonstick

Fox Run nonstick

Zenker nonstick carbon steel

Browne tinned steel

Norpro tin