Congratulations on getting your Canelés de Bordeaux. Before you use your Canelés for the first time you would be wise to 'season' them.
This is a fairly quick process and will ensure that your lovely baked Canelés cakes can be removed from their little copper baking moulds without too much effort.
Wash with warm, soapy water and dry with a dry, clean tea towel or soft cotton cloth. Then, with a brush, apply butter to the insides and bake right side up on a baking sheet for 10 minutes at 350°F or 175°C. Once cool, dry the insides with a paper towel.
You can also season with organic beeswax. Pour the melted beeswax into each mould, pour out the excess back onto the pan and then turn upside down on a metal rack with a pan underneath to remove excess wax. Then place in your oven right way up on a baking sheet and bake 350 °F or 175 °C for 10 minutes. Once cool, dry the insides with a paper towel.
You can also season with a mixture of the two, called white oil - it is up to you!
If you ever wash them, which is normal if you have spillage or residue, you’ll need to repeat this step before using them again - this is a simple process that can be done in advance while you are preparing the batter. In general, you should just wipe them clean after each use with a paper towel and then store in your Normandy Kitchen Copper cotton drawstring bag - then follow your recipe for making wonderful Canelés!