Both work, but they shine in different ways. Think about how you bake and what you make most.

• Silicone: Naturally nonstick and flexible for easy release—great for flan, jello, and puddings. It may brown less, so it’s ideal when gentle cooking matters. Many options are dishwasher safe; always confirm the heat rating on the product page.
• Carbon steel/aluminum: Heats and browns efficiently for cakes and brownies. Nonstick coatings can help with release; light greasing still supports results. Handwashing can extend coating life.
• Stainless steel (often with lids): Handy for steaming custards in a pot.
• Bakeable plastic/disposable tins: Convenient for gifting and events; follow the listed temperature limits.

A gentle, step-by-step approach can help the custard slide out smoothly.

1. Prep the mold: Swirl a thin layer of caramel (or lightly grease if your recipe allows). This creates a slick barrier.
2. Chill thoroughly: Let flan cool, then refrigerate until fully set. Firmer custard releases more easily.
3. Loosen edges: Run a thin spatula or plastic knife around the inside rim to break suction without scratching.
4. Warm the base briefly: Dip the mold’s bottom in warm water for 5–15 seconds to soften caramel.
5. Invert and lift: Place a plate on top, flip, and gently lift the mold. With silicone, peel the sides back carefully.

Techniques may vary by mold material and recipe.

Many shoppers use lidded or foil-covered molds to steam custards in an electric pressure cooker. Always check your cooker manual and the product’s compatibility details first.

1. Prepare molds: Fill to the suggested level (avoid overfilling). Cover with a fitted lid or foil to reduce condensation.
2. Add water and trivet: Place a trivet and the recommended amount of water in the pot, then set molds on the trivet.
3. Cook gently: Use a custard-friendly setting/time from a trusted recipe. Avoid blocking vents.
4. Release carefully: A natural or partial natural release can help minimize bubbles. Use heat-safe tongs or a sling to remove molds.

Let cool, then chill before unmolding.

Pick a size that fits your appliance and serving needs.

• Individual cups: You’ll see options on this page like 2.6-inch, 4-inch, and 4.5-inch fluted molds, plus small 5 oz tins with lids. Smaller cups are great for parties and portion control.
• Cavity pans: Multi-cavity sheets (6, 12, or 24) help you bake batches evenly and save time.
• Lidded molds: Some larger, single flan molds are designed for steaming and list capacities (for example, quart or milliliter sizes).
• Fit check: Measure shelf clearance and tray width in your oven or cookware. For pressure cookers, look for molds that note compatibility with your pot size.

Use the product dimensions and capacity in each listing to compare.

A little care can keep nonstick surfaces and mold shapes in good condition.

• Silicone: Many are dishwasher safe; confirm on the product page. For stubborn residue, soak warm soapy water first.
• Carbon steel/aluminum: Handwash with a soft sponge to protect coatings. Dry fully to help prevent rust and avoid abrasive scrubbers.
• Stainless steel: Generally durable; mild detergent and a soft cloth work well. Dry promptly to reduce water spots.
• Bakeable plastic/disposable tins: Follow care notes; many are single-use or gentle-wash only.
• Storage: Nest carefully with paper towels between pieces to prevent scratches or deformation, and keep lids or inserts together so they’re easy to find later.