Norpro, Set of 4 Stainless Steel Cannoli Forms, 5.75in/14.5cm

Used them like that there stainless steel wont rust. the edges are share but a little deburing will help

2014 UPDATE: It helps if you have more than four forms, eight are plenty. It also helps with another set of hands. Even with two of us, we had to slow down, turn off the heat and then turn back the heat because we had four forms. Eight or even twelve would be ideal. First, prepare the forms - pour oil on a paper towel and roll the forms on the towel. Then, lightly flour the forms - tapping them standing on end to get rid of the excess flour. A pasta machine makes rolling these out a breeze, just work in batches and keep the unused dough in the refrigerator until ready for the next batch. Once you remove the cannoli from the oil with tongs, let them sit for a forty or more seconds on the cooling rack before you try and remove the cannoli. As the form cools, the cannoli expands making removal easier work. The forms are hot! Rather than try and stamp out two or three forms from a length of dough, we divided the dough and rolled enough for one cannoli through the pasta machine at a time. It went much faster because we were able to shape the cannoli into a circle in the pasta machine. We periodically re-oiled and re-floured the forms. No mishaps this year except one intentional one - to taste! 2013 REVIEW: These were skinnier than I thought but worked out well given that I had a number of mishaps with shells sticking to forms. Here are some tips: I had a bit of trouble with some of my cannoli shells sticking to the forms and I ending up ripping them to get them off the form. Oil them in olive oil before the first cooking, and use clean dish towels or clean pot holders to grasp the form and gently pull the shell off the form. These get very hot! I did not do this when I made my cannolis, but will do so next time: use my pasta machine to roll out the dough, and use a margarita glass to stamp out the shells.

I bought these and then also bought a package of cannoli tubes that had diagonally cut ends. These tubes are much easier to grasp with tongs because they are longer, the other ones I could not hold steadily with tongs, which caused very dangerous splashing of boiling oil! I returned the other ones and bought a 2nd package of these forms.

I don’t use it to shape canoli but I’m using it to steam Filipino kakanin puto bungbong

Exactly what I wanted. I read a lot of review before ordering these. I ordered 3 packs so I’d have enough to make cannolis without waiting, seemed to be the perfect amount. The edges don’t appear to be sharp like reviews I’ve read about other versions although I didn’t try to cut myself. Great buy!

Cook on reasonably low; stainless steel is not a pure metal (element) and too high a temperature may result in the individual metals separating (Iron, Copper, Zinc, Chromium, etc.), and once this happens, the metal turns blue, and then the elements leach into your foods. Stainless steel is best kept under 240 degrees F.I love these things. It's best to buy three or four sets of them, so that you do not have to take the time to wrap each batch, which wastes electricity - or natural gas - because wrapping the dough around the forms can be a pain in the butt. It's better to just take out four,...then put the next four in right away, while you unwrap the first four. Perhaps, you have one batch cooling, one batch cooking, and one batch you're removing the forms from. So..., like I said..., three or four sets of them.Cannoli also freeze well, so make enough during the session, to avoid having to make more..., too soon afterward.

Love them one solid piece and no seam to get dough stuck.

I bought them to make form fitting hot dog buns. They are doing what I bought them to do. While I expected to wash them before using, I didn't expect the need to deburr them. One of them also had some metal shavings inside. They are made from 0.015 thick material and appear to have a welded seam.