I got this Madeleine pan and tried it out and was about to give it 2 stars when I realized that the recipe I was using called for a metal pan.So I tried a recipe that I knew preferred a silicone pan and had much better results.Here are a couple of things to consider. I tried using this on a baking sheet with the second recipe and got brown spots on the shell part of the mold from where they touched the sheet (see pics). It works much better and bakes more evenly when it is placed directly on the oven rack, though they did get darker overall that way (again, pics). I need to find a happy medium.Don’t overfill them - you will get a buttery leakage on your oven bottom, especially with no sheet under them (my first recipe leaked SO much butter).Butter the molds! Melted butter and a pastry brush work very well. If I didn’t butter sufficiently, some places did actually stick.I’m not generally a huge fan of silicone bakeware but this is easy to store and really turns the madeleines out well.These little cookies/cakes are dangerously good and only keep a couple of days so plan to share them lest you eat them all!