I am totally in love with these pans! I eat a low-carb, gluten-free diet for health reasons. But I enjoy baking keto, GF treats that are attractive. These pans make it possible for me to bake low-carb breads and mini tea cakes that are delicious and will appeal to anyone! Any low carb quick bread or cake recipe will work. Simply cover one end with foil or parchment paper before securing the end cap to prevent leakage and bake upright in your oven. When the internal temperature reaches 200 degrees F, the cake or bread is done. I sprayed the inside of the pan liberally with cooking spray and the cake slipped right out, no problem! Next time I’ll only fill the mold about halfway, since when I filled it 2/3 full it baked right out of the top. It still worked though and kept its shape. This is a photo of a keto yellow cake that I made from a mix and baked in the pan. I plan to slice it into 3/4” slices, spread sugar-free strawberry jam between two cake layers, add a swirl of stabilized whipped cream on top for mini Victoria sponge cakes that I will serve to my book group this week! Clean up is easy, although I highly recommend that cleanup be done immediately and the tin pan dried thoroughly before storing to prevent rust.