questionswhat do you know about silicone bakeware?

vote-for18vote-against
vote-for3vote-against

i use some but when i do, i put it on a baking sheet and spray it REALLY good with a good nonstick spray - other than that i think it's just getting accustomed to it - which honestly, i'm still working on ;9)

vote-for2vote-against

@theoneill555: What is the rational for liking it? Personally, I'd hit it with a hammer until it was a nice size to go in the trash. Then again, I'm not a fan of non-stick finishes, either.

It's brightly colored; perhaps that's it.

http://www.amazon.com/Kitchen-Supply-2373-8-Inch-Silicone/dp/B001ET7B9Y/ref=sr_1_15?s=home-garden&ie=UTF8&qid=1311379328&sr=1-15

(Yuck. You could buy those used. Used? EWWWWW)

What kind of cooking?

[Edit] Send him out my way for a weekend; I'll send him home skilled, and he'll know how to can, too. Oh, wait, bad idea. I'll be gone that year.

vote-for3vote-against

@gretchena: Thanks, I'll let him know.

@shrdlu: He want's to do mostly baking cakes and breads and the like. I think he sees silicone as the "new" and my baking pans as the "old".

Purchasing used just sounds wrong to me.

vote-for3vote-against

@theoneill555: Tell him from me (you're his mother, and they don't listen to you) that baking cakes and breads needs that nice metal to get the correct browning, and the proper heating through. I have some glass baking pans, and I use them for things like casseroles and meatloafs, but would never use them for anything like a cake or muffins or the like.

There's a reason that cookie sheets are made the way they are, and of the color they are. This good honest cookie sheet from Farberware has the nice dull finish that means cookies don't get burned on the bottom.

http://www.amazon.com/Farberware-Nonstick-Bakeware--17-Inch-Cookie/dp/B00008W70E/ref=sr_1_10?s=home-garden&ie=UTF8&qid=1311382246&sr=1-10

Yes, you can almost certainly get something equally nice at the grocery store.

I almost got into trouble, looking at cooking stuff on Amazon. I don't need any; it's just all so inviting.

vote-for5vote-against

I really agree with @shrdlu. I do A LOT of baking. In fact, I have a long client list for my pecan pies that I only make from Halloween to New Years Eve.
I absolutely HATE silicone bakeware, non-stick bakeware, and such. I have some pots/pans that are sixty to eighty years old, and they work wonderfully.

vote-for4vote-against

If I could ask a follow-up question, are there any BPA-type concerns with using silicone for cooking?

vote-for5vote-against

@mistamoose: No. Not that I know of. Silicone is safe, to the best of our collective (world) knowledge.

vote-for4vote-against

Too lazy to see if it's been mentioned, but silicone is good for irregularly shaped, molded type things where you need to pop the piece out.

vote-for3vote-against

@shrdlu: I actually have a cookie sheet like that - he did his best to wear it out baking cookies for his Japanese class for the last 2 years. I have told him about the metal pans but you are right, the little turkey won't listen to me. I will tell him what you said about the pans.

vote-for4vote-against

I would invest in a silpat sheet if you're going to be doing anything that involves a sticky dough and needs to be removed in a hurry. Fortune cookies are fun, so are lacy almond cookies that have to be removed quickly and rolled. Those recipes are probably too advanced, but I like using the silpats when I know the item might be a bear to get off the cookie sheet.

vote-for4vote-against

@lavikinga: Don't have one of those, yet. I've been meaning to pick one up. We've been visiting the Asian market and they make a flat fortune cookie covered in almond slices, he wants to try and make some of those, also.

vote-for5vote-against

It depends on what you are using the silicon for.

For cookies and the like where you want a guaranteed non-stick surface time after time, the silpats over a nice black cookie sheet do wonders. Those sheets are also great for rolling dough out on, provided the dough isn't very sticky.

For baking cakes and the like, nothing beats buttered and floured metal. Nothing, with the possible exception for cupcakes. I hate paper wrappers, the silicone molds are self-standing and they invert out painlessly.

vote-for4vote-against

Tried them. Hate them. Back to using metal and glass. They don't let crusts brown on the bottom and sides, and they are also a pain to clean. It's hard to properly clean the surface without damaging the pan because they wiggle away from you! (Kind of like bathing an uncooperative dog.)

vote-for0vote-against

Yeah I think silicone is better for other types of kitchen equipment like turners and stirring tools. I tried using a silicone cake mould once and it was a nightmare to get the thing out. I wonder if rubbing coconut oil inside it first would help. Anyone tried that?