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Old 07-25-2014, 11:12 AM
Location: Chapel Hill, N.C.
36,438 posts, read 42,003,701 times
Reputation: 47067


I know we've discussed the benefits of them but I'm wondering which ones other cooks are using. I have several sheets which get a work out regularly and 24 cupcake/muffin liners. I've seen other silicon baking products advertised but not sure how much I would use them. Oh yes I also have that do hickey which goes around a pie crust to keep it from burning. I start off with it on and might take it off for a minute or two before cooking is finished but sometimes I forget to take it off and crust is still crisp and baked through.
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Old 07-25-2014, 11:31 AM
25,631 posts, read 29,355,777 times
Reputation: 23057
Baking sheet mats, spatulas and other utensils coated with silicon to use just with the nonstick cookware.

I am not a big fan but it has it's uses, like not damaging my nonstick pans. Now if I can just ge the kids to remember to use them.
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Old 07-25-2014, 11:39 AM
Location: Castlederp
9,268 posts, read 5,495,281 times
Reputation: 2895
I need to in best in some as my pans are a mess!
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Old 07-25-2014, 04:03 PM
Location: North Idaho
21,196 posts, read 26,227,337 times
Reputation: 39922
I have several spatulas, baking dishes, loaf pans, cupcake "tins", and what has to be the world's best rolling pin.

I use the baking sheets for cookies, granola, crackers, pizza, nachos, anything with melted cheese, and for finishing off French Fries in the oven.

I use the spatulas to stir both hot and cold. They are great for hot stuff that must be stirred constantly, like pudding and candy. You can't beat them for scooping mayo out of the jar and mixing cold deli salads.

The baking dishes, I can make a casserole, enchiladas, lasagna, and freeze it still in the silicon pan. Then it will dump easily put of the pan to be wrapped in butcher paper and put back into the freezer. Then, to reheat, I unwrap it, drop it back into the right size silicon pan and bake it.

I do gluten-free baking and the silicon is critical because the gluten-free tends to be sticky and it will come right out of a silicon pan, but will often break apart when trying to get it out of a regular baking pan.

There are 2 ways to make a gluten-free layer cake. One is to own those cake pans with the swing arm that cuts the cake loose from the pan (I don't think those are made anymore. If you can find any, they are old.). The other way is to use silicon cake pans, cool the cake completely, and then careful work it out of the pan.
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Old 07-25-2014, 04:12 PM
11,981 posts, read 16,673,673 times
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Spatulas in all forms, shapes and sizes. I have a number of muffin forms but switches to paper liners. It seems to be impossible to these things clean.
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Old 07-27-2014, 10:56 PM
4,754 posts, read 6,221,176 times
Reputation: 6726
None. Guess I just don't really trust them not to be leaching into my food. Call me paranoid.
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Old 07-28-2014, 02:16 PM
Location: Alaska
4,946 posts, read 4,369,612 times
Reputation: 7092
I don't use any either.
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