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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.
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.
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.
Happy to receive any suggestions for brands for silicon bake ware.
My oldest silicon pans are starting to absorb smells, so it is time to replace them. They are labeled Kitchen Aid, but to be fair to the brand, they must be at least 15 years old and I use them several times a week. It's time to retire them.
The very first silicon I ever bought is even older than that. Cookie sheet size cooking mats, orange, extra thick, and with an ultra-smooth finish. Unfortunately, there is no brand name on them. Also, unfortunately they are cooky sheet size and I use quarter sheet pans, so they are too small. But I'd sure like to find more of it.
Update: I decided to try the Mrs Anderson's Baking brand. It claims to be European grade silicon. The interior finish is smoother than my existing silicon bake ware; it has a very nice finish on it.
All silicon is floppy, but this has some reinforcing bars on the outside that help slightly with the floppiness.
I put the silicon pans that were absorbing odor into the dishwasher and that seems to have taken care of the issue, so I am continuing to use those pans.
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Originally Posted by oregonwoodsmoke
Update: I decided to try the Mrs Anderson's Baking brand. It claims to be European grade silicon. The interior finish is smoother than my existing silicon bake ware; it has a very nice finish on it.
All silicon is floppy, but this has some reinforcing bars on the outside that help slightly with the floppiness.
I put the silicon pans that were absorbing odor into the dishwasher and that seems to have taken care of the issue, so I am continuing to use those pans.
Other than the floppiness I'm curious how they compare with metal pans as far as things like browning, bake times, etc. go?
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Silicon Bakeware
