It's good to get feedback from those that have actually used them. The convection oven may make a difference. I never researched them because I have so much bake ware as it is that I really do not need any more. With all the good statements though, when I need to replace something I just may try one piece and see how I like it.
Thanks for the extra information.
Carol P-68- from Michigan
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A friend gave me some silicone pans (loaf, muffin, and tube pan) for my birthday last year. I had been wanting a 6 muffin pan for some time and was particularly happy to get that one as I love, love muffins.
I put the pan on a baking sheet and it does fine. I've not had any sticking problems. I did notice the tops of the muffins are more even and they might not be as brown, but they were certainly done and tasted just fine.
I enjoy using them.
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Silcone bakeware and other kitchen utensils are safe to use. Silicones are made chemically by creating a "backbone" of silicon (from common sand) and oxygen molecules, a combination that does not occur in nature. Then various other synthetic molecules are added branching off of the main silicon-oxygen line to create hundreds of different silicones that range from liquids to rubbery solids. Though this is a completely manmade product, it is completely inert and will not transfer to foods.
The ones I read listed no hazardous materials or health effects, or needed first aid measures. All descriptions I read of silicone rubber describe it as chemically inert and stable, so it is unlikely to react with or leach into food, nor outgas vapors. MSDSs also note that silicone is not toxic to aquatic or soil organisms, it is not hazardous waste, and while it is not biodegradable, it can be recycled after a lifetime of use. ~~~~~~~~~~~~~~~~~~~ Great topic,OKANOG! I did a little research because I was concerned about the safety of silicone products.I have 2 muffin pans that I use.The 1st use,the muffins came out easily.The same day,I wanted to use them again to make something else,so I had a friend wash them for me.The results were poor.I ran a knife around the edges,and they still crumbled.But I wasn't about to throw them out,so I washed them thoroughly with HOT soapy water,and made sure to wash the corners good.Next effort- good results...if you want something done right,do it yourself!
Another concern I had was the flexiblility when putting them into the oven.I have a very small kitchen in my apartment,and it is ackward getting things in and out of the oven.The article I just read said to put the pans on a cookie sheet,which,for safety's sake makes sense for me.Also,you are not supposed to use them at temps higher than 428*.They said that when used over this temp, the pan smoked.You should also bake at a reduced temperature since foods cook faster in silicone.Check 3/4 into cooking time.
So I am going to continue using my muffin pans.I would also like to get a silicone mat.And they're coming up with new silicone products all the time. I will keep on using them until they have proof,from research,that they are unsafe in some way.
Edited by: IT*SNEVER2LATE at: 10/20/2007 (18:39)
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When baking, using silicone bakeware, set the bakeware on a cooking sheet, for stability when removing from hot ofen. Or use two hands instead of one.
The first time I used silicone muffin ware, I gingerly set them in the oven and when I took them out without thinking,using one hand, grabbed one end of the muffin bakeware. All my cooked muffins flew out of the bakeware landing on the floor! Good test for non sticking bakeware
The loaf pans are great for breads, meatloaf, yorkshire pudding PopOvers and small portion casseroles.
With some silicone bakeware products, they may have tendency to stick. Just fold the sides down and out pops your baked dish in one piece.
Anything high in sugar will discolor the bakeware if left in longer than 30 minutes. As I discovered baking an Pineapple Upside down cake.
All my baked items in silicone bakeware, brown. If you are baking a meatloaf, alot more liquid fat seems to be drawn out from the meat. Which is a good thing.
MIMULELADY - Thank-you for your input.
Edited by: OKANOG at: 10/20/2007 (12:36)
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Silicone bakeware, or silicon bakeware, has become very popular lately, and for many good reasons.
1. Silicone bakeware is long-lasting, easy to store, lightweight, and portable. Once you try silicone bakeware, you may not want to bake with anything else. 2. Requires no greasing before baking - nothing sticks to it - saves on calories too! 3. Silicone bakeware is that it is durable and long lasting. It is relatively soft and flexible. It will not dent or rust like metal bakeware can. You can bump or drop silicone bakeware without worrying that it might break the way glass or ceramic bakeware can. These features of silicone bakeware also make it safer to use, because you do not have to worry about sharp edges or broken pieces. 4. Silicone bakeware is more lightweight than similar glass, ceramic, or metal bakeware and it is more easily stored in small spaces. Its light weight makes it easier to lift into and out of the oven, a feature that any baker will appreciate. 5. Silicone bakeware is easy to clean with dish soap and warm water. Best of all, silicone bakeware is safe to use in the freezer, oven, microwave, and dishwasher.
I have been using silicone bakeware for over 5 years. If the inside surface is smooth and shiny, such as Tupperware Silicone brand, the foods may stick. Wash in warm soapy water then before 1st use, spray with pam. I have a set of silicone bakeware made in France I have never had a stick problem and do not have to grease or spray with pam.
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