Silicone Bakeware????

I haven't used it, but i hear that the benefits include making it really easy to spill your batter, and an odd greasy texture on your baked goods.

I wish I hadn't bought it.. total crap. You can't carry anything in it.. unless you put it on another (metal) baking sheet, then carry it.. and the other poster was correct about the texture. True, it doesn't stick.. but neither does ultrex 2 bakeware (and cookware) Check it out on hsn.com That is the only nonstick cookware that is actually nonstick. I am able to cook eggs, etc without any oil or anything.. but, I didn't realize the first time I used it, that the eggs might stick to the spatula without any oil. lol! So.. I'm going back to my ultrex.. thank goodness I didn't toss it when I got the silicone junk. lucy

But on the upside, you can wad it up and shove it in the back of a drawer after you've figured out you don't like it. :)

... and won't the goofy colors attract more knuckleheads when you put it in your garage sale?

My Tupperware lady swears by it, but hell if I'm going to put that mushy rubbery thing into my oven!

I first saw them in the Seattle Restaurant Store and was immediately dubious, particularly of the bread pans. I imagined spilling my eggnog bread batter all over the kitchen floor and oven door en route to baking it. I'll stick to buttering my trusty old metal pans.

Cindy

Eric, Very good point! lucy :)

Ah yeah, bright colors will attract someone dumber than yourself to buy stuff off you that you wish you'd never bought.

Oh drat! And here I thought I'd get some as it should be easier to stash somewhere in the RV.

Saw it on TV, but folks talking about handling it BEFORE it was baked sure convinced me that this might not be the best course of action.

Thank you all...

Dusty

There are at least two different types of this stuff on the market. Cheap and not.

In the NOT group is a gray silicone loaf pan that has ribbed reinforcements around the outside of the loaf pan to serve as stiffener and reinforcement that they claim will not collapse with batter inside.

In the cheap group are the red and blue and gray stuff with NO reinforcement molded in, that manages to bow out as you pour batter in, and expands sideways as the bread dough rises so that you end up with an oval bread.

To date I have not seen a report on what happens when the inevitable press of yeast expansion of dough occurs in one of those more expensive rib reinforced loaf pans, so I do NOT know if it is worth it or works.

Has anyone tried one of the latest generation of these blasted things to see if they are any better than the original type?

RsH

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R.S. (Bob) Heuman - Toronto, ON, Canada ======================================================= Independent Computer Security Consulting Web Site Auditing for Compliance with Standards or Copyright retained. My opinions - no one else's... If this is illegal where you are, do not read it!