I would appreciate your opinions on the new silicone bakeware---and the
benefit of your experience in using it.
I am new to this newsgroup. If I should be posting this kind of question to
another group, please re-direct me.
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.
So.. I'm going back to my ultrex.. thank goodness I didn't toss it when I
got the silicone junk.
NOTE: My Correct Address is in my signature (just remove the spaces).
On Sat, 1 Jan 2005 23:38:14 -0700, Eric Jorgensen
My Tupperware lady swears by it, but hell if I'm going to put that
mushy rubbery thing into my oven!
In article ,
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.
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...
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
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
Has anyone tried one of the latest generation of these blasted things
to see if they are any better than the original type?
R.S. (Bob) Heuman - Toronto, ON, Canada
Independent Computer Security Consulting
Web Site Auditing for Compliance with Standards
My opinions - no one else's...
If this is illegal where you are, do not read it!