silicone / rubber bakeware
#150079 - 02/14/05 04:43 PM
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Has anyone used this? I got a 9x9 one for Christmas and have been using it. I notice that I need less baking time for most things -- has anyone else? Also, it is SO difficult to lift it up by the sides when there is goopy brownie mix in it, because the bottom bows down and I feel like it's going to spill everywhere. My oven is up above my stovetop (not convenient) and I have trouble lifiting it by the edges and getting up over my head and onto the rack. Any tips / suggestions?
Thanks!
Panda
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Amanda
I live in the Big Apple, but I don't eat the skin
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I actually just baked with a rubber heart pan last night when I made a cake and I was about to put it in the oven and the same thing happened when I picked it up (as I figured it would) that it kinda starts folding in on you and I'm afraid it will spill out - so I put it on top of a cookie sheet and then stuck it in the oven and it came out perfect. Putting it on a cookie sheet won't effect the baking of it - those plastic gladware pans that they say are oven safe and all that, they actually tell you to put those on a cookie sheet when you bake in them - so there's sense in it. Try that and see if it works for you because it certainly makes it easier. 
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and yes some things bake faster... I use a cheap old baking sheet under all my silicone to make it easier to move around... one of my ovens is low, but the other is up over the cooktop like yours and its the better one for baking- the convection oven!
I have a few baking pans and a muffin tin (6 cup) that looks like little sunflowers when the muffins flip out... a friend gave me a floral set for the holidays- rose and sunflower bundt pans and the sunflower muffins, I already had a cookie sheet/baking sheet liner and a loaf pan. my only comment is that the loaf pan doesn't always come out square, sometimes it bulges a bit along the sides for some reason... the round bundts never have that problem though... I can see switching over to entirely using silicone or stoneware and getting rid of all th metal baking pans once we move and unpack them except one- my angel food cake pan!
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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This is going to make me sound like a baking snob (and I'm really not one!), but I've been trying to become a good baker for the last 6 months (with moderate success, due to excellent books), and those silicone pans are pretty much banned across the board. For the reasons you already mentioned (instability), and browning factor, among others. Best pans seem to be regular aluminum (shiny) pans.
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funny that- I bake wedding cakes and professional cakes... for fancy shapes, the silicone is fine.. and I like it for muffins, etc.. but I don't recommend it for things that should be perfectly square or round... like loaf pans.. though I love my silicone loaf pan for making things to freeze because I can stick the pan straight in the freezer, then flip out, slice and bag later... (for my ibs treats for me!)
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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