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What are your thoughts and

I had a few of them that a friend gave me...they sat in my cabinets unused so I sold em in a rummage sale. I just never thought to use them...
 
Well when silicone baking pans came out I already had a full compliment of metal and glass baking dishes. I just can't see any reason to get rid of what I have since they work just fine. I do have a sil-pat which I really like. If someone out there is using silicone baking pans though I'd like to know if you think there is a difference.
 
I bought a couple and still haven't used them - too used to my old stuff I guess.
A friend of mine has them and complains that the foods really don't come out they way they are supposed to. So who knows????????
 
It is my gut instinct that tells me they are not all they are cracked up to be. Seems to me that baked items would have a hard-time keeping their shape these things look floppy and as if they'd be a headache to get stuff in the "pan" to be steady enough to avoid spilling it before you got it into the oven. So I figure you would have to open the oven door place the "pan" in the oven then fill it up with batter or whatever. And alot of your heat would escape.
 
I love my silicone. I use the muffin tins for flash freezing liquids and similar. They just pop right out and go into freezer bags. You just have to remember to have them on a solid base since they are so flexible.
 
I have some silicone baking pads that I use when I make bread, cookies and biscotti.
I havent bought any silicone pans yet.
 
Cook Chatty Cathy said:
Thanks for the input CanMan! I sure hope the LA fires are not impacting you too badly?!?
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Fortunately the fires are to the North about 20-25 miles away. The only impact has been the interruption of all my TV shows due to the fire coverage. ;):D

Definite thumbs up to all the fire fighters.
 
Good topic, Cathy...

These are a curious thing... I admit, the non-stick concept of them is neat- but I cannot see myself using them, to tell ya the truth. I can't imagine baking a heavy, wet liquid batter in a flimsy, collapsable rubber "pan". Wouldn't it collpase and spill all over hell? Or at a minimum- easily fumble and topple?
 
Cook Chatty Cathy said:
How do they work and do you like them?
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I love my silicone baking pads. I use them more for bread baking. I put one of them on a baking sheet and sprinkle a little cornmeal or flour. After the bread machine finishes with my dough I turn in onto the baking pad and shape it. Pop in into a low oven to rise and then when its ready I brush with egg wash and bake it right on that same pan. It gets golden brown all over and slides right off the silicone pad when it is done. I even used the pads for making Crostadas. I have a couple that are Le Creuset brand which I got on clearance at JcPenney's but I actually like the two Jon got me at WalMart just as well. We got 2 for $9.99 at WalMart. One big one that fits into a large sheet pan and another smaller one about 3/4 that size. They make cleanup so much easier.
 
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I had a few of them that a friend gave me...they sat in my cabinets unused so I sold em in a rummage sale. I just never thought to use them...
Click to expand...

How do they work??
 
Howdy shoooer,

...and welcome to our l'il corner of the web! We're a fine groupa folks- and we always enjoy meeting new people and making new friends! Please c'mon in and pulluppa chair! Help yourself to a cuppa coffee, or a tall glass of iced tea- and jump right in! We're glad u stopped by! smiles- kevin
 
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