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?

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.

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