I've got 2 bread pans - I use the smaller one more than the large one and a set of 12 cupcake liners -- I really like these for the Pumpkin Pie Cupcakes that I have made twice. The recipe is like a firm pumpkin pie filling w/o the crust. Really good and so easy to chill the baked mixture in the silicon cupcake liner, then just pop them out when you are ready to serve.

I think I'd be a little nervous about a cake pan....?

Teresa

Someone gave me a large silicone muffin pan and 8 x 8 pan as a gift and I was always going to try them.. but honestly I don't bake that often and when I did I didn't want to take the chance to "experiment"...... and there is something that just seems inherently wrong to me about baking in silicone.....

Bleech... I hated them. Went to Goodwill.

"...... and there is something that just seems inherently wrong to me about baking in silicone....."

I agree. I just can't get myself to bake in silicone pans. I do use a silicone mat for rolling dough though.

Bonnie

Hate silicone. I kept a couple of pans to use with fudge because they're handy for molding but don't bake in them.

Carol

I bought a 6 muffin Fall themed silicone pan this year. I baked corn muffins and regular Bisquick bicuits in it and they acme out just fine. I do put it on a cookie sheet to go into the oven but I liked using it and they turned out really cute muffins!
Joann

Yep, we regularly bake with the individual jumbo muffin cups. Muffins come out nicely browned and baked. NancyLouise

QVC was showing silicone cookie sheets last night so I bought them in red. They didnt look flimsy. This will eliminate greasing the pan or using parchment paper. I'll let you know how I like them when I get them and try them out.

I have a Silpat that Jessica gave me and I like it for cookies. I tried rolling pie pastry on it and it didn't work very well, it all stuck and tore.

I did buy a bundt pan but the darned thing stuck. Always. I tried it ungreased, greased, greased and floured. Everything came out in chunks. I tried to give it away but no one would take it, so it went to the garbage man eventually.

I understand that the smaller pans, like muffin cups, work really well but the bigger pans do not. That bundt pan was impossible to pick up or handle when it had batter in it, it was just way more trouble than anything I've ever used.

Annie

No for large silicone pans like bread pans and cookie sheets.

Yes for muffin cups.

I LOVE LOVE LOVE my silpat for rolling pie dough. Works like a charm! Great for cookies, too, and biscuits.

I have a set of 6 custard-sized cups that came with a King Arthur lava cake mix. I use them mostly for mise-en-place - they're a good size for that and I can squeeze the sides together to make an easy pouring spout for adding ingredients.

I've tried the larger sized pans and wasn't impressed by either the ease of use, or the results. Gave them away. The Bundt pan was the worst.

No, I didn't see any need to buy them since I already had glass and metal baking pans that do the same job. I think they'd be great for molding jello salads, if I made jello salads.

I had mixed results with cakes, but my pans work great for casserols. I have a layer cake size with tall sidewalls (2" I think) and I always use them instead of my glass pans. Everything just pops right out.

I would watch for stuff made in China.

IMHO, Silpat is a whole 'nuther thing from the silicone baking pans. Not even of the same world! I love my Silpat!

I received a Madeleine pan from San, and I use it as a candy mold when I make chocolate turtles. It works great for that, and I have also made regular Madeleines in it. Since it's small, there is no problem, but I would be hesitant to use the larger pans.

Lars

No. Just don't need them.

Deanna

I have the jumbo-sized muffin silicone pan that I enjoy. It's been fail-proof since I learned to allow a few extra minutes after removing from the oven before removing the muffins from the pan. Silicone cools fast after coming out of the oven...faster than the muffins set-up. It can fool you into believing it's time to remove the muffins from the pan. If I let them stay in the pan sitting on a wire cooling rack for about 5-10 minutes there is never any sticking.

/tricia

There's a big difference in quality. If you fold the wall of a silicone baking pan, you should NOT see any white at the fold nor should there be a crease where you folded it. White indicates it is not high content silicone, but that fillers have been added. Those pans will not bake nor release as well as higher quality pans. I haven't tried the bigger pans, but did have some of the muffin and fancy shaped ones. (I gave them to a friend when we moved because she bakes weekly and I just don't bake much anymore.)

Thank you, I think I'll pass on them!

Lars? You can make turtles?

Do tell??? (love those)

I love my silicone madeleine pans. I just got a silicone-lined metal loaf pan from King Arthur Flour which I've yet to use.

I have been using all of those types of silicone baking pans for 4 years now and haven't died yet. LOL! I now use non-stick spray in them just in case, since I have used them so much. I haven't had a problem with any of them sticking.

I even have a fancy one like this Rose Cake.
Clare
{{!gwi}}