Silicone bake ware rocks! There, I said it! It really, really does! I’ve been using mine for about 3 years now (having bought my first set when the trend just began to hit the big stores) and I have never looked back.
Why you ask, is silicone the way to bake? Well, allow me to explain:
Silicone can take extreme temperature change without issue. It can go from oven directly to freezer, just like that. No transferring containers. Just bake, freeze, and you’re done!
It cooks so evenly. I especially love what silicon has done for cookies. I could make a joke here about silicone and cookies, but let’s not go there! I used to hate to bake cookies, finding it almost impossible to get them *just* right when baking. The bottoms always seemed to burn even if the tops were under-baked. Silicone bake ware takes the guess work out of the process. I have baked hundreds of cookies on mine, and have never burned a single batch!
Silicone is non-stick, so there’s no need for greasing pans! This cuts down tremendously on both mess and calories and fat! I mean c’mon, when we’re dealing with huge amounts of calories and fat in baking anyhow, why not try to cut back even a little? It all adds up so every little bit counts!
Unlike your regular metal pans which discolour and stain, silicone bake ware is easy to clean and seems never to stain – how cool is that?
Silicone is dishwasher safe – and incredibly easy to clean! Again back to the cookie baking thing. When I bake cookies, I line my regular cookie sheets with silicone, and the mess afterwards is so much less. I just give my metal sheets a quick wipe down, and I’m done!
The fun and funky colours of silicone ware are fabulous! I don’t know about you, but I like to be stylish in the kitchen! The colours these pans come in are so fun and pretty! I have a set of measuring cups in soft pink silicone, and they are gorgeous…who ever thought measuring cups could be gorgeous, but they really, really are…and my cookie sheets are a vibrant red! So exciting! Maybe I need to get out more!
So, now you’re asking “is there a down-side to silicone?” Well, in terms of breast implants there sure is! 😀 However there is also a slight down side to this type of bakeware as well. Muffin, cake and loaf pans of silicone tend not to hold their shape very well during baking, so they are best used only for fast setting desserts (fudge, non-cook squares) that sort of thing. The trick that I have found useful when baking cakes and loaves in my silicone pans, it to “brace” them on a cookie sheet. The bottom of the pan is the biggest concern, and the easiest one to address. Just place it on a metal sheet, and you’re good to go. When I weigh the pros of silicone bake ware vs. the one issue you many encounter, they are well worth switching over to!
Hopefully, this has provided you with some insightful information about using silicone in your baking! Do not be intimidaed by it. Even the simplest of sets is a great place to start. I would recommend, if nothing else, picking up some cookie sheets to try out!
Happy Baking – Silicone Style!
I just got a set for Christmas. I just tried them out with cookies and I am on the internet searching to see if I need to cook things longer, as the oatmeal chocolate chip cookies that I have been making for years, I usually cook 10 minutes, as I like them “goo-ie”. After cooking them for a total of 14minutes, as they weren’t cooked enough…they still don’t seem to be done. Can you help me on this one?
First question for you, is are you using the silicone “liner-type” sheets that go on top of your metal sheets? Those are what I use, and they always come out perfect!
Try cooking a batch on your regular cookie sheet, just in case something went wonky with the actual recipe (too much of this, too little of that) Happens to me all the time with my little “chefs-in-training”
Let me know what happens, but I am baffled! I always find them the best to use! I hope they work out in the end for you Kate! Goodluck 🙂