You may have noticed that all of the cake pans we sell in our store are silicone bakeware. That's because we've found that silicone pans and molds are so easy to use. But if you've never cooked with silicone, you may be wondering: how do you use silicone pans for baking? Can we use silicone molds in the oven? What about in the microwave oven?
December 14, 1 found this helpful. HubPages and Hubbers authors may earn revenue on this page based on affiliate relationships and advertisements with partners including Amazon, Google, and others. Archive: Using Silicone Bakeware December 19, 0 found this helpful. Ad I would just use the pan and not have to worry about washing the liner too. We decided to serve the brownies right from the pan. Acids from How too silicone bake ware foods may stain the silicone pan but will not affect the performance of the bakeware. This is used to provide traffic data and reports to the authors of articles on the HubPages Service. The TR for it will give you your cookware's temperature Pemela anderson free nude. You can use this to streamline signing Hw for, or signing in to your Hubpages account.
Vintage pay telephone. Silicone Bakeware Benefits
Silicone is FDA approved as a food-safe substance. Mark Sutherland 23 Dec Maybe someone that has pet birds could post about how their birds have fared while they baked something in silicone pans. Nice article but too long. You can freeze conversation-inspiring shaped ice cubes for the punch bowl or use the pans for your favorite gelled salads or desserts. Paper is often bleached and the muffin papers are then dyed. When I went to smell the pan, it smelled like my dishwashing liquid, which, Hoe my desire for natural things, is your standard chemical fare. Look for well made silicone pieces Norwich porn reputable manufacturers. Thank you! I thought of that, but the muffin papers could be tol too. Get wxre new doctor. How too silicone bake ware 28 Apr Debra Lynn Dadd 19 Jan Can anyone recommend a non-toxic option to replace parchment paper?
Silicone bakeware is a popular solution for all sorts of baking needs, ranging from pan liners to muffin cups, from bundt pans to novelty cake pans.
- Silicone bakeware is a popular solution for all sorts of baking needs, ranging from pan liners to muffin cups, from bundt pans to novelty cake pans.
- The following post is from Katie of Kitchen Stewardship :.
- While many home chefs have embraced this newest line of bakeware products, some have been slightly reluctant to depart from more traditional metal or glass baking pans.
Silicon bakeware tends to make foods more dense, which is perfect for brownies. Pink bundt pans, baby blue loaf pans, dark blue and red muffin pans and spatulas in every color of the rainbow turn the whole idea of baking into a party.
They make me want to chuck my boring old bakeware out the kitchen window. Who needs it anyway? But before I chuck, I have questions. How do you use this newfangled floppyware? What is it made out of? Do I use the same oven temperature? How do I get it into the oven without spilling it? Before I could dive into the silicone zone, I needed answers, so I called Berkeley baker Carolyn Weil, who, it turns out, is not a big fan of silicone bakeware.
Silicone bakeware, she says, is entirely safe to use, since the molecules in silicone are entirely stable and do not impart anything to the food that you cook in it. It also tends to make my cake darker and more dense. She says she once washed her silicone pan with soap and that soap flavor was imparted to the next thing she baked in it. That said, Weil admits that she does love some things about silicone. Its release factor has been greatly exaggerated, but is nonetheless real.
Forwarned, I ducked into the kitchen for my very first silicone encounter using recipes for ultra-simple, no-fail brownies and snack muffins that I have made way too many times to count. First up were the muffins, a streusel-topped oatmeal muffin that is admittedly a slightly sticky selection. Before filling an assortment of muffin and mini-muffin pans provided by Kitchen Aid, Le Creuset and Silicone Zone, I decided to experiment a little.
I sprayed half of the cups with non-stick spray and left the other half alone. Cups filled, oven ready, I pondered the best way to get them from counter to oven. The smaller, thicker tray from Silicone Zone looked thick enough to move, so I popped it directly onto the oven rack. The tray seemed stable, but 10 minutes into the baking time, the edges started to bend, spilling batter to the bottom of the oven.
As my muffins cooked, I filled a round and a square pan with a batch of tri-level brownies that I have made at least 50 times and tucked those into the oven as well. I could turn the tray around, but if I tried to move the pan, the silicone mushed against the contents, compromising its shape.
Way too early on in the baking, the crust of the brownies became overcooked and the edges started to look burned. Not good.
Reduce your oven temperature slightly and start checking your food about two thirds of the way through the cooking time. Disappointed, I pulled the brownies out of the oven and sulked until it was time to remove the muffins as well. Later, when I tried to remove my muffins from their pans, I was again frustrated. The percent silicone pan from Le Creuset popped the muffins out with ease.
But the Kitchen Aid and the Silicone Zone pans did not. I had sprayed only half of these cups, but well more than half of these muffins were so stuck that I had to pry them out with a butter knife, which is a huge no-no in the silicone world. Knives and metal tools should never be used on silicone, the labels say.
Annoyed, yet determined to figure this new bakeware out, I turned to Kingsley Shannon, senior product manager at Calphalon, for a pep talk.
Their company has just a few silicone items, all baby pink, shiny and made of thick, percent silicone. Aluminum is a lot more durable and versatile. She says that the key to enjoying silicone bakeware is to select only those silicone items that add something to your bakeware selection; those that perform better than their traditional counterparts. Another consideration, she says, is to make sure that the silicone bakeware you do add to your kitchen is percent silicone, which makes food less likely to stick and much more likely to cook evenly.
Look at the fold. If you can see white, then the bakeware contains fillers which are less predictable in baking. Also, consider the surface of the silicone. Shiny, slick surfaces will give you more of those non-stick properties. Encouraged, I pulled out a pair of recipes for another silicone bake test. I chose a peanut butter bread so I could test a loaf pan and a white cake to bake in a gorgeous pink bundt-style pan. I had already learned that things bake faster in silicone so I backed up the kitchen timer to make sure these would turn out.
The loaf pan is a total bust — it bows out in the middle as the bread cooks and the bread loses its shape entirely. I suspect the manufacturers of this pan never even baked anything in it. Still not convinced that anyone would want this stuff, I searched for local bakers who actually use silicone. Cheryl Lew of Montclair Baking took the time to explain why. We use the flat sheets but the other things are just too delicate.
Facing a story deadline and still wondering why people would add this kind of bakeware to their kitchen at all, I decided it was time to stop playing around with this silicone ware. I grabbed a vat of sugar, a pound of butter and headed to the kitchen for a final intensive silicone workout. I baked brownies and re-baked those tri-level brownies that had burned before. I baked some poppyseed cupcakes and brownie bites in those muffin pans that had stuck so miserably.
Only this time I was serious. I wanted answers. You will be disappointed. Silicone ware tends to make everything you bake a bit more dense. Dense brownies are good, dense cakes are bad.
If you do that, the muffins will pop out with ease. I learned that silicone bakeware needs that tray underneath not just for stability, but also to promote even cooking. The brownies that burned without a tray underneath turned out beautifully when baked on top of a thick air-tray. As I washed up the mountain of pans from my baking adventure I realized that there is one thing I really love about silicone pans — the clean-up. Still, the most important thing I learned is that silicone bakeware is not magic ware.
You have to take all of the same steps you would with metal bakeware, and maybe a few more. Stir in the 6 tablespoons butter. Pat into an by-7 inch pan. Bake in a degree oven for 10 minutes; cool. Add egg; beat well. Spread over baked layer. Bake in degree oven for 25 minutes or until done. To make icing, melt 1 square chocolate and 2 tablespoons butter over low heat. Stir in powdered sugar and 1 teaspoon vanilla. Blend in enough hot water to make an almost pourable consistency, about 2 tablespoons.
Frost brownies and top with walnut halves. Calories from fat: 43 percent. Pour boiling water over oats, add butter and cover for 5 minutes. Uncover and stir occasionally until the butter melts. Cool slightly. Add sugars and mix with an electric beater for about 30 seconds. Add eggs and beat well. Add flour, cinnamon and soda.
Mix well, then pour into a prepared byinch baking pan. Top with reserved streusel mix, sprinkling evenly over the entire top of the cake. Bake for 45 minutes at degrees. Alternately, spoon batter into mini-muffin cups, top with streusel and bake for 25 minutes at degrees, or until a toothpick inserted into the cupcake in the center of your pan comes out clean.
Calories from fat: 33 percent. Grease an 8-byinch baking pan. Melt chocolates and butter together over a double boiler, or in the microwave, stirring every 20 seconds. When chocolate is entirely melted, whisk in cocoa powder until smooth. Set aside to cool slightly. In a medium bowl, whisk together eggs, sugar, vanilla and salt until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with a wooden spoon until it is just combined.
Pour mixture into prepared pan, spread into corners and make the surface as level as you can. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of crumbs clinging to it, 25 to 35 minutes. Do not overbake. Cool on wire rack until room temperature. Invert and cut brownies into 1-inch squares. Calories from fat: 57 percent.
Follow the manufacturer's maximum heat ratings. Apparently parchment paper is coated with silicone or other nonstick stuff. To grease or not to grease the bakeware is the question. This is the best discussion on the debate about the safety of silicone. If you see white when you twist a baking pan, fillers have been used.
How too silicone bake ware. Is Silicone Toxic and Is It Silicone Bakeware Really Safe?
You will also find silicone ice cube trays, rolling pins and all sorts of baking pans. Silicone baking pan liners provide a non-stick surface for baking sheets and jelly roll pans, offering quick and easy cleanup. Silicone bakeware is tolerant of both heat and cold, and can be used in the oven at temperatures up to degrees Fahrenheit.
It can go directly from the oven to the freezer, is microwave safe, and easy to clean. While silicone bakeware is marketed as non-stick, greasing your bakeware is still a good idea to avoid any risk of sticking.
Silicone rubber is inert. It does not emit fumes of any sort, leach into food, or pose any health risks according to the FDA. Experts consider it non-reactive and a good choice when looking for low-risk cookware. If you are concerned about the possibilities of long term use of silicone bakeware, consider confining your use to spatulas, trivets and other items that are not exposed to heat on a consistent basis.
If you do use silicone pans, you should also keep in mind that they should be placed on a firm surface, like a cookie sheet, when baking. Lifting a flexible pan from the oven can leave you with burns and a cake on the floor rather than your table. Many people have reported odors when baking with silicone bakeware. It appears that these odors are connected to fillers in the final product, rather than the silicone itself.
Keep in mind that silicone cookware has become quite popular and low quality items are available. Examine pieces closely. If you see white when you twist a baking pan, fillers have been used. While there is no evidence that risks are posed by poor quality silicone cookware, offensive burning smells when baking are enough to make any baker want to avoid these items.
Look for well made silicone pieces by reputable manufacturers. I came to do a quick search not to read novels. Thanks for this informative article. Thank you! I thought of that, but the muffin papers could be toxic too. Paper is often bleached and the muffin papers are then dyed.
Hi, i am wondering what your opinion is on using a pressure cooker that has a silicone gasket? The high heat and pressure used in this method of cooking has me concerned about the possibility of chemicals leaching from the gasket. My silicone bakeware does NOT smell.
Return it to the manufacturer. There are many grades. Made that mistake and had major fumes, even though I spent a fair amount of time researching, and the item I purchased was not cheap compared with other products. You could put some muslin or thin cotton over your funnel. Or maybe strain your tea with an old fashioned metal tea strainer!
Such as the ones that coffee is made in. Failing that, you could always invest in a gold one cup coffee filter. Obviously, it will be a bit more expensive than normal plastic ones, but it will last for years. My husband went out and bought me 12 different silicone baking pieces: I threw away the muffin one and the ice cube…not worth the cleaning mess. The ice cube ones pieces rarely sent a w h o l e cube out, rather in pieces.
But I l o v e the bunt pan and loaf shapes:! True, it all has to be supported — but a cookie sheet does the trick: And I have n e v e r used butter or spray on any of my pieces, and food comes out v e r y well!
Something unusual to consider about a chemical odor or taste transfer… I bought intrepidly a silicone donut pan. I washed it by hand and used it right away.
No odors or taste in the food. Then I put in dishwasher said it could. Next time the donuts tasted of chemicals. When I went to smell the pan, it smelled like my dishwashing liquid, which, despite my desire for natural things, is your standard chemical fare.
After soaking and washing several times in a natural enzyme cleaner, I finally got the smell out and donuts taste good again. If it gives off a smell, it should send up a red flag! Maybe someone that has pet birds could post about how their birds have fared while they baked something in silicone pans. For twenty-8 years my microwave has been used about 6 times to heat up a heating pad. So mucus forms around it to protect the rest of the body from the unrecognizable foreign substance.
We wonder how we got sick. People have to wake up and realize man-made food or food processing is NOT better than what Nature creates and that we WILL pay a price for the convenience we enjoy now IF we continue to consume or expose our bodies to these man made creations.
I would like to know what can be used as an alternative to aluminum foil. Hi, In my opinion those silicon trays cannot be safe. One disintegrated while baking something in it. Another one emits A LOT of smoke when in the oven. Use the good old glass or stainless steel. Wishing lots of health from Israel. Yes, this is called dielectric heating. Take a science class for crying out loud. You know what else changes the molecular make up of food? Microwaves denature food, breaking the molecular bond ironically, causing many toxic substances to be produced.
This is hardly the same process as traditional methods of heating, You take the science class, dummy. Microwaved food, particularly oils, meats, milk and eggs are completely destroyed and rendered mutagenic by heating them with radio waves. This is hardly the same process as traditional methods of heating, so you take the science class. The food becomes toxic, losing most of its nutritive qualities, becomes highly acidic and when entering the body creates massive amounts of oxidants, highly corrosive substances.
Ingesting mutagenic substances changes your DNA, which genetic mutation is then passed on to subsequent generations — as well as sickening the person who ingested it directly.
That is complete and utter bullcrap. You know when an egg white changes from clear to white, the proteins are changing. Can anyone recommend a non-toxic option to replace parchment paper? The recipes range from to degrees F … would the silicone mat be safe no leaching or off-gasing at the lower temp F? It mentions formaldehyde as an aside as it is the breakdown product of a carbon based polymer with a similar looking structure to silicone rubber. Cysts, tumours and plaque are hardened mucous?
What utter twaddle! The same goes for the microwave misinformation. The reaction I have heard is a very resounding NO.
Not because of possible higher than advised temperature, but because of some kind of a atomic change in the milk. Also you may be interested in the deaths caused by heating blood for a transfusion with a microwave. I use silicone in other areas of my life and find against my skin as soon as it reaches body temperature I am getting a hot blistering feeling and raw broken skin within minutes.
However, nothing is safe, even breathing oxygen which we require causes cellular damage over time. Probably silicone bakeware is better than aluminium, Teflon or scorched paper. Most of it does smell of latex though. Are there latex free silicone cooking utensils I wonder? Sometimes, I think if we expect odors, we imagine them. Have any of you drizzled your veggies with olive oil? Or simply roasted a meat on it? There are also excellent fine mesh strainers one came in my Whittard tea pot.
Again, depending on the type of plastic mesh, how and where made, these might or might not serve you. Mine had no smell whatsoever when I poured hot water through it to eliminate any manufacturing residues. Get a new doctor. I agree that our minds can play tricks on us.
You likely have purchased higher grade silicone, made without cheap plasticizers which break down and off-gas during cooking. Remember, the Chinese are the people who ground up melamine to pretend it was milk for their own people.
You may wish to look to products manufactured for laboratories, or that are made in the USA or clear the Switzerland quality standards. Trust your nose, and your skin, if in doubt. Trust some older products vs. Of course they would be safe at lower temps.
If you start going below freezing with some plasticizer additives to silicone, upon bringing back to room temp they can off-gas and possibly even smell.
Oh my god! Have you done any researches on non-stick toxicity because those are available by the thousand online. Perhaps the colors are the problem! Tags: green. This is the best discussion on the debate about the safety of silicone. RoMissoula 9 May Wilma Laura Wiggins 9 May Ali 22 May Dianne Smith 31 May
How to Use Silicone Pans for Baking – Pawsome Doggie
Share on ThriftyFun This page contains the following solutions. Have something to add? Please share your solution! Try using silicone muffin cups. The muffins pop right out, and you save the planet and money by not having to purchase paper liners. They wash easily, too. Moore with a coupon. I have found that using silicone mats for baking is the best. However, these sheets aren't the easiest things to store when you are done with them. So my solution to this dilemma was to use an empty paper towel roll and roll the silicone sheet up and stuff it inside.
I find that way I can simply slip it into a drawer or cupboard. Ad By Tania. Silicone pans can be difficult to handle when full of batter or dough. So when using silicone bake ware I put the silicone pan on an upside down cooling rack before filling it with batter or dough.
The cooling rack allows the heat to circulate properly and makes the silicone pan easier to handle. I turn the cooling rack upside down to prevent the "feet" of the rack from getting caught on the oven rack when sliding it in and out of the oven. Anyone who uses silicone baking mats or silpats to bake sticky cookies or to make candy knows that, once you wash them in hot, soapy water and rinse them, you might be stuck as to where to dry them thoroughly before storing. My solution is to simply put the damp mats right back into the oven on oven racks.
Most likely, the oven will be warm from baking anyway, and the mats dry nice and flat in no time. Ask a Question Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question. I bought a silicone baking pan and was wondering if I need to grease it? Do I have to put a cookie sheet under it when I bake with it? It seems so flimsy. I don't know if you have to grease them or not, but I would recommend setting them on a metal pan of some kind for ease of getting them in and out of the oven.
I have silicone cupcake pans and I use cooking spray and a cookie sheet under them for easy transfer in and out of the oven. I Love the Silicone Bake ware! No need to treat it special, just use it like a regular pan!
I put a pan under in the oven and a plate in the microwave for ease is transferring or carrying it. Don't know about greasing cause that hasn't come up yet for me. Do I need to use a cookie sheet under my silicone baking pan?
And do I need to grease it? I just bought a silicone baking sheet and I was thinking about just putting it under my metal cupcake pans to line my over rack. Can I do that without putting a cookie sheet under it, or will it ruin it? Silicone is safe up to degrees F. However, it will be easier to take all the cupcakes out of the oven at once if you put the liner on a baking pan. Ad I would just use the pan and not have to worry about washing the liner too.
I use my silicone items on top of a cookie sheet. Silicone baking products are specifically made for use in the oven and can be used under anything that is safe for oven use but why would you want to do this? Ad Most web sites recommend the following: Place a metal cookie sheet below your silicone baking mold to hold it properly.
I do not know what your reason would be for doing this unless maybe it is for cleanup. Of course you can do this because the silicone baking sheet is made to use in the oven but it is kinda "flimsy" so try laying just the sheet on the rack and removing it - is it easy to remove? Will it do what you are wanting it to do? Usually there is no overflow or mess with cupcakes unless you have a tendency to overfill.
I just bought a blue, flexible, fluted bowl with a funnel in the middle, as used for angel food cake. I bought it at a thrift store and thought it was a Jello mold, but someone told me it is for baking cakes. Can anyone advise me how to use this? I am afraid of it melting in the oven. I believe it is made of silicone. I look forward to your replies. Thank you. Ad By Mary Earl.
Visit this site--it gives some very good tips. I have several silicone bakeware pieces. I discovered the hard way not to use the non-stick spray. It really won't melt in the oven. I have one of these blue silicone bundt cake pans, too. I really like it. Do NOT use no stick spray. The cake comes out very nicely after it is baked.
Be sure to put it on a cookie sheet or pizza pan when you put it in the oven. It is too flexible to just be on the oven rack. Do I have to use cooking spray on silicone bake pans before I bake a meatloaf? By Jan. Would you grease a silicone bread pan? I am making zucchini bread. By Jan H from north TX. ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions. I would like to know if anyone has had any experience with the silicone bakeware.
I had a loaf pan given to me, but with no instructions. Do you have to grease it at all? Does the food you bake come out easily or break into pieces? I'd kinda like to get a muffin tin if they would come out OK. I would appreciate any info. I find it difficult to use as you must put a cookie sheet under the silicone to keep it stable.
I find that things stick to it just as with "normal" bakeware. I can't seem to scrub it clean as it's too "soft" to hold on to easily. Personally, I don't like it. I bought it on sale so I don't feel too bad, but I would not buy anymore pieces. I have silicone bakeware and I really like it. My instructions said not to spray it with Pam or any other type spray, but to grease it with butter. I have used it for corn bread, meatloaf, cake, and other things.
I agree that it is not very good. The loaf pan doesn't hold it's shape and the muffin tins stick badly. I gave mine to the kids to play with. I enjoy using my silicone bakeware. I have the bundt pans and use them to make my cakes in. I haven't noticed any bad taste and cakes come out easily. I have the small star pans that I use for kid's birthdays. I don't understand all the negative replies.
I've had mine for several years and I love it. I do use a cookie sheet under all my silicone products. I still use liners with my cupcakes, but that's a personal preference.
The instructions were to spray with Pan before using the first time, but after that just normal hand washing keeps it perfect. I have the cookie sheets and I love them. I lay them on top of the metal pans and have no problem doing that. I have the muffin ones too, they are hard to clean, but otherwise work OK. I lay the sheets in the bottom of my sink and use the Dawn grease cutter cleaner on them.