Cooking with Silicone
January 15, 2006 - 11:53pm
For Christmas I got a lovely set of silicone baking pans (muffin/9” cake/bread pan). Tonight I had my first opportunity to use one when I made banana bread.
I’m impressed. The bread baked evenly and didn’t stick to the pan. I didn’t think to try and touch the pan when I pulled it out since I’m usually not in the habit of touching things coming out of a 350F oven. I may next time to see how hot it feels.
I’m not sure I’d use one for something heavy like lasagna, but for most baking applications I think they’re great.
I highly recommend getting a set if you like baking.
Ooohhh……I think I have to go buy one…I’m thinking a cupcake pan would be great.
If you ever use a pastry brush for anything the silicone brushes are miraculous. I will never go back to a bristly hard-to-clean brush. I occasionally brush olive oil on filo dough and milk on pie crusts. We recently used them to frost the snowflake and pine tree cookies we made for the holidays.
Oh yeah, we have one of those silicone oven mitts too. It seems to work fairly well. It is rated up to 500 degrees or something. I feel a little warmth coming through sometimes. Cloth mitts are worthless if they get wet, and that’s not a problem with silicone ones. We only have one, so I’ve always got a regular mitt on one hand and the silicone one on the other.