Silicone baking tins - love or hate them?

D

Deirdra

Registered User
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These look fab to me - no delicate teflon lining to scratch, easy to get the cakes out of - but seems to be mixed reactions to them - such as the silicone does not conduct heat the same way as metal.

I also see different types of thicknesses - I guess the heavier thickness are better?

I'd like to hear any feedback from people who've used them.

thanks
 
I love them! Although I wouldn't use them for everything, but for making stuff like bread, cakes and buns they are great.
 
What do you mean Curious - 'I wouldn't use them for everything'?

Do you mean you wouldn't use them for all types of cakes or for baking other foods?
 
I wouldn't use them for baking other foods, like say lasagne or Shepard's pie. I would worry about the weight of what it contains when lifting them it of the oven. Having said that I've never actually tried with that sort of food so maybe it would be fine.

I just got my ones in Dunnes and they were very reasonable, definitely worth a try.
 
I agree with the above, the walls/sides of the silicon 'tins' are very bendy. Heavy weights like lasagne and shepherds pie would lead to the middle of the bottom 'bending' in, causing the walls to move in too.

Unless you prepare the item on a baking tray, moving it on the tray at alls times, that would solve the problem.

I baked Christmas cakes in them and they came out fab, I think they're great.
 
The are also useful if you want to freeze things in them - can easily get them out when you want them later.
Then just dump them in the dishwasher and they are ready for use again.
 
I find the edges are too bendy for baking cakes plus I find it leaves a slight "taste" on the crusts. Cant quite say what it is but its like some sort of chemical. The pot rests are great as are their spatulas.
 
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