Many home chefs have not embroidered this newest line of bakeware products, some of us have been lightly cautious to let go of our traditional metal and glass baking pans that have stood the test of time, long enough to even test out a silicone pan.
The bright colors attract our attention, their general construction that raises a few skeptical bakers' eyebrows. However, manufacturers have been surplus quick to open our eyes of folding pans and overflowing batter, by designing optional or campanion racks or 'sleds' that provide the much-needed stability especially for the larger pans.
If you have not yet tried one of these, you may be pleasantly surprised, I was. I started out slowly at first with a muffin pan shich were very economic no big risk, and these quickly captured this baker's heart.
Goodby medal bakeware -hello silicone bakeware. They can take the heat and they can take the fridged cold in a freezer. After a year and consider mileage they still look like new.
Since my silicone muffin pan passed the test, it was on to bigger silicone bakware, a general purpose loaf pan. To grease or not to grease the bakeware was the question, and I opted for "not" trusting the silicone would work its releasing magic.
Result were terrific-quick even baking and cooling. What was most impressive was the easy loaf removal. A slight twist or should I say movement of the pan, and sides just pulling away, showing an evenly baked delicious banana bread loaf that gently rolled out onto the cutting board.
The pan is slightly smaller than a regular bread pan, which trquered transfering a small amount of batter to a single-serving pan. No problem, neighbors were happy to share in the baking.
Silicone bakeware is made of FDA-approved food grade silicone and should denote this on the packaging label. Each piece of silicone has its own limitation as to manufacturer recommended maximum oven temperature, and this is uaualy stamped on the product.