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5:11 am
2nd Grader
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Fri 9-Sep-11
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Good morning everyone,
Has anybody used silicone bakeware items yet? If so what are they like to use.
8:11 am
Supreme Being
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Sun 2-Oct-11
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I have used a silicone cake tin once and didn't like it. The outside was crispy and sort of oily and the texture wrong. It may be the recipe needs tweaking but as I have plenty of metal tins I have gone back to them. They also seem very expensive but that maybe just here.
Trying to enjoy life as it is
12:13 pm
Councillor
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Wed 12-May-10
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i use a silicone trivett ontop of the log burner to slow things down when ime cooking and boiling the kettle ,also comes in handy as an oven mitt when ime loading the logs in.its brill wouldent be without it now ,got some baking ware for the youngest son for xmas ,but not had reports back yet ile keep you posted as and when 
sit down with a cupa and the urge will subside
1:13 pm
Councillor
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Tue 20-Apr-10
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I use them all the time for bread. I also have a couple of the floppy plastic/silicone bread 'tins' that I bought from a man in the market for £2.00 each or 2 for £3.00 and they too are OK.
Also I have a silicone baking sheet which is fine.
Don't know about the durability as have only been using them for about 18 months but so far no problems.
I have reached an age where my train of thought often leaves the station without me...
1:32 pm
Supreme Being
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Sun 2-Oct-11
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3:18 pm
Councillor
Tue 22-Sep-09
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I have a multiple cake mould for small cakes in fancy shapes- it works well, but still needs to be well oiled for the cakes to come out in one piece, they don't just pop out like one is led to believe. I wasn't convinced they would be any good, but they are ok, work better for fancy shapes than metal ones. Though I do find the floppy wobbliness a bit odd!
Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/
6:48 pm
Supreme Being
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Sun 30-Jan-11
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I have a floppy silicone loaf tin, which I use a lot. It's fine, the bread comes out of it easily....the only downside (not that it is much of one, really) is that because the sides aren't rigid like a metal tin, the loaf kind of spreads out a bit during baking - but not to a great degree. I stand the tin on a baking sheet - as Kate says, the floppyness (floppiness?) is a bit strange.
learning to love veg…..except celery :-O
7:29 pm
Supreme Being
Mon 21-Sep-09
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Yes trying to put it in the oven can be a bit difficult. I have a silicone cake ring and it does stick.
9:13 pm
Supreme Being
New members
Tue 22-Sep-09
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I have a great square silicone baking tin, I use it all the time for traybakes and brownies and it's brill, no greasing, no sticking, easy, easy, easy - love it!
2:31 pm
Senior Class
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Mon 5-Sep-11
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I'm late to this debate!
But I 
LOVE silicone bakeware. I use it all the time now. It is brilliant.
The only thing I do in old fashioned tins are yorkshire puddings.
You do have to protect the bases as they are liable to 'catch' but now I have a good selection of silicone shapes - TK Maxx are a good source - I am the #1 fan!
7:59 pm
Expert
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Sun 17-Jan-10
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I'm not a fan of silicone bakeware. I find cakes don't bakes as evenly, buns don't rise as well and the sag factor spoils the look of the end product. The little low-sided square trays I got ages ago i Tesco were so floppy I couldn't even make fridge cake in them.
Having said all that, I've got a round silicone cake pan from Lakeland that's pretty good.
7:44 pm
Supreme Being
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Tue 22-Sep-09
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I think you need to splash out on the better quality ones, mine is from TK Maxx too and it's quite thick. Some of the bargain shops round here sell very thin flimsy bun trays and loaf tins, but I've never been tempted, I imagine they'd sag and pour their contents over the oven.
12:52 pm
Senior Class
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Mon 5-Sep-11
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I agree with Terrier. Sometimes it pays to splash out!
12:31 am
Improver
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Sun 19-Feb-12
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Aly said:
I have used a silicone cake tin once and didn't like it. The outside was crispy and sort of oily and the texture wrong. It may be the recipe needs tweaking but as I have plenty of metal tins I have gone back to them. They also seem very expensive but that maybe just here.
I've tried a few times and don't like them...The outside burns here and there and sometimes the inside doesn't cook all the way...maybe the temp needs lowered but I don't want what I can make in my usual method to take even longer to bake~ 
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