Silicone in the Kitchen
I love making healty heart smart muffins, but the other day I accidently left my trusted muffin pan in water for too long and it rusted out on me. I went to the local cookware shop expecting an easy decision. Insead I was totally surprized by the number of silicone baking products: cake pans, muffin tins (what on earth do I call it when it’s not tin?), jelly moulds, oven mitts, spatulas and more.
So I succumbed and decided to give the new fangled muffin tin a try. The store clerk told me a few interesting things about my new purchase:
1) unlike metal, silicone is a poor heat conductor.
2) Silicone can stand temperatures from freezing to high, high heats without cracking or warping and bonus … it doesn’t rust!
3) It’s light and very easy to store.
The down side? Because it doesn’t conduct heat, it doesn’t brown. So my muffins are just brown on top. AND I had to put the muffin tin on a cookie sheet because I couldn’t figure out any other way to get it into the oven.
The jury is still out. What are YOUR baking experiences with Silicone in the Kitchen?
Melanie
By the way, any of the new silicone products would make excellent gifts for anyone interested in cooking and baking! I’ve got a few of the things I saw on MY list!!
Written by guru on October 29th, 2006 with no comments.
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