silicone cookware

I found problems with silicon cookware too.

Nothing cooked properly in it - buns were almost burnt on top and runny inside. Eventually I got rid of it and reverted back to metal.

The silicon acts as a barrier to heat - you can buy oven gloves made of similar material - so I think that's why things didn't cook properly.

The only useful item I've found made of silicon is a roll-up pastry board!

TIhank you nanafrancis , pleased to know I haven,t lost my cooking skills!.
I'll follow your lead and go back to metal .

Some people seem to get on with it - I'm not sure what they do that I don't!

The other thing about silicon bakeware that worried me a bit is the 'floppiness' of the sides which could lead to some very peculiar shaped results!

I was lucky when I got rid of my silicon stuff that one of the shops near my son's was closing its kitchen section and I bought some really good quality, heavy metal bakeware there and have no problems with my baking now - except DH ends to eat it all far too quickly

My yorkshire puddings have never cooked properly in the silicone tin.The only advantage was they came out without sticking.
I have gone back to metal as well.

Wow, thanks everyone for the warning. Was just about to purchase some silicone bakewear so very glad I read this. Will get some new old fashioned stuff instead. That has saved me some money

Not keen on silicone bakeware either. Much prefer my old tins...at least thet conduct heat !! I won't be buying any more.

I had a 'Jamie Oliver' black silicone cake 'tin'/casserole dish which was great, used it all the time until mr frida put a hole in it when helping himself to a piece of cake, have been looking in shops for a replacement , to no avail. It was quite sturdy and could also be used in the microwave.

I couldn't get on with the silicone cookware at all and soon went back to my "old" tins.

I think the problem may be that the heat transferrance in metal is much better. Do you rememember those fluted pottery flan things and perhaps even pyrex pie plates. They never cooked the the base of anything properly, simply because they didn't get hot enough. I've gone back to the good old enamel pie plate and a metal flan tin. I seems that some supposed improvements aren't improvements after all!!

The metal tins always get better results.

Mrs. P uses silicon cookware for yorkshire puddings, they are the best she has ever made, rise like they've been nuked.

The problem I foound with silicon bakeware is that the cakes stick to the inside.Iv'e tried lightly oiling /greasing and even started lining them.I seldom get a whole cake out in one piece! So I am back to using my old (and they are old!) metal "tins".

pompa - perhaps Mrs.P would care to share her recipe for Yorkshire pudding? Mine is very unpredictable. I thought that you were supposed to get the tins very hot before you put the batter in and with silicone you can't really achieve that

Hello everyone, NannyP here.

I use silicon cookware for almost all my cakes now, also lasagne. I have a range of different types and sizes, generally the more expensive ranges because they seem a little less floppy. I don't get any problems with sticking.

Here is a copy of the Yorkshire pudding recipe I use. Hope it works for you .:-

Paton Calvert 6774 - MUFFIN MOULD

Yorkshire Puddings
Makes 6

150g (5oz) plain flour
pinch salt
2 eggs, medium
275ml (1/2pt) milk
A little vegetable oil or white vegetable fat

Preheat oven to 200°C, 400F, Fan oven 190°C, Gas mark 6
Sift the flour into a bowl. Add the salt. Make a well in the centre and add the eggs. Add half the milk and gradually work in the flour until the mixture is smooth. Add the remaining milk and beat well. Set aside.
Pour a little vegetable oil into each cup. Alternatively place a small knob of white vegetable fat into each cup. (I've used both)
Stand the muffin mould on a baking sheet and place in the preheated oven to heat the fat. When the fat or oil is hot, beat the batter again and divide the mixture quickly between the cups. Return to the oven.
Cook for approximately 30 - 35 minutes until well risen, puffy and golden brown.
Remove from the oven and turn out immediately.
Suitable for freezing (no chance with Pompa about !)

Thanks NannyP, slightly different ratio of ingredients so I'm going to try it tomorrow with toad in the hole - yes, I know - it's not very good on the Gransnet diet but it's nice!

I am so glad I found this site. I have been researching cookware. My teflon frying pans x three are wearing out and I have started a kitchen website because I love to cook. I am tired of replacing the teflon pans so frequently, and plus I am always having to reshape them from warping. I am trying to decide between cast iron cookware and the hard-anodized. I tried the silicone baking cups for cupcakes and was not happy, so I was not considering silicone. I love cooking in the kitchen, enjoy creating my own food recipes, and like trying other's recipes as well. thank you, I will be back frequently zolemia.onlineproductsconnection.com/home.html

Hi zolemia, I hope you find new pans to your liking. My best ones are stainless steel ones with sandwiched copper bottoms and my cast iron wok. Neither of these warp and they don't wear out. I never have any trouble with stuff sticking either.

all my pans are circulon-absolutely superb but can get too hot -ie. people using them who have thinner pans-dnt know why