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Silicone Bakeware

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Submitted By erinwood01
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What’s Better Silicone or Tin Bakeware?
It’s difficult to answer. However most recipes and heat requirements are designed for metal with paper inserts. Heat transfer in metal can vary. Some recipes list higher temps and time for non-stick pans vs older metal cupcakes which are darker in color after use. Silicone is still relatively new for baking. When baking with a material that does not retain and conduct heat, you will indeed need to make adjustments. You might have to increase both the time and the temperature by slight amounts.
In tin Bakeware you can basically guarantee that it is going to be safe. Because it has been aware for a about 200 years. In that time it has gotten better but everything does eventually. Silicone have a few hazards such as: Lower quality silicone coatings contain filler that may be hazardous- if any white shows through when you twist your silicone bakeware, there are probably fillers. Oils- which are very powerful and toxic, may “migrate from the material. Many silicone baking mats are actually made of fibreglass covered on both sides with silicone. The bottom line on safety is: check your manufacturer for other materials possible contaminating your silicone bakeware. Treat it well- no cutting on those baking mats! If you want to be very conservative, skip the silicone and stick with glass, cast iron, or stainless steel for cooking and baking and unbleached parchment paper if you need something flexible.

The pro’s and cons of silicone. Pro’s- It’s flexible, it can be rolled up, folded or stacked, it can be put in the dishwasher without rusting, its very light, it won’t corrode, scratch, dent or peel. Cons- transferring the bakeware to the oven when its filled with heavy raw ingredients can be difficult because some types of silicone are very…...

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