I too have seen the silicone bakeware, but thought they might melt in the propane oven. Afterall, they do cook 'hot'. We also have heard recommendations to put natural clay tiles on the oven rack and that our 'burning issues' would be alleviated. Does anyone know if that is the case. Do I need to be concerned about the newer bakeware 'melting'?
Thanks in advance!
You're going to need a much hotter oven if you want to melt silicone bakeware! Requires temperatures in excess of 500°F (most blends are 650°+). Most any avid cook/baker will tell you to have something on the bottom of a gas oven to spread the heat to reduce the typical hotspots. Tiles work well,m but so does an old stainless cookie sheet or similar.
I too have several silicone pans. I find that they don't "brown" things as well. Its true that muffins pop right out but I like the sides of mine a little crisper. Meatloaf and bread aren't as good without the browning on the sides MHO. Maybe I should follow Scott's advice and crank the temp up a little and try to balance a blacker brown on top with a tanner side.
On the other hand the Madeleine pan works great! There are fewer broken ones to eat while cooking though.
Lou
1959 Streamline 28'
Starband on a tripod
1960 Avion H-24 - gone to a better place
The Silicon pans can stand up to 450 degrees or more. A stone (pizza stone or a good tile stone) in the oven will improve cooking yes, It tends to "Smooth out" the heat more. A thermometer will help too since Attwood seems to have T-stat issues, I found mine off fifty degrees (low in my case, that is 350 on T-stat give s me 300 in the oven)
I liked my Silicon pans If you taste "Funny" it means you did not clean them properly first use. OR. there is something wrong with your non-rubber pans.
Nothin adds excitment like something that is none of your business John is Near Kenwood TS-2000 housed in a 2005 Damon Intruder 377
Offline
