Cooking and baking with silicone bakeware will make your life easier and mostly give you a better outcome, from chocolate moulds to muffin trays.
Just remember, when buying silicone kitchen products you should ensure that the silicone is high-quality and food-grade.
Silicone Baking Moulds
Some of the bet aspects of silicone baking moulds is that they are naturally nonstick, flexible, and mostly inexpensive.
Key advantages of silicone bakeware:
- Simple to turn out anything baked in them
- Safe to use
- Easy to clean
- Easier to get good results
- Silicone does not absorb cooking odors
- Safe to use at a wide range of temperatures
Easy to store
Utensils for Cooking and Baking
Most of us have used silicone spatulas and other cooking utensils but haven’t quite made the move from those old favourite cake pans and tins to the silicone variety.
Maybe it’s just that you’re used to your cake pans and grease proof paper –after all you get great results, just like your granny did. Or maybe you have too many questions about using silicone bakeware. I mean, how do you use silicone pans for baking? Can we use silicone moulds in the oven? What about in the microwave oven? What temperature is safe to bake with silicone pans?
Silicone Cookware and Stability in the Oven
Silicone cake pans are flexible which makes them easy to store and also easy to get the cake out of the mould. But when filled with cake batter, things can get messy.
If you try to pick up a silicone pan full of batter, there is a good chance you will spill it all over the place. This is easily fixed by placing your silicone baking pans on a cookie sheet before you pour in the batter, so the pan is safe and stable. This will make it easier to place in the oven and easier to take out when your cake is done.
We have been baking in the same way for years, and now we have a totally different way of doing it. Here are a few tips for using silicone bakeware:
- Build a diverse collection of molds and pans
- Definitely grease larger pans, for non-stick element and also for easier cleaning
- Soaking makes for easy clean up
- Save space and pare down your kitchen collection
- Stick to metal for big confections like bigger cakes.
- Be mindful of temperature ratings
4 Lessons Learned from Cooking with Silicone Moulds
Experienced bakers who have switched to using silicone moulds and baking pans agree that on the whole, smaller silicone baking cups like mini-muffin cups and cupcake cups do much better than larger cake pans. They are generally more rigid and less likely to bend and crack your perfect still-gooey just-baked muffins and cupcakes.
If you only buy one type of silicone mold to get started, get the normal, cupcake-sized ones.
Because silicone moulds are so versatile and inexpensive, there are a lot of specially shaped novelty ones you can purchase and while they are cute and fun; they can lead to you wasting a lot of batter.
It is better to go with just one large baking mould that can accommodate a full recipe
Although silicone baking molds are extra convenient because they don’t typically require greasing, the larger ones still require greasing or buttering and flouring. Cakes baked in larger silicone baking moulds are at a higher risk of cracking in the malleable molds than they would in metal pans.
Both the following tips are for after the baking. Greased pans are easier to clean. If you don’t want to do the whole butter and flour routine, a good nonstick cooking spray will do the trick.
The second tip is soaking. Cleaning larger silicone baking pans is pretty easy, but cleaning the smaller ones (especially the mini-muffin cups) is more difficult, partly because there are so many of them. So soak them in warm soapy water.
Be Mindful of Temperature Ratings
Cooking with silicone pans and moulds is easy and convenient but you do want to keep an eye on the temperature rating to ensure that you don’t accidentally melt your pan and ruin all of your hard work. Different pans/cups might have different temp ratings. Check your individual cookware items to ensure they can withstand the cold or heat—and this is especially true if you’re cooking at very high temperatures.