Silicone bakeware has been used widely in Europe since the 1980s and is growing in popularity in America, but it has several distinct disadvantages over traditional glass or metal bakeware.
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Silicone bakeware is often touted as being "non-stick," but baked goods can stick to silicone bakeware and greasing may still be necessary.
Flexibility is one of silicone bakeware's advantages; however, flexibility makes removing finished baked goods from the oven more difficult. If the form bends as it is removed, the baked goods inside can bend and crack.
High-quality silicone bakeware is made of 100 per cent silicone, but cheaper versions usually contain fillers that can affect performance and durability, and may cause odours that can permeate the items being baked.
Browning and Timing
Baked goods made in silicone bakeware might not attain the familiar shade of brown and may have a shiny outside, and goods made in larger moulds may require extra cooking time.
Static and Dust
Silicone builds up static electricity; this causes silicone bakeware to attract dust.
Silicone bakeware is easily damaged by sharp knives and metal utensils.
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