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How to cook with silicon bakeware

Updated February 21, 2017

Silicone bakeware has only recently become popular for home use. This variety of bakeware holds a number of advantages: it's lightweight, non-stick, heat-resistant and easy to clean. While you can use it in the same way as you would glass or aluminium, silicone bakeware does require some special handling. With a little product knowledge, silicone bakeware may become a fixture in your kitchen.

Remove your silicone bakeware from its packaging. Rinse it with warm water and a sponge, using a mild dish soap if necessary, to remove any dust. Grease the bakeware with vegetable oil, non-stick spray or melted butter. You will only need to grease it once.

Preheat your oven to the temperature listed on your recipe. Move the oven rack to the centre position if you are using a convection oven. Otherwise, move the oven rack to the lowest position.

Set your silicone bakeware onto a firm, flat surface. Fill the pans with batter, according to the directions on your recipe. Lekue recommends filling the pans almost to the top for cupcakes and muffins, and one inch from the top for tube pans. If you run out of batter when making cupcakes or muffins, fill any empty cups with flour (see References).

Place your silicone bakeware directly onto the oven rack, provided the bakeware is large enough to conveniently handle without dropping or spilling. If the bakeware is small, set it onto a baking tray before placing it into the oven. Bake for as long as the recipe requires.

Remove your silicone bakeware from the oven. Set it on a wire rack to cool, if necessary. Remove the baked goods either by twisting the bakeware, or popping them from the bakeware. Do not ease out the baked goods with a knife or another sharp object, both of which will cut the pan.

Warning

When baking with silicone, the oven temperature must not exceed 274 degrees Celsius (see References).

Things You'll Need

  • Water
  • Sponge
  • Oil, non-stick spray or melted butter
  • Batter
  • Firm surface
  • Baking tray (for small pans)
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About the Author

Sophie Levant is a freelance writer based in Michigan. Having attended Michigan State University, her interests include history classical music, travel, and the German language. Her work has been published at eHow and Travels.