Silicon verses metal for baking? [Moved from General Topics board]
Silicon Muffin Cups versus Muffin Tins...
Silicon is not just in the valley. In the last few years cookware stores have been pushing silicon muffin cups and tins. Which is better and why? http://thesavvyconsumer.blogspot.com
Count me in as another fan of metal versus silicon. For the reasons already listed - too wobbly and doesn't brown well.
But I have read that they can be terrific as molds for ice cream desserts because they are so easy to unmold. I'm going to buy some next time i see a nice looking mold shape at Marshall's etc, and give it a try with some homemade ice cream.
Not exactly a non-baking idea... but it's great and kid-friendly. I have a 6-pack fluted silicon muffin thingy. I make pumpkin pie filling, butter the silicon, pour in the filling, and bake.
The sugar in the filling (I use brown) caramelizes around the edges a bit (if you leave it in long enough). Take out of the oven and let it cool some, then ease out of the forms with light fingers. I've never had a problem with sticking.
It looks fantastic, tastes great, and you don't have to bother with pastry.
I've fancied it up with various types of sauces, too, poured over after it's baked and on a plate (although that's not the kid-friendly bit :)
Probably also be good for those molded, chilled bread and summer fruit puddings. No baking so even better for kids.