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Jun 30, 2012 09:48 PM

Silicone vs. Metal Bakeware?

I am going to make individual brownies using a pan with 6 wells for baking them. I am trying to decide whether silicone or metal would be best to work with. I am concerned about too done edges and bottom that's why I was thinking silicone. Any advise you could offer would be great.

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  1. I have never used the individual brownies pans, but I know what you are talking about.

    When you said silicone bakeware, do you mean the full blown silicone bakeware or the silicone coated bakeware?


    I am leaning toward the metal based (coated or not) bakeware. I just do not like the concept of full silicone bakware.

    If you are concern about the brownies being "too crusty" or "too done" near the bakeware surface, then there are two options. One method is to refine/retune the baking temperature -- usually lower the temperature but lengthen the time. Another method is simply buy a shiny surface bakeware instead of the dark color bakeware. Shiny surface bakeware absorb infrared photons slower and therefore heat up slower.

    6 Replies
    1. re: Chemicalkinetics

      Thanks Chemicalkinetics!!! You are so helpful. Great info. You sound very smart.

      1. re: mymeowzer

        My pleasure. Good luck for selecting your pan(s).

        1. re: Chemicalkinetics

          Do you have anymore great tips about baking and equipment? May sound too general but you seem to know a lot!

        2. re: mymeowzer

          Chemicalkinetics has helped me many times with great posts in various threads too.

          On a related note, I have been buying Chicago Metallics bake ware on-line and find it works well. It seems to have similar quality to the better bakeware brands at a discounted price.

          1. re: Sid Post

            I just bought a Chicago Metallic Betterbake Non-Stick 8-Inch Square Cake Pan from, to replace a Gourmetware pan that lost its nonstick-ability very quickly. Used the new pan twice, and so far, so good. Very good, actually.

        3. re: Chemicalkinetics

          I too had the same issues with silcone (sad rawish tops(bottom of pan)of my Angel food cakes) but today I tried baking them in the microwave first and had good results, time with tell.

          I baked them for 5min at 50% power then I baked them in the oven to brown them like 5-10 min.

          the image shows the one on left was cooked in the microwave and the one on the left is still uncooked.

          they look good and can't wait to see if they worked!!!!(they did and I gave some to friend with whip cream, figs and berries and she was like WOW!)

          I tried the top and they are so fluffy, I also cooked one large one in a metal pan to see the difference in taste and texture. Mine were small bunt cakes, the flexible kind. I also made on in the traditional 2pc metal pan.(I have a one piece, why I can't remember, prob from my mom's kitchen)

          I almost too gave up...unitl I remember making mini pancakes in the microwave and tossing them spice for my nephews. Who used to love them.

          Now I did test first with a cheap store bought pre-mix cake(99cents) before trying it out on my home made Angel Food cake. While the cake was gross, it worked. But I would recommend finish baking it in the oven. The texture was more like sponge cake. I only make 2 types of cakes, Angel food cake and White Chocolate MUDD Cake....

          After this I now will Make my Angel foods cakes this way. i Think Angel Food Cake, worked well because of the fluffy egg whites and low cooking temp. Maybe bread will be my next test.

          I don't like Microwaves but if you know how to cook with them they can be convenient.

          Now I keep my Silcone.

        4. Just based on the number of silicone baking 'pans' that show up at Goodwill and various thrift stores I would not recommend them. There is a reason people donate them instead of hanging on to them.

          1 Reply
          1. re: John E.

            While not scientific, that is certainly a valid observation.

            With time and temperature control, people all over the world have been using uncoated metal bakeware successfully.