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.
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.