Metal Or Silicon Baking Tin?

Baking By julia1812 Updated 26 Sep 2014 , 3:48pm by rhondab

julia1812 Posted 26 Sep 2014 , 3:16pm
post #1 of 2

AI have a general question for all (home) bakers: I'm using the old fashioned metal tins to bake and although they have a Teflon layer I put baking parchment inside before each bake to release the cake easily. That takes time (and material) and just recently I saw that there are silicon molds/ tins available at the supermarket now. They are about 5 times more expensive and I'm wondering if they are really that much better??? What are your thoughts / experiences?

1 reply
rhondab Posted 26 Sep 2014 , 3:48pm
post #2 of 2

I use silicon muffin/cupcake liners when baking for myself, and like them.  Larger silicon molds are floppy, will require some support and careful handling for getting them in and out of the oven.  They also do not produce as firm an outer crust as a metal pan, which might require some extra effort in crumb coating.  The silicon I've used has required some greasing or pan spray for the first few time I used them.  After repeated use, they release baked goods easily without pretreatment.

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