Just checked out the search feature and didnt see anything about the pros or cons of silicone pans...you know those squishy ones.
I just bought some from Costco last weekend and of the 4 things I baked this week they all -- to some extent-- have baked faster on the bottom than the middle/top. More so than you would expect from a traditional pan.
Worst case was BURNED cupcake bottom and ok (maybe a bit dry) top and the cupcakes that just came out now were perfect bottom and almost-wet top
there seems to be no middle ground where everything is OK
Does anyone have an experience with silicone bakeware and how you should use it?
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