Baking With Silicone Over Traditional Pans
Decorating By barm1 Updated 19 Oct 2011 , 5:30pm by lorieleann
just a hobby baker, so don't have all the answers, but one difference is that you get less brown crust in silicone than in metal. Another difference is that silicone is floppy - large silicone pans usually have to be supported with a baking pan to move them after being filled. I have silicone cupcake pans and use them in the microwave mostly.
IMO nothing beats a light colored, heavy baking pan. If you are just staring out, get professional quality pans and they will last you for years. Fat Daddios and Magic Line are some of the best, and they really aren't more expensive than what you would pay for a dark (makes too dark a crust on light cakes), non-stick (every pan gets greased and floured anyway, so what's the point?) pan in the Target baking isle.
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