well, I find myself still greasing my silicone pans. I also found the secret to unmolding things is to let it cool completely which is unlike most traditional pans that say cool 10 minutes then unmold etc However, someone recently posted a sort of pecan pie which used regular size cupcake pans (12) and I could not get the things out of the pan so? Otherwise I love what I have which includes bundt pan, 12 cup muffin pan, and "mini" loaf pans which have 8 loaves in it but need to have someone look to tell me what size they are because they take more batter than 12 cupcakes so cannot tell you what size they are at this moment. I do like them and I am on the hunt for mini cupcake pans. I also will be buying individual cupcake cups (bed bath and beyond sell them 12 in a group for about $8?) This way when I am baking and have extra batter, I can use these individual cupcake cups to use up the batter. Hope this helps a little Dee
----- Original Message ----- From: "Claudia" <[email protected]> To: <[email protected]> Cc: <[email protected]> Sent: Sunday, December 20, 2009 4:32 AM Subject: [CnD] Silicone? Hi, I know that some of you use silicone bakeware. How does it work, considering that it's more pliable than traditional bakeware? And, what type of set should I consider, if I want one that's all inclusive? Is it really as nonstick as I hear it is? Thanks. Claudia MSN: [email protected] Skype: claudiadr2009 Join either of my groups; the first is for visually-impaired women, while the other is for people wishing to discuss homemaking issues. [email protected] [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
