Guest guest Posted April 22, 2007 Report Share Posted April 22, 2007 http://www.post-gazette.com/pg/04078/287365.stm This is a good article, read about silicone near the center of the page. I have used a French silpat for years on end and I can't be without my silicone bakeware. Mona Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2007 Report Share Posted April 22, 2007 << I have used a French silpat for years on end and I can't be without my silicone bakeware. >> I second this. I even cut a cakepan (you can cut this stuff with scissors) so that the sides are only about 3/8 of an inch to make a nonstick toaster oven pan. Personal-size pizzas or pizza rolls or baked cheese... doesn't matter ... doesn't stick. I make a hot dip of a can of vegetarian refried beans mixed with 1/4 cup salsa and topped with cheese. It can be difficult to wash off of a pyrex pie pan, but a silicone cake pan is super easy to clean even if the leftovers have dried on. The only drawback is the blue color, which is not as nice a presentation as, say, French white bakeware. It's a shame it's insulating. I could really use a crockpot liner. -- Kat_Doyle (@earthlink.net) Quote Link to comment Share on other sites More sharing options...
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