The $3 silicone muffin pan that turned my week around, or ruined it?

Last Tuesday I used a cheap silicone muffin pan I grabbed at a dollar store in Phoenix to batch-cook egg bites, and it was the best clean up ever, nothing stuck and zero scrubbing. But then Thursday I tried the same pan for mini meatloaves and the grease seeped into every crevice, taking me 20 minutes to hand wash since I don't have a dishwasher. So is silicone actually a time saver, or just a trap that works for some foods and not others? I'm torn on ditching my metal tins for good, what's your experience with these things?

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dakota_taylor3928d ago

Happened to my buddy Ray last month, he bought one of those flexible silicone loaf pans and tried to bake a banana bread in it. Thing came out perfect, slid right out, but then he tried cornbread the next day and the whole thing basically fell apart into mush because the pan flexed too much when he tried to move it. He said he spent more time cleaning cornbread out of every little rib and corner than he did actually cooking it. So yeah, silicone seems like a one-trick pony for stuff that doesn't have a lot of fat or liquid, but the moment you push it, it just makes a mess. I'd say keep your metal tins for the messy stuff and use the silicone only for eggs and muffins, that's what I'd do anyway.