There is a lovely new set of Circulon2 tucked in my cooking cupboard, and a
second pizza stone resting silently in preparation for a night of pizza or
bread making. I added several pieces of Calphalon Silicone bakeware and some
doo dads and gadgets with gift cards. It's like having a whole new kitchen.
Chili, spaghetti sauce with Italian sausage and vegetable beef soup have all
already made their 2007 premiere in the new cookery. This weekend, it's time
for chicken and dumplings.

The shopping bug will probably hit as we pass Tracy outlets this weekend on
the way to pick up the 11 year old at the airport.

Any pointers on the silicone bakeware would be most appreciated, I have
never used it before but am dying to try. Also, I need a good spring-form
pan, any favorites out there?

I have gained so much just reading all your posts and hope there are some
all knowing cooks here who can offer expertise in the use of silicone
bakeware and tips for where shop in San Francisco, Pleasanton, Tracy
(California) area?

Thanks

Cindi

OB Food: reheated vegetable beef soup with big fat Quincy's yeast rolls (oh
how I miss Quincy's restaurants)

Cindi - HappyMamatoThree wrote:
>
> Any pointers on the silicone bakeware would be most appreciated, I have
> never used it before but am dying to try. Also, I need a good spring-form
> pan, any favorites out there?

In my opinion, Kaiser springform pans can't be beat - they are
essentially non-stick, but have a slick surface. Mine has never
leaked. They run about $20-30.

N.

Cindi - HappyMamatoThree said...

> Any pointers on the silicone bakeware would be most appreciated, I have
> never used it before but am dying to try.


Cindi,

Remember silicon bakeware gets HOT. I mistakenly thought it stayed cool like
microwave safe products and burned the hell out of my fingers in an instant
the first time I used it! My worst kitchen blunder in ages.

The other caveat is to pay attention to it's "flimsyness" (??) as you carry
it, i.e., handle with extreme care!

Andy

"Andy" <q> wrote in message ...
> Cindi - HappyMamatoThree said...
>
>> Any pointers on the silicone bakeware would be most appreciated, I have
>> never used it before but am dying to try.
>
>
> Cindi,
>
> Remember silicon bakeware gets HOT. I mistakenly thought it stayed cool
> like
> microwave safe products and burned the hell out of my fingers in an
> instant
> the first time I used it! My worst kitchen blunder in ages.
>
> The other caveat is to pay attention to it's "flimsyness" (??) as you
> carry
> it, i.e., handle with extreme care!
>
Thanks Andy

More shiny burn scars on my hands would not be an attractive addition.

Cindi

> Andy

On Thu, 11 Jan 2007 12:05:51 -0800, "Cindi - HappyMamatoThree"
> wrote:


>
>Any pointers on the silicone bakeware would be most appreciated, I have
>never used it before but am dying to try. Also, I need a good spring-form
>pan, any favorites out there?
>
>I have gained so much just reading all your posts and hope there are some
>all knowing cooks here who can offer expertise in the use of silicone
>bakeware and tips for where shop in San Francisco, Pleasanton, Tracy
>(California) area?

There is a really good article on it in the NYT food section this
week. If you haven't already registered for the site, you will have
to, to see this article.

http://www.nytimes.com/2007/01/10/di...ng&oref=slogin

Christine

On Thu, 11 Jan 2007 15:43:15 -0600, Andy <q> wrote:


>
>Remember silicon bakeware gets HOT. I mistakenly thought it stayed cool like
>microwave safe products and burned the hell out of my fingers in an instant
>the first time I used it! My worst kitchen blunder in ages.
According to the article in the NYT food section, there is some silcon
bakeware that has fillers in the silicon. That type of silicone
bakeware gets hot, but according to the article, the true silicon
bakeware will not get hot.

http://www.nytimes.com/2007/01/10/di...ng&oref=slogin

Christine