I tried out the silicone cookie sheet yesterday using a shake & bake
(homemade mix) chicken. Normally, the chicken sticks to the regular
cookie sheet and I have to soak it. This time, no stickage at all! I
washed the silicone cookie sheet in hot soapy water. There is some
discolouration but this is normal if cooking acid food, according to the
instructions. The discolouration will not affect performance. My only
complaint with silicone bakeware so far is the colours available. The
muffin pan is a deep read that doesn't match my kitchen but is bearable.
The cookie sheet is a neon lime green that almost hurts the eyes! I
wonder why they don't use a more neutral colour. The blue colour of the
silicone utensils is rather nice though.

Rick Rider wrote:

> On Tue, 08 Mar 2005 13:10:41 -0500, Serendipity > wrote:
>
>
>>I tried out the silicone cookie sheet yesterday using a shake & bake
>>(homemade mix) chicken. Normally, the chicken sticks to the regular
>>cookie sheet and I have to soak it. This time, no stickage at all! I
>>washed the silicone cookie sheet in hot soapy water. There is some
>>discolouration but this is normal if cooking acid food, according to the
>>instructions. The discolouration will not affect performance. My only
>>complaint with silicone bakeware so far is the colours available. The
>>muffin pan is a deep read that doesn't match my kitchen but is bearable.
>> The cookie sheet is a neon lime green that almost hurts the eyes! I
>>wonder why they don't use a more neutral colour. The blue colour of the
>>silicone utensils is rather nice though.
>
>
>
> There was an article in the food section of today's paper ("The Oregonian" in Portland,
> OR) that discussed these. It indicated that "professional" silicone cookware, which has
> been around for quite some time, in grey or burnt orange only. Recently it has become
> available to consumers in a myriad of colors.

I saw the burnt orange silicone cookware at a restaraunt suppy store.
The next time I go, I plan to pick up a couple more pieces.
>
> It also indicated that cheaper versions had fillers in the silicone. The article
> mentioned a "twist test' to determine quality.
>
> "Pinch the walls and twist. If a white indentation forms at the crease, chances
> are fillers were used to bulk up the silicone."

Interesting! Mine passed the pince test since no white indentation
formed. That's good to know.
>
> It also said that the professional bakeware could withstand temps up to 900 degrees F but
> allowed that most home cooks would never need to bake at temps higher than 400 - 500
> degrees F.
>
> While it is highly flexible, and could cause you to toss your muffins all over the kitchen
> if not careful, it seems like it might be a good addition to the supply of equipment
> available.

My muffin pan came with a non-stick sled. This is a wire form in which
the muffin pan sits while filling and baking.
>
> Interesting.
>
>
>
>
>
>
>

"It also indicated that cheaper versions had fillers in the silicone.
The article
mentioned a "twist test' to determine quality."

There's no reason to figure right away that fillers are a bad thing.
They'll affect the flexability for sure.
I doubt they'll affect the release function or the heat resisitance.

Enjoy the colors. There's enough drabness in life. The random
appearance of that lime
green in your life is probably serendipity.

Greg Zywicki