Average Reviews:
(More customer reviews)I just made some banana bread in the silicone rubber loaf pan. It was a really weird experience. The loaf pan is a soft rubber and doesn't feel structural enough to bake anything. There are two main advantages. 1) Nothing sticks to silicone rubber. 2) The silicone rubber loaf pan is so flexible I could probably turn it inside out, and that makes it easy to remove baked items.
My banana bread is usually baked onto the metal non-stick loaf pan when it emerges from the oven. Then I let it cool and it steams in the pan and is essentially glued to the pan. The loaf comes out, but the crust has turned to goo and is stuck in the loaf pan. With the Kitchenaid silicone loaf pan, the loaf just popped right out. It wasn't too browned. It made a beautiful loaf, like a picture in a cookbook. The sides pooched out a little, but not badly.
There was no silicone oil or chemical smell as reported in other reviews. Perhaps that was caused by an earlier batch of bad bakeware, or using the silicone rubber pan under a broiler and overheating it? I baked at 350 F in an electric oven and the loaf pan seemed chemically inert and the banana bread tasted fine.
In addition to seeming weird, there are some functional differences. Compared to metal pans, I'd add some more time or bake at a higher temperature. And no more reaching in with one oven mitt and pulling out the pan. The silicone rubber loaf pan requires two hands and two oven mitts.
Because the silicone loaf pan is so incredibly nonstick, cleanup was extremely easy. My only problem? I just bought some nice metalic Kitchenaid nonstick bakeware. It's very nice, but the silicone rubber pan works so well it's like alien technology.
Did I mention it's *really* non-stick?
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