I recently had a question on Facebook today from one of my friends asking me what I think about silicone cake pans, so I thought I'd jot down a few things that come to mind.

Firstly, what I mean by silicone cake pans are those ones that come in various colours and feel like rubber.

There are many brands now on the market and although I haven't used them all, of the ones I have used, I find all much of a muchness.

The choice of whether to use silicone or metal (regardless of which metal) of course is preference. Each has their pros and cons, here's a few things to consider before making your choice…

Silicone Features

  • Are generally and permanently non-stick and will not flake, fade or wear off.
  • Unmoulding is easy.
  • They cool quickly – the rim of the pan will be cool to the touch within a few minutes after being removed from the oven.
  • Baked goods brown beautifully and evenly and completely with no burnt bottoms or edges (providing your oven is not too hot or you don't over cook the batter).
  • Silicone bakeware stops baking when you remove it from the oven and it will never retain odours from the foods that you are cooking.
  • Safe for use in the oven, microwave and freezer. Silicone is usually tested to withstand temperatures from -60 to 260