A few weeks ago, when I was preparing The Original Redhead's Birthday Dinner Extraordinaire, I got the chance to use silicone bakeware for the first time. I have a silicone pastry brush that I adore - it's so much easier to clean and use than my old bristle one (no clumps!). And I love silicone spatulas.
The bakeware, though, I was not as impressed with for one reason: I seemed to burn things.
I made the birthday cake, a vegetarian version of the chicken tetrazinni (which I guess would just be tetrazzini?), and a pan of dressing. While they were all edible - okay, they were all yummy - they all got very crispy on the bottom. The rest of it was seemed to cook at the rate of what I would expect from my regular bakeware.
Now, it is very possible that I might have been distracted from all the in-depth conversations of world peace and Other Weighty Matters such as which wine bottle should be opened next. But I'm a little hesitant to use silicone again, at least when I'm trying to impress other people with my mad cooking skillz.
Anyone have an opinion?