Home cook, I started with a Trudeau Confetti mini-loaf pan last fall for bake sale baking. It is Wonderful stuff!!! I am now buying +pieces, when I’m able, where I have a baking pan need. Not ever going back to coated metal. When possible, I hope to be all silicone baking, short of high heat cast iron. Quick breads, more serious breads, muffins, cakes, individual layered meals, such a breeze. Everything browns beautifully in these silicone pans. The only thing I don’t do is use it for a very hot oven, like if a recipe calls for 425F or hotter, I choose black iron. Pros Rims: the rims and handles are reinforced, pans are easy to pick up and manage; there’s no unwanted collapsing, folding or wiggling. Non-stick: I have Never had non stick anything that performs like silicone, it’s just amazing. Remove a mini muffin with one poke. Remove them all in a few seconds. No sticking, no lost/broken/fractured product and no mess. Butter: I brush lightly, as advised by manufacturer, using softened butter on a silicone pastry brush = browning is beautiful top to bottom. Cookie sheet: I set the silicone pans on a cookie sheet for putting into the oven, not directly on the oven rack. Cleanup: literally a hot rinse will clean it completely and right now. No long soaks required. Thorough hand wash or dishwasher when you want, cleanup is just the easiest thing ever. Cons: none so far. Highly Recommended. In case, like me last fall, you haven’t tried silicone baking yet, maybe try one piece of Trudeau that’s right for your most messy, tricky, sticky, tough to get out in one piece, takes overnight soaks to clean the pan thing. The cost isn’t bad and I was blown away with results.
