As their name implies, silicone baking pans (as well as mats and molds) are baking accessories constructed from flexible silicone material similar to plastic or rubber. “However, unlike plastic and rubber, they can withstand the high temperatures of an oven without damage,” says Trung Vu, chef-instructor of pastry and baking arts at the Institute of Culinary Education’s New York City campus.
I’ve always been fascinated by how silicone bakeware feels almost like a hybrid between rubber and plastic, yet it’s tough enough to handle the heat of an oven—up to 400°F for most brands. This durability comes from silicone’s unique chemical structure, a polymer made of silicon, oxygen, and other elements, which gives it both flexibility and heat resistance. If you’re curious about safety, food-grade silicone is rigorously tested to ensure it’s free from harmful chemicals like BPA, making it a reliable choice for baking. I’ve found that checking the manufacturer’s specs for “food-grade” certification gives me peace of mind, especially when I’m baking for my family. Plus, the flexibility makes it a breeze to pop out baked goods, which is a lifesaver when you’re dealing with delicate recipes.
When to Use Silicone Bakeware
Individual or small-size cakes and pastries are when Trung uses silicone pans. Delicate cakes like flourless cakes are a great candidate, says Stephanie Bishop, online chef instructor baking and pastry arts, Auguste Escoffier School of Culinary Arts. Intricate shapes are where silicone pans really come into their own, says Michelle Doll-Olson, senior culinary development manager at HelloFresh and author of Essential Tools, Tips & Techniques for the Home Cook. Savory baking and egg dishes like quiches benefit from the natural nonstick surface of silicone bakeware according to Bishop. Beyond baking: mousses and gelatin desserts are perfect for silicone bakeware, says Bishop. When molding chocolate, silicone molds are perfect. Cookies and macarons bake well when a silicone mat (often known as a Silpat) is used to line the baking sheet. It acts as an insulator and promotes even baking.
I’ve noticed that silicone bakeware is a go-to for recipes where precision and presentation matter. For example, when I tried making mini lemon tarts in a silicone mold, the intricate fluted edges came out perfectly without any sticking—something I’ve struggled with using metal pans. The nonstick surface is a game-changer for quiches, too; I made a spinach and feta quiche last weekend, and it slid right out without a crumb left behind. If you’re into making chocolates or candies, silicone molds are a dream because they let you create detailed shapes without the hassle of tempering issues. One tip I’ve learned: for cookies, a silicone mat ensures they don’t spread too much, giving you that uniform, bakery-style look. Just make sure to match the mold size to your recipe—too big, and you’ll end up with thin, uneven results.
The Benefits of Using Silicone Bakeware
It’s nonstick: Perhaps the biggest perk of baking with silicone is that because it is nonstick, it typically eliminates the need for greasing or oiling pans. Because silicone bakeware is flexible and nonstick, unmolding a cake is hassle-free, says Bishop. But the pros of using silicone bakeware go beyond that key factor. Following are a few of the other benefits of using silicone bakeware, according to Bishop.
It comes in intricate shapes and patterns: Go beyond the square or round; silicone bakeware comes in a wide variety of shapes. Silicone baking pans are fabricated in intricate shapes and patterns not available in metal, giving the baker endless options, and because it is so flexible, cakes can take on ornate patterns and release from the pan cleanly.
It’s easy to clean: Silicone pans are easy to clean in the dishwasher and store, and unlike metal bakeware, they won’t chip, dent, stretch, or rust.
It goes from oven to freezer: The material is safe to freeze and heat (check with the manufacturer to what degree and be sure it indicates that it is food grade), and it can go straight from the oven to the freezer.
The nonstick quality of silicone bakeware is honestly a lifesaver when you’re in a rush. I’ve baked everything from muffins to gelatin desserts, and not having to scrub stuck-on bits afterward is a huge win. The variety of shapes is another perk—last holiday season, I used a snowflake-shaped silicone mold for my pound cakes, and they were a hit at the party. From a cost perspective, silicone pans are often priced similarly to mid-range metal pans (think $10-$20 for a good mold), but their durability means you won’t need to replace them as often. One thing I love is how they transition from oven to freezer without a hitch—perfect for prepping desserts like cheesecakes that need to set overnight. Just double-check that your silicone is food-grade, as some cheaper options might not hold up as well under high heat.
Cons of Using Silicone Baking Pans
Doll-Olson and Vu share some potential drawbacks of baking with silicone pans:
Doesn’t brown the exterior: Silicone is an insulator and so cakes and baked goods do not color as well as in metal pans, which are a better conductor of heat. This is why many chefs prefer to use silicone bakeware only for small, individual-sized cakes. Larger pans exacerbate the heat and color problem.
Difficult to move: It’s wiggly. While silicone tends to bake very evenly, you need to use a sheet tray to stabilize it, which may cause it to heat unevenly. Plus, anyone who’s ever filled a mold and tried to move it to the oven on a tray knows how messy things can get.
Delicate: While silicone works in a hot oven up to 400 degrees Fahrenheit, it shouldn’t be kept near an open flame as it will start to melt. And it can tear, so knives should not be used to release cakes from silicone pans (they generally aren’t necessary).
Not nonstick for every recipe: Even though silicone bakeware is generally nonstick, certain recipes, especially those lower in fat, may stick a little.
I’ve run into the browning issue myself—my last attempt at a large chocolate cake in a silicone pan looked a bit pale compared to what I’d get with a metal one. It tasted great, but if you’re after that golden crust, you might need to tweak things a bit. The wiggly nature of silicone can be a pain, too; I learned the hard way to always place the mold on a baking sheet before filling it, after a near-disaster trying to carry a full mold to the oven. On the durability front, I’ve noticed that cheaper silicone pans can develop small tears over time, especially if you’re not careful during cleaning. For low-fat recipes, I’ve had to lightly grease the pan to avoid sticking, which kind of defeats the nonstick appeal. My workaround? Stick to smaller molds for things like cupcakes or mini loaves where these issues are less noticeable.
Pro Tips for Success With Silicone Bakeware
Compared to other baking vessels or surfaces, silicone bakeware is pretty low-maintenance. You don’t need to season it, and you can also pop it in the dishwasher for cleaning.
Before using for the first time: Simply rinse and wipe dry your silicone bakeware, and you’re good to go, says Vu.
Cleaning: After using a silicone baking pan, rinse it and wipe it down again. Use a diluted or mild detergent only if needed, says Vu. Run it through the dishwasher if needed.
Drying: While you can leave it out on the counter for air drying, if you’re in a rush to put it away, Vu says you can pop your silicone bakeware into a warm oven for two to three minutes to dry it.
Storing: To store silicone bakeware, simply lie it flat; you can roll silicone mats if you’d like. Be sure not to bend or fold your silicone bakeware, as that can lead to damage.
Using: Always place silicone baking pans on a sheet pan before transferring them to the oven. Remember, because silicone bakeware is flexible, it becomes very difficult to move once filled.
Filling silicone bakeware: Doll-Olson and Vu both recommend piping batter into an intricate mold, saying it is the best way to prevent overfilling silicone bakeware and also to control the batter so it is poured evenly and that all interior cavities are properly filled. The exception to this method is when the cavity is large, then Vu says he just pours the batter. When filling a particularly intricate mold, Doll-Olson recommends a pastry brush to dab the batter in and tapping the mold after filling to release any bubbles.
One trick I’ve picked up is to chill my silicone molds in the fridge for a few minutes before filling them with batter—it helps the batter set slightly and reduces the chance of spills when moving to the oven. When piping batter, I use a basic plastic piping bag (you can snag one for a couple of bucks at most kitchen stores), and it makes filling those tiny, intricate molds so much easier. For cleaning, I usually just rinse with warm water, but if there’s any residue, a quick soak with a drop of dish soap does the trick. I’ve also found that storing silicone mats rolled up in a drawer saves space without causing damage, as long as you don’t crease them. If you’re new to silicone, start with simpler molds to get the hang of it—trust me, it’ll save you some frustration.
Adjusting Baking Times and Temperatures
Home bakers often are concerned about baking times when they use silicone pans. Does silicone bakeware take longer to bake? Yes, silicone is an insulator and so doesn’t conduct heat as efficiently as metal pans. This means it takes longer to get hot, which can increase the bake time of your product by a few minutes, says Bishop. She suggests checking your baked good at the normal suggested time for doneness; this ensures that you don’t overbake it. Also, remember that you will most likely need to increase the bake time by five to 10 minutes. Do this in small increments to get the perfect bake, she says. Our experts note that tweaking baking times is more of an art than a precise science. If you are not getting the color you want when you use silicone bakeware, experiment with raising the temperature and shortening the cooking time, says Vu.
I’ve had to play around with baking times a lot when using silicone pans. For instance, my go-to muffin recipe, which takes about 20 minutes in a metal pan, needed an extra 7 minutes in silicone to get that perfect dome. The science behind this is simple: silicone’s insulating properties slow down heat transfer, so the batter heats up more gradually. A trick I’ve found helpful is to bump up the oven temp by about 10°F for the last few minutes if I want a bit more color, but I always keep a close eye to avoid overbaking. If you’re baking something like a dense pound cake, start checking for doneness early with a toothpick—silicone can sometimes trick you into thinking it’s done when it’s not. Patience is key here, but the results are worth it.
When You Should Grease Silicone Baking Pans and Molds
Silicone baking utensils are mostly nonstick. Bishop says their slippery nature and flexibility—which lead to easy unmolding—are two reasons she likes them so much. She generally does not grease silicone pans unless she is making a lower-fat recipe or using an intricate mold. If a silicone pan does require greasing, Bishop recommends lightly buttering the bottom and sides of the mold and dusting it with flour or cocoa powder, whichever suits your recipe: One approach for removing baked goods from silicone pans is to cool completely, then freeze the item, still in the silicone mold, overnight. Once it has frozen, the mold is easy to peel away from the cake. Use a clean, dry pastry brush to cover the mold in a light coating of butter. Excess butter can cause your baked goods to be greasy. Then, add a few tablespoons of flour or cocoa powder, depending on the recipe. Use flour for a light cake and cocoa powder for a chocolate cake. Swirl the mold carefully, covering all the butter with the flour or cocoa powder. Tap out the excess. As an alternative, Vu suggests misting the interior of a silicone baking pan with nonstick cooking spray for even easier removal of baked goods.
I’ve found that greasing silicone pans is rarely necessary, but for low-fat recipes like angel food cake, a light dusting of flour after buttering makes all the difference. The freezing trick Bishop mentions is genius—I tried it with a delicate mousse cake, and it popped out like a charm after a night in the freezer. If you’re using cocoa powder for chocolate recipes, go easy; too much can leave a bitter coating. I also keep a can of nonstick spray handy for quick jobs—it’s a time-saver and works just as well. One thing to watch out for: don’t overdo the butter, or you’ll end up with greasy edges, which happened to me once with a batch of brownies. Live and learn, right?
