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Item Description
Gone are the days of clattering baking pans when the household baker is at work. This professional-level silicone bakeware is quiet and so flexible that it folds up for storage in tight spaces. Made of FDA-approved food-grade silicone, this 9-1/2-by-2-1/2-inch round cake pan is oven-safe to 428 degrees Fahrenheit and provides even heat distribution so your chocolate cake comes out moist and delicious. The pan is nonporous and won’t retain the odors or flavors of your food after cooking. This bakeware also has a high-gloss nonstick finish on its interior for easier removal of your baked goods and faster cleanup. And, if that’s not enough, this cake mold cools down faster than traditional bakeware and is also microwave-, freezer- (down to 58 degrees Fahrenheit), and dishwasher-safe. SilconeZone’s revolutionary bakeware is covered by a lifetime guarantee. --Cristina Vaamonde
Pros
- 9-1/2-by 2-1/2-inch round cake pan made of FDA-approved food-grade silicone
- Oven-safe to 428 degrees F; cooks and browns evenly; quick and even cooling
- Microwave-, freezer-, and dishwasher-safe
- High-gloss nonstick finish releases foods easily, won�t retain food odors
- Flexible, space-saving construction; lifetime guarantee
User Opinions
Penny L. Tidwell
I was afraid to try using silicone for fear I would be wasting my money but not only were these pans worth the price I also got the best cake out of it too. I am happy with it and I have ordered more silicone pans since I got these.
Valerie
This is my first piece of silicone bake ware and I must say it's a lot different than traditional pans. This particular one is a bit unstable but for the size it doesn't get too out of control, I wouldn't want to get a bigger one though for fear of losing it all together! If you're looking to get rid of that non stick spray then this is not the pan for you. You still have to spray it down before putting your mix in there but the flexibility of it makes it easier to get out. Since the pan is able to move and bend around it makes getting the cake (or whatever) out much easier than with the traditional pans. Another good thing is that it doesn't burn! In any other pan if you get some on the rim and forget to clean it off before putting it in the oven you always get that burned spot and it stays there FOREVER! Not with this! After you get done baking the random little piece just flakes off like it was never there to begin with. Clean up couldn't be easier since all you need is a wet rag. You do need to throw it in the dishwasher occasionally since some food smells will hang around for a little while after baking. All in all I like it, enough so that I bought some more to use!
Pierce H. Thompson
I could not agree more with Jerry i h. I had failure one last weekend with sticky buns -- burned on bottom, hard and dry -- even though I know this recipe blind-folded. The birds got a treat. This weekend I reduced the oven temperature by 25 degrees and placed the rack in the middle of the oven to make ginger bread. I watched, smelled, and took the ginger bread out way early. Still slightly burned on the bottom. It's going to be edible -- but not perfect.I would like to make this product work -- it was a gift - and I got many pieces, but I'm not sure I want to waste eggs, butter and flour to bake for the birds.
Lookup: 9-1/2-Inch Round Cake
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