Silicone

The most recent in baking pan options, silicone takes the most getting used to. Silicone does not become hot in the oven, so it does not promote browning. Items like muffins can be unexpectedly soft, and even seem steamed—a crust on the outside of the muffins to keep them from falling apart might be desired. Silicone pans are good for other recipes for that same reason. For a Bundt cake that has to spend 60 to 80 minutes in the oven, a silicone pan ensures it won’t overcolour. Since silicone does not stick and is so flexible, it makes cakes easy to remove from the pan—simply peel the pan off. When using silicone, remember to place the flexible pan onto a metal baking tray (which will conduct the heat through the bottom of the silicone pan, by the way), before filling it and lifting it to the oven, and be wary of very fluid batters, as they may bulge the pan, resulting in an oddly shaped loaf or cake.