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Cati
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#1 Posted : Friday, January 20, 2012 6:23:45 PM(UTC)
"On Food and Cooking" Mc Gee goes into the effect shiny metal,dull metal and glass pans have on cooking time when used in baking .What effect do the flexible silicone pans have on cooking time?Can someone help?
vickster
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#2 Posted : Saturday, January 21, 2012 8:56:22 AM(UTC)
I use silicone pans frequently : muffin, bundt and cookie sheets. I have noticed no significant change in baking time.
wester
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#3 Posted : Saturday, January 21, 2012 10:31:39 AM(UTC)

I can't find any direct reference to the cooking times in On Food and Cooking. Do you mean the bit on utensil materials right at the back?


Anyway, I would think silicon is a poor conductor of heat (as it is warm to the touch, and they make oven mitts and oven pans out of it but no stovetop pans) so basically the bit about ceramics and glass applies - except they are not susceptible to mechanical stresses.

Cati
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#4 Posted : Saturday, January 21, 2012 2:16:12 PM(UTC)
Thanks Vickster and Wester. I was reading under cake pans on page 559. He says "A dull metal pan or a glass one (which also transmits radiant heat well) will cook a cake as much as 20% faster than a shiny pan, while a black surface tends to absorb heat quickly and cause rapid surface browning." He then goes on and mentions silicone and paper molds but doesn't say what effect they have on cooking time. I have the 2004 edition which I have only just purchased.
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