Teflon-free bakeware

[cara1]

Is silicon a good alternative? I've been using teflon muffin and mini-muffin pans. I don't like using paper to line it. Can I use those silicon things? Is there a brand that's good? I've never seen the mini muffin size. TIA.

[miki]

I can't address food safety but I have heard that in many instances, silicone does not release cleanly. You may end up having to prep the interior surface in a silicone pan with flour/butter just as you would a regular metal surface. But I've heard good things about stoneware from people who have gotten away from Teflon.

[pritchettzoo]

Silicon also doesn't brown very well in my experience. You can get a non-Teflon pan and spray it with something like Baker's Joy (cooking spray plus flour) and it will release cleanly.

Anna
Mama to Gracie (Sept '03) and Eli (July '05)

[DebbieJ]

Big stoneware fan here!

~ deb
DS born at home 12/03
2 year check up: 25 lbs with clothes on and 35 inches!
BFARed for 20 months and 6 days
(Breastfeeding After Reduction is possible! www.bfar.org)

http://www.bfar.org/members/fora/style_avatars/Ribbons/18months-bfar.jpg

[daisymommy]

I am simply in LOVE with the Pampered Chef Stoneware I bought from Deb :) I bought the things I used most, like a rectangular stone to replace my cookie sheet, a round pizza stone, and a muffin pan/stone. I'm using them everyday! What I really love is that they were 95% non-stick from day one, and are getting more and more non-stick with each use. I love being Teflon free! :)

[cara1]

Pampered Chef doesn't have mini-muffin pans. Can you sell me on the stoneware concept, though?

[lynettefrancois]

You should probably make a separate post asking about stoneware- I'm sure you'll get lots of replies!! You season them before the first use (sort of like cast iron), then never use soap to clean. They give you a scraper, and I use a clean (designated for stones) dishbrush to clean my stoneware with hot water. You do have to run the oven a tiny bit hotter or longer, since the stone takes longer to heat than a metal pan, but it sure is hard to burn things on a stone! :D Everything seems to brown SO much more evenly (yes, I have tested cookies side by side with stones vs metal pans). I haven't been able to get a pizza crust to crisp up on the bottom, but I'm sure there's a trick to that. Maybe preheat the stone? I don't bake that often, so I'd love hear what others have to say about them.