Delicooks

Before silicon there was not a lot of choice as practically everything was made from metal, today there is an overwhelming selection, perhaps that is why we have so many questions, which is better?  Is one more practical than the other?  Currently baking trays are made of a variety of materials as shown below:

• Aluminum
• Silicone
• Glass
• Stoneware

SILICONE MOULDS  

Many people wrongly believe that silicone is made from plastic, whereas silicone is found in sand, quartz and rocks.  There are many types of compositions, but platinum silicone has special characteristics which are perfect when using for food products or medicinal purposes such as children’s dummies or teats for bottles etc.  Silicone is a soft, non-staining product and has no wear and tear.  The main features of platinum silicone are that the material is harmless, odorless, and tasteless and can be made sterile.  It has great flexibility which is good for storage and release of the baking product.  It has a high resistance to temperature (from -60 to 220 degrees), so is perfect for the use in ovens, microwaves, freezer and dishwashers.  It is nonstick and has an easy release.  And one only needs to lubricate it the first time of use to optimize its nonstick properties, so it is naturally healthier as there is no extra need for fat or oil.  As it’s so flexible when turning out your baking products you can achieve an aesthetically pleasing look.  Also it is a reusable product and as its composition is made of rock and sand it is a “green” product.
On the negative side because of it flexibility it can be a bit unstable, so to avoid spills it is best to place the oven rack on a table with the mould on top before placing it in the oven.  Also the larger the mould the more difficult it is to remove the product.  In general they are useful for all types of recipes hot or cold, sweet or salty, including pies, cakes, pastries, quiches, ice-cream, jelly, mousse, puddings etc…, they come in all shapes and sizes for example a tray for muffins or a pan for cold panacotta.

Aluminum moulds  

This is still the most commonly used type of mould although it is gradually being replaced with silicone. Although it is still recommended for recipes requiring a high temperature to raise the dough, especially sourdoughs.  Also certain breads can only obtain a golden color by using a metal mould (i.e. a loaf or pizza mould with a perforated base).  Also another advantage with aluminum is the detachable bottoms which make it easier to release the cake etc.

Ceramic or stoneware moulds

Cast stoneware is suitable for microwaves and can be used in high temperature but does not provide any major advantages over the previous moulds described except for looking beautiful when presented directly on to the table.