Most helpful critical review
4 of 5 people found the following review helpful
Floppy, a little scary to use for baking, but great for freezing
on January 13, 2014
While all silicone muffin pans are flexible, this one is downright floppy. You cannot get it into or out of the oven without using a cookie sheet to support it. My other silicone muffin pan from another manufacturer is thicker and sturdier, and i can hold it flat with two hands even when it's loaded up with batter.
Aside from that, it has all the usual benefits of silicone. It's pretty non-stick, you can press muffins out from below (once they've cooled) instead of trying to stick a knife or fork alone the side to pop them out, and you can throw it in the dishwasher when you're done.
I probably won't use this for baking. The slide-off-the-cookie-sheet maneuver can be fraught with peril. However, it'll do just fine for freezing. As an avid gardener, i end up with vastly more zucchini than i can use during the summer, so i shred it and freeze it so i can make zucchini muffins without paying too much for pallid, off-season zucchini at the market in January. Silicone muffin tins are perfect for this, since you can just flip them over and press the rounds out instead of letting them half-thaw so you can pry them out of a metal tin. Obviously, that works for other vegetables as well, and even eggs (you can freeze eggs to store them, but not in the shell - crack them into ice cube trays or muffin tins, freeze, then pop them out and into a plastic freezer bag).