Customer Reviews

KitchenAid Silicone Loaf Pan, Red

5 star:		(8)
4 star:		(0)
3 star:		(0)
2 star:		(2)
1 star:		(2)

 

 

I just made some banana bread in the silicone rubber loaf pan. It was a really weird experience. The loaf pan is a soft rubber and doesn't feel structural enough to bake anything. There are two main advantages. 1) Nothing sticks to silicone rubber. 2) The silicone rubber loaf pan is so flexible I could probably turn it inside out, and that makes it easy to remove baked items.

My banana bread is usually baked onto the metal non-stick loaf pan when it emerges from the oven. Then I let it cool and it steams in the pan and is essentially glued to the pan. The loaf comes out, but the crust has turned to goo and is stuck in the loaf pan. With the Kitchenaid silicone loaf pan, the loaf just popped right out. It wasn't too browned. It made a beautiful loaf, like a picture in a cookbook. The sides pooched out a little, but not badly.

There was no silicone oil or chemical smell as reported in other reviews. Perhaps that was caused by an earlier batch of bad bakeware, or using the silicone rubber pan under a broiler and overheating it? I baked at 350 F in an electric oven and the loaf pan seemed chemically inert and the banana bread tasted fine.

In addition to seeming weird, there are some functional differences. Compared to metal pans, I'd add some more time or bake at a higher temperature. And no more reaching in with one oven mitt and pulling out the pan. The silicone rubber loaf pan requires two hands and two oven mitts.

Because the silicone loaf pan is so incredibly nonstick, cleanup was extremely easy. My only problem? I just bought some nice metalic Kitchenaid nonstick bakeware. It's very nice, but the silicone rubber pan works so well it's like alien technology.

Did I mention it's *really* non-stick?

I did not have any problem with this silicone bakeware. It was wonderful. I followed the directions, sprayed lightly, baked, everything was absolutely perfect, and came out of the silicone bakeware like a dream (they advise that you let the food cool completely before trying to remove). Everything I cooked in each of my Kitchenaid silicone wares was fantastic and there was no silicone/plastic smell.

Silicone baking pans are extremely cool. Light and flexible, they store easily and don't deform even if you accidentally leave something heavy on them, and you can just peel them off your finished baked good. Since they cool down quickly, you can lift them without potholders after ~5 minutes out of the oven. Plus, I get that thrilling "the future is now" feeling whenever I use them, and sometimes I bake solely in order to be able to use the pan because it's just so cool.

Unfortunately, this pan and its sister, the 9x9 cake pan don't get clean --- whatever you bake leaves stains behind. No matter how many times I have soaked them in hot soapy water, put them in the dishwasher, or scrubbed them, there are white splotches from flour that has spilled and brown splotches from cocoa and a shiny oil film. Even with the stains, they work perfectly well, but I just try not to let my guests see them since they look somewhat questionable. Also, I would be wary of using them with foods with strong flavors like onions or garlic, so that I wouldn't end up with garlic flavored brownies in the future.

One reviewer noted that they get clean if you grease them, but I don't think that could prevent the oily film, since the problem there seems to be too much fat, not too little. It's possible that they have improved since I bought them last year, but you may want to look elsewhere to the silicone pans with shiny insides like the Roshco.

My kitchen is entirely Kitchenaid, so I was very excited when Kitchenaid released their silicone bakeware line. I love the color and the way they clean up very nicely. I also love that they do not get scratched or clank around in my cupboards. However, I have noticed that when I bake in these, I can smell the silicone. It even dominates over the smell of the cake or bread that I am making! I have also noticed (especially with this bread pan) that the silicone gives your dessert a slight silicone taste. I own the muffin pans, so I use paper baking cups to prevent this from happening, but with the loaf pan, there is no way around it.

I thought the loaf pan worked great, the sides did poof out a little making the loaf of bread a little wider than we normaly had in the past but no big deal. Following the directions of lightly spraying the pan the bread baked evenly and came out perfectly. There was not any silicon or rubbery smell what so ever.

I have this and mini-pans and muffin pans - all silicone. They are great. The biggest problem is that the bread tends to expand the sides of the soft pan so the sides are a bit wider. I never oil the pans and the bread pops out easily. The muffins too ususally since the recipe often has oil in it.

Great product. Never noticed any odd taste/smell.

These fail the "pinch test". If you pinch silicone it shouldn't change color. These turn white. They have embedded some kind of plasticizer in the pan. Silicone is fairly inert and heat resistant. Plastic is not. The plastic will evaporate out of the pan over time and the holes left will degrade the integrity of the pan.

Works like a charm. I also have the cookie sheets and the muffin pans.
No more stuck on baked goods.
Weird to get used to but fab!

I used this product to bake friendship bread. Works great. I must admit that I was a skeptic, but not any more.

Although product does not stick and you can touch sides without getting burnt, this is so flimsy to use that I just hate it. Would not recommend. Get the real deal!!