Customer Reviews

KitchenAid Silicone 6-in-1 Loaf Pan with Sled, Red

5 star:		(9)
4 star:		(2)
3 star:		(4)
2 star:		(1)
1 star:		(3)

 

 

It's wobbly and flexible, with a sturdy base to easily get it into and out of the oven - but at 18" x 13" (appx) - it's hard to store unless you have extra room.

Like a previous reviewer said, it does give off a rubbery smell and I've noticed a smoky kitchen, too, when I oil or grease the silicon prior to baking with it.

BUT it does work as promised, and the three things I've used it for (corn bread, banana bread, and blackberry muffin bread) all came out perfect, even and brown on all sides, and they slid out of the silicone without a problem.

So, if you can figure out how to eliminate the smoky kitchen (maybe it's me) - and if you have somewhere to store such a large item - then you can't go wrong.

I bought this pan based on KitchenAid's (well-earned) good reputation and my excellent experience with silicone baking mats (Matfer Exopat). Unfortunately, this pan does not perform anything like silicone baking mats, and it's surprising KitchenAid would put its name on it. A couple of hints that this would not work: first, this pan's silicone is not the same shiny, slick stuff as the Matfer or Silpat baking mats--you can see it and feel it in its dull, rougher texture. Second, the brief instructions call for oiling the pan (!)--why should silicone have to be oiled? I went ahead anyway, with horrible results. Cranberry-orange loaves stuck badly and fell apart; french bread and honey-wheat bread stuck; bar cookies stuck....The highest temperature I used was 385 degrees, and yet the pan gave off a synthetic, burning rubber smell each time--disconcerting, to say the least. I really wanted this pan to work, but unfortunately it does not.

I just used this to make mini cornbreads that turned out delicious! I thought it would come with a recipe book (most kitchen items do) but there is nothing different about cooking with this versus metal cookware. Recipes are the same (for the cornbread make enough batter for two or three regular-sized loaves).

Be sure to use the included sled when filling and baking - put the pan in the sled and then both right into the oven. The pan by itself is too flexible, and manuevering without the sled would make a big mess.

The cornbreads easily popped out of the pan. No loosening, cooling, or scraping involved. The cleanup was incredibly fast, just a swish through soapy water.

Over time, silicone may be the way to replace those clunky metal pans (ever try to quietly get pots and pans out of the cupboard for a surprise breakfast?)! I suspect the non-stick will not quickly wear off since it is solid material through and through. I'm hoping durability will make this a good long-term choice.

I love this pan for baking 6 mini loaves at a time. They come out great. I have tried putting it in the dishwasher and hand washing it and I couldn't get it clean. It flops too much in the dishwasher. When I hand wash it, it looks clean and then it dries and is still dirty. I still use it anyway.

I bake a LOT of sweet breads and this pan is such a timesaver. The sled is wonderful for support and allows the bread loaves to brown evenly. I use a non-stick spray before filling the pan and lower the recipe temperature 25º to 50º for better results. The baked product comes out very easily and holds it shape nicely. After taking out the baked goods, I simply set the pan in the bottom of the sink and fill with warm soapy water. After 5 to 10 minutes it cleans up quite easily. It is so flexible that you can push the pan shapes upward to clean the joint corners faster.

Let me just say don't listen to the person that said that this stuff sticks! We put sticky cinnamon rolls 2 per slot and they came out like a dream with a candy like bottom, and oh were they good! I also baked homemade bread in them for a party and everyone (who were older than I) wanted MY recipe. I am a good cook, but the pans held in the moisture and made the bread very tasty. If you're a smart cook...you're gonna "grease" your bread pans. That's just what you do. These are great...great...great...we can't wait for even more different type pans to come out to replace all the metal ones I own. KitchenAid is a good brand never think different. Buy these while they are a great deal, you won't regret it. I know I don't

I love cooking with this pan. I haven't noticed an unpleasant smell as other reviewers have, it's wonderfully nonstick and all around works great. Overall, I'm thrilled with this pan until I have to wash it. I do not have a dishwasher, so you might not encounter the same problems, but I find it incredibly hard to clean--it stains and if batter burns anywhere, it's pretty much adhered to the surface of the silicone. Using it is a joy but cleanup is a huge chore.

I used this pan and had great results with it! Just make sure you spray the pan really well with a spray oil or Pam to ensure your baked goods do not stick.

This was my first foray into the world of silicone bakeware. As far as a product goes, it is OK. The sled gives it some much needed stability. Kitchenaid silicone is very well made. There...it has earned it's two stars. Aside from that, I am NOT a fan of silicone bakeware. I have tried non-stick bakeware (this was big when I got married, and I recieved a set for our wedding), cheapie pans from the discount store, silicone, and pure aluminum. In my book, the pure aluminum bakeware always wins hands down against any other products. Non-stick has a dark finish that retains heat and overbrowns baked goods even if they're still 'raw' on the inside. Cheapie pans rust and are cheap in the meanest sense of the word...save your $2. And here is my diatribe on Silicone...
Silicone CONS: smells strongly 'chemically' (to coin a phrase :) for the first several uses, and is just floppy and annoying to work with. It is also VERY hot coming out of the oven, and cools SLOWLY. A giant floppy HOT pan is not my idea of fun. I have also noticed that a giant red plastic pan of hot muffins is a major draw to my kids. The pan may look Little Tikes, but it is HOT! I have to use a cookie pan under it to keep it stabilized, but I think this affects the heat circulation in the oven. Another drawback to Silicone bakeware is actually touted as a 'plus': You can 'save space' by storing it rolled up!. Hello. It takes up the same mass rolled or flat, you'd have to bunjie cord the stuff to keep it rolled, none of the pieces 'nest' together, and pretty much would need to devote a drawer or wide flat storage space for your collection of bakeware. I store my bakeware standing up...which is not an option for floppy silicone. The floppyness can also affect the finished shape of your baked goods, and is ANNOYING when you're trying to loosed and remove baked items. Silicone also holds dust, is not 'scrubbable'...and let's face it. It's just WIERD.
Silicone PROs: it makes great spatulas/scrapers and good flat hot pads (not mits...they're too stiff and wierd feeling). I'm trying people. I was really excited to use the wonder-stuff in my kitchen, but it's just not working out. :)

Why I LOVE aluminum...(and just because it is silvery metal doesn't mean that it's aluminum)
-it's non-stick naturally...try putting a sheet of aluminum foil down on your cookie pan or cassarole next time you bake. Let the pan cool for a minute, and the aluminum lifts right off and the food peels right off it easily!
-Aluminum is light colored and is an EXCELLENT conductor of heat. Which means that the muffin pan reaches the same temp as the hot oven within nanoseconds, and when you remove the hot pan from the oven, it cools quickly to room temperature.
-Aluminum is the bakeware of choice in commercial kitchens because of it's excellent conductive properties...plus it's lightweight.
-It is inexpensive, fairly easy to find, and has been made for years. I'm still using Grandma's muffin tins from the 1950's!
-Aluminum pans nest together and store flat or upright.
-Though it has been touted as dangerous for cooking-pots (it can leach Aluminum into acidic foods like Chili if you simmer in an aluminum pot), that is really not a consideration for baked goods. (Unless your brownies are really acidic :)

So before purchasing a bread rack/pan for six mini loaves, just envision how easily those six aluminum mini loaf pans would nest and store as opposed to the giant floppy pan with sled. And for heaven sakes...use muffin and bread liners to cut down on the washing :)

I can't get past the chemical odor this pan gives off when baking. I was baking only at 350 degrees and the chemical smell overwhelmed the fresh baking cake aroma. The best part of baking is gone.....the results were good but the smell....can this be dangerous like teflon fumes???