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Mrs. Anderson’s Baking Silicone 12-Cup Muffin Pan Baking Mold, BPA Free, Non-Stick European-Grade Silicone, 13.5 x 10 x 1.25-Inches
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- Mrs. Anderson’s Silicone Muffin Pan for baking muffin recipes, cupcakes, popovers, and mini cheesecakes with quick food release and easier cleanup
- Higher tested European-grade silicone is stronger, more flexible and durable to maintain its original shape and non-stick qualities through more uses
- Makes 12 standard-sized muffins; great for muffins, cupcakes, popovers, mini cheesecakes, gelatins, and more
- Sturdy design stands on its own; flexes to pop out foods with ease; naturally non-stick for quick release; no stuck-on foods or messy cleanup
- BPA free; instructions included; safe for use in the freezer, microwave and oven (to 500-degrees Fahrenheit); dishwasher safe for easy cleanup
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This item Mrs. Anderson’s Baking Silicone 12-Cup Muffin Pan Baking Mold, BPA Free, Non-Stick European-Grade Silicone, 13.5 x 10 x 1.25-Inches
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Mrs. Anderson’s Silicone Muffin Pan is perfect for baking muffin recipes, cupcakes, popovers, and mini cheesecakes. Made from 100-percent European-grade silicone, Mrs. Anderson’s specialty bakeware offers the same quick food release and easy cleanup as FDA-approved silicone but is even more flexible and durable to maintain its original shape and non-stick qualities through more uses. Designed with ample support to stand on its own, yet flexible enough to unmold foods with a gentle twist. Subjected to higher standards of testing for a superior food grade silicone, European-grade silicone baking pans maintain their elasticity and flexibility longer, and are stronger and more durable to withstand everyday stress and strain, like twisting to unmold and release foods, yet bounce back to their original shape. Their non-stick property is maintained through more uses than other baking molds in an even wider range of temperatures, from -40-degrees to 500-degrees Fahrenheit, for an amazing baking experience every time. Mrs. Anderson’s Silicone Muffin Pan is easy to use. Simply place it on a cookie sheet, pour in batter, and bake according to recipe. Great for baking muffins, cupcakes, popovers, mini cheesecakes, making gelatins, and more. Safe to use from freezer to oven, microwave and dishwasher. BPA free. Includes instructions. Flexible and naturally non-stick to release foods with ease. Dishwasher safe for easy cleanup. Do not use knives, scrapers, brushes or cutters. Never cut in the pan. Brought to you by HIC Harold Import Co.
Top customer reviews
Supposedly a test for 100% silicone is to push on the pan and stretch it apart. If you see white when it stretches, it's not all silicone. I have done that test on a similar pan at the store and saw white. When you do that to this pan, it's the same color all the time.
I have never baked with it, so I can't comment on the clean up or effectiveness for that application.
* this one (silicone)
* a metal non-stick one, specifically "Chicago Metallic 26631 12-Cup Nonstick Madeleine Pan" (http://www.amazon.com/gp/product/B00134LXEY/ref=oss_product)
I made a batch of Nutella madeleines, same batter, same oven, both put in at the same time.
I put the silicone pan on top of a cookie sheet because otherwise you can't keep it nice and flat in the oven.
Here are the difference I noticed:
* major complaint: the bottom of the madeleines (the part touching the pan) was all sticky/gooey from the moisture trapped between the silicone and the batter and because the silicone doesn't heat up so it doesn't get cooked like it should on that side. Metal ones were nice and crispy on both sides
* minor complaints:
- I had to leave them in longer than the ones in the metal pan.
- they were also harder to take out of the pan than the non-stick, where they just slipped off.
Basically, nothing wrong with the product itself, it's just that I wouldn't use silicone for madeleines. We ate all the ones from the other pan first because they turned out better (who wants gooey madeleine sticking to your finger?).