Anyone who bakes a lot knows better than anyone how important it is to have the right baking utensils at home. We would even dare to say that your baking will fall or fall with the right kitchen tools. Take the case of baking tins: it is useful to ask yourself which (type of) baking tin is best. Silicone or stainless steel? We sort it out for you.
Stainless steel baking tins
Stainless steel stands for stainless steel and you are undoubtedly familiar with the typical round, dark gray springform pans. It is a classic material.
Advantages of stainless steel:
- Easy to clean
- Can hardly break, especially the higher quality ones can last a lifetime.
- The mold lifts your baking firmly, so that it cannot collapse.
Disadvantages of stainless steel:
- Scratches quickly occur on stainless steel
- Whether a stainless steel mold contains a non-stick coating or not depends on the chosen one. If not, you have to grease the mold yourself extensively before use (unlike a silicone mold), which takes more time and grease.
- Does the baking pan have a non-stick coating? Handle this with some caution. Once a non-stick coating is damaged too much, black flakes can form, which are linked to health risks. The lifespan of stainless steel molds with a non-stick coating is therefore more limited.
Unlike hard, stainless steel bakeware, silicone bakeware is rubbery and flexible.
Advantages of silicone
- The biggest advantage of silicone compared to stainless steel is that you can easily ‘pop’ your baked goods out of the mold.
- You (usually) do not need to grease silicone molds because of the non-stick properties of the material.
- Silicone molds are unbreakable and can last a very long time.
- Relatively easy to clean.
Disadvantages of silicone
- It is best not to use silicone baking tins above 200 degrees.
- For some baking, the very flexible baking tins do not provide enough support. Your baked goods can therefore collapse more easily or cracks can occur more quickly. For this reason, it is best to always lift baked goods in silicone molds into the oven with both hands. Fortunately, the better quality silicone molds offer a bit more support, which partly solves this problem.
As with the comparison of different materials, stainless steel and silicone both have their advantages and disadvantages. It is therefore a matter of taste which is better, although we see a slight preference among most professional bakers for sturdier materials such as stainless steel (mainly because of the last-mentioned disadvantage of silicone baking molds).
In any case, when purchasing baking material, it is best to pay a little more money for a quality item instead of being tempted by cheaper options. Not only do they last much longer, they also reduce the chances of your bakes failing.