Silicone cookware

[Tab]

Last year, someone gave me some silicone potholders, good to 500 degrees or something like that. They seem to work, but I mainly use them as potrests since I'm not that comfortable with them yet.

In the store today, I see silicone cookware - soft rubberish material like my potholders, but shaped like dishes. Does this stuff work? I'm guessing so, but I wonder. And how does the soft shape affect things?

And on edit: How does it reflect heat? I'm suspecting it doesn't, but is that a good thing or a bad thing? Is it a more even heat, or is it not heating enough? I cook convection, so some of this is moot, but still wondering. How heat-transparent is it?

[Warpy]

1. I haven't bitten yet, but I have friends with the stuff who love it

because nothing sticks to it. They do complain about having to use a cookie sheet/jelly roll pan under it because it's too wobbly to get into the oven without spilling the contents, but they say that is far outweighed by the absolute nonstick quality of the pans. Browning is as good or better than in metal pans because they swear it's evener.

Since my cupboards are packed chockablock with conventional pans, I'll probably pass on everything but the silicone baking sheets (cut down on my parchment consumption, which is considerable). Those muffin pans are awfully tempting, though, along with the ability of silicone to be squashed in an overcrowded baking cabinet.

[NMDemDist2]

2. my MIL got rid of her "packed chockablock" stuff and replaced it

with the silicon. she loves it cuz she folds them up and crams them into her big stockpot