Grazia G-3002 PREMIUM Silicone 12-Cup Muffin Pan, Red

To address one review: yeah, it's flimsy. It's made out of silicone. It's floppy. You need to sit it on a baking sheet or something else to slide in and out of the oven. That's actually part of its utility: it's pliable, so you can push on the bottom of the "cup" and pop out the muffin, assuming it doesn't stick. The fact that it's silicone (and I assume you've oiled it a bit per the instructions) means it doesn't really stick that much when new, and certainly doesn't after a few uses.That being said, I use steel and cast iron muffin pans for various recipes, and thought I'd try a silicone version for the sweeter, more cake-like recipes. It does a very good job, especially when you let them cool and remove them: just press the bottom (the floppy, flimsy bottom) and out pops the muffin. Clean up is easy, though, granted, I've only had them a few weeks and used a few times. So far, I've just wiped out the cup parts and flaked off the baked-on solids with my fingernail.The only thing keeping me from 5 stars is I haven't yet figured out how to get the hard, darker edge to some muffins you get with metal. This may be inherent in the silicone construction, or it may be that I haven't modified my recipes to get the best results. Perhaps it's a little of both. Since part of the joy of cooking is figuring out minor problems with recipes, that really isn't a downgrade, it's just lack of experience with the piece.I ordered two of them thinking I'd try them out and give them away if I wasn't satisfied. I'm satisfied enough that I've used one or both a total of 4 times, and haven't thrown any muffins out yet, including the first batch I made from memory, quickly, after a few beers. I really like the convenience, and I'm not giving them away.I've yet to try any cornmeal-based muffins, but the blueberry, banana, and bran-raisin muffins I've made so far have gone over well. In fact, the bran muffins seem to work quite well in this pan.Addendum 1: I meant to note in the previous review that I have a gas oven. These items work well in it, so far, with maximum temperature used 400F.

As soon as I received the silicon muffin pan I put wanted to see what it could do and I was blown away by just how versatile it actually was. For being a flexible piece of bake ware I was expecting it to feel a bit flimsy, but as soon as touching it you can tell it has some solid workmanship behind it that isn't going to give out on you in this lifetime.I baked a set of apple walnut muffins in the pan that tend to be difficult to remove after baking, but after they came out and cooled I simply pressed up on the bottom each muffin well and they popped right out - I could remove them using just one finger! Immediately after those muffins came out I tried to bake a set of egg white breakfast muffins that are notorious for sticking to traditional metal muffin pans without copious amounts of cooking spray or oil. When the egg white muffins came out of the oven they popped right out the muffin pan with no effort at all. I couldn't believe how painless it was. Where has this product been all my culinary life? After finishing baking the cleanup was almost non-existent. A little water and a sponge was all it took to clean the pan - quite a stark difference from cleaning traditional muffin pans.The biggest surprise I had was how well the silicone muffin pan conducts heat compared to a traditional muffin pan. I initially assumed that I would have to increase my baking times for all my recipes to compensate for what I thought would be a slower rate of heat conduction. I checked both my muffins at the times I would have baked them in a traditional muffin pan and they were cooked completely through and looked great. This is a big plus as I don't have to edit my baking times when using this pan.Pros:-food slides right out with no effort.-clean up is effortless.-material is flexible, yet obviously sturdy and built to last.-heat conducts through pan at the same rate as a traditional muffin pan.Cons:-NONE. This product is fantastic and a must have staple for any baker to own.

I wanted this pan for Christmas because my children love muffins but my husband hates having a crusty pan around. The metal ones are especially hard to work with for my "healthy" muffins because I don't use very much fat in them, which makes it difficult to remove them from the pan. I LOVE this pan. I had zero problems with it, even when baking a second batch without cleaning it. I just wiped the very few crumbs out, oiled it a bit again, and poured in my batter. No mess! I didn't have any problems with grease staining and it cleaned like a dream. My only issue was that this was my first silicon bakeware item and it's instructions said to oil it to "season" it then oil it with every use. I may be wrong, but "seasoning" in my experience means heating for a long period of time without any food. Also, silicone is touted to be so great, it doesn't need to be oiled for every use! Why would this pan be different? So I had to do research, because I didn't want to ruin my pan. I decided to oil it a little extra and all over for the first use and a tiny bit for each use after. It did come out the third time even easier, so I think that's going to work. I just wish the instructions were that obvious (for silicone newbies, I'm sure veterans would be fine with current instructions), so I didn't actually try to season it like my cast iron! The instructions were the only reason I'd give it less than 5 stars! (because I had to spend extra time researching what I should actually do)