Why I Switched to Silicone Muffin Trays (And Why You Should Too)

As a busy suburbanite, I’m always looking for ways to save time and energy in the kitchen.  One of the things I hate doing is washing dishes, especially by hand.  So, if there’s a way for me to streamline clean-up, you can bet I’ll take it.  One of the best ways I’ve found for saving time and energy in the kitchen is by switching from metal to silicone muffin trays.

Silicone is an incredible and versatile material.  It’s similar to plastic, but it can withstand far more than plastic can, and it doesn’t leach toxins like plastic does—at least, as long as it’s labeled “food grade” (that’s important!).  It’s not made with BPA or similar chemicals, nor does it break down into microplastics.

In addition to being less toxic, it’s far more durable.  Silicone lasts longer without breaking down.  This also makes it better for the environment. There is one caveat, however: its durability makes it more difficult to recycle.

Perhaps the greatest benefit of using silicone in the kitchen is that it’s easier to work with than metal or glass alternatives.  It’s dishwasher-safe, unlike some metal dishes or utensils.  It’s also heat rated up to 450°F (though each product should include a description of how much heat the product can withstand).

What really sold it for me, though, is that silicone dishes—muffin trays, in particular—are much easier to clean.

In my experience, metal pans and muffin trays rust terribly, even if you clean them quickly and dry them thoroughly.  But cleaning them can be difficult, and oiling them doesn’t always prevent food from sticking. 

Glass makes a nice alternative, but even glassware can be problematic for bakers.  This is especially true when baking muffins or cupcakes; glass isn’t flexible enough to allow bakers to easily pop their baked good out of the tray.  Even glass bread pans can be difficult to work with.  I’ve found my glass bread pans to be better than metal for baking sourdough… but my bread still sticks to it, even when I oil the glass well.  I have to use parchment paper to keep it from sticking, and even then, sometimes the bread swells around the folds of the paper while it bakes and pieces of paper get stuck in the crust and, well… yuck.   

By contrast, silicone muffin trays are far superior.  Oiling them actually works, and food is less likely to stick to the pan, making clean-up a breeze.  More than that, silicone’s flexibility allows the baker to manipulate the muffin tray itself to remove the food. 

This flexibility is handy outside of baking; I use silicone candy molds for the same reason.  My candy molds are great for more than making sweet treats.  As I’ve mentioned in previous posts, I also use them to freeze grated ginger and turmeric, making it easy for me to grab the small amounts I need for various recipes.  The silicone mold holds up well to my abuse as I pack in the grated ginger bits and chuck them into the freezer.  And then, it’s easy to clean in my dishwasher. 

Almost no maintenance and lots of versatility—what’s not to love about this material?

What about you?  Have you made the switch from metal or glass to silicone trays or molds?  Let me know in the comments!