AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question I am getting ready to replace my overused bakeware. Which should I go with, Silicon or Non-stick aluminum?
Answer Jesse-
I prefer heavy aluminum or steel, personally. I don't like non-stick and though I've never used silicon for baking, I've noticed a perfumy smell with some silicon pads, which I can't stand. I can't imagine it working as well as metal for baking, really.
It depends on how serious a baker you are, and if you are needing to replace your pans I take it you bake a lot. You will get better results with heavy gauge material, well-made. The dark surface of non-stick results in burnt crusts, and they need to be greased anyway, so what's the point?
