Silicone muffin pan in Coleman oven? - Fiberglass RV


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Old 08-29-2016, 04:21 PM   #1
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Silicone muffin pan in Coleman oven?

Has anyone used any silicone pans in their Coleman oven?

If so, were they a success?
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Old 08-29-2016, 05:47 PM   #2
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I didn't find them a success in any oven so no help here!

But temp wise they should be fine.
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Old 08-30-2016, 12:08 AM   #3
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Quote:
Originally Posted by Bobbie Mayer View Post
I didn't find them a success in any oven so no help here!

But temp wise they should be fine.
Bobbie, what was unsuccessful? Did your muffins not bake? finish? brown? rise????
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Old 08-30-2016, 09:55 AM   #4
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I just didn't think they tasted as good. You lose the crispiness around the edges that you get from hot metal. And you have to put a pan under the muffin pan or it isn't stiff enough to lift out.
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Old 08-30-2016, 12:08 PM   #5
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Quote:
Originally Posted by Bobbie Mayer View Post
I just didn't think they tasted as good. You lose the crispiness around the edges that you get from hot metal. And you have to put a pan under the muffin pan or it isn't stiff enough to lift out.
Just what I wanted to know -- thanks for details!
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Old 08-30-2016, 12:15 PM   #6
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I use a Silicone cake pan inside my dutch ovens. Yes it's a bit difficult to remove because of the flexibility but other than that I thing it works really well. No clean up of the DO and anything baked just falls out when the pan is turned over.
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Old 08-30-2016, 12:48 PM   #7
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Originally Posted by Byron Kinnaman View Post
I use a Silicone cake pan inside my dutch ovens. Yes it's a bit difficult to remove because of the flexibility but other than that I thing it works really well. No clean up of the DO and anything baked just falls out when the pan is turned over.
Ease of cleanup is part of the reason (no, the main reason) why I was asking about this. I had just got out my metal muffin pan, then was getting cupcake papers to make cleanup easier, then was thinking -- "muffins won't get crisp in these either..."

My mother's family was big on cornbread (without sugar) baked in cast iron that had a good dollop of bacon grease. The grease "floated" over the top of the batter, and was further assisted by a spoon to cover the top. The result was heaven.

My sister and I have since changed that grease to various others... Olive oil with garlic powder offers a very similar result.

I wonder if this treatment would add to a crispier finish?
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