Just this evening I came across this on Grist: (thanks to Crunchy Chicken for posting it!)
Ask Umbra: Is Silicone Bakeware Safe?
Check it out, of course, but the bottom line is, "well, maybe not so much."
This breaks my heart, although it's one of those questions I have carefully ignored in my own baking life. Because until I got my silicone bakeware, I never once successfully got a bundt out of its pan, I had split muffins all the time, and my birthday cakes were exercises in reconstruction. I didn't want to know.
But now I do...
Honestly, I will probably continue to use them. Much of the concern around this bakeware seems to revolve around high heat and/or high fat baking, and generally I'm just kind of cooking muffins at 350. So it's not a big whoop. And I have them--they are mine, I get that carbon footprint stuff whether I use them or not, so it's not like replacing them will negate that from my slate.
Anyone else use silicone? What do you think of it?
And anyone have any wisdom to offer about how to get bundt cakes out of the pan without leaving half of the thing in there, for when I do try using other pans?
--Jenn the Greenmom