I was so excited to try out my fancy flute and find out if it was as good as I hoped it would be. It absolutely was! Not wanting to wait until my Thanksgiving cake was completely cooled, I put my dish on top of my pan, flipped it over and ta-dah out came my cake! NO breaking, cracking, or anything, just my steaming cake! The only thing I did make sure to do was spray with cooking spray, that's it. I also did NOT have any problems with discoloration or cleaning. Wow. I have never written a review on anything online, but I simply had to with this product.

I only gave this pan 3 stars because second time I used it it burnt
to the pan and you really had to scrap it good to get it clean. However, I love the feature that you can get a cake out of the pan so EASY and in ONE PIECE.

Worth the cost for sure.

I bought a set of 4 pieces (square pan, 2 round pans, loaf) and was hesitant about using them despite the comments that it was safe. The first cake I bake turned out wonderfully. The material is sturdy and maintains its form with whatever you put in it; everything cooks evenly, and when you take it out of the oven its cool to the touch plus it is extremely easy to remove whatever you're cooking from the cookware!! You can also use these to make cold desserts/foods! I absolutely love this!!! Its a plus that it comes in pretty colors-- so it looks good on the inside with your food and on the outside too!.

I think I saw silicone bakeware for the first time on Jacque Torres's PBS show "Dessert Circus" in the mid-90s I did some research and it was quite expensive back then.

Then while watching the Food Network silpats started appearing everywhere. However, I think Marhta Stewart was first to introduce them to TV. I was given two as a present and, yes, they work as advertised.

But I didn't think much of the silicone bakeware until I saw a KitchenAid muffin pan on sale at HomeGoods. I figured for eight bucks, I could take a chance. Anyway, my muffins and biscuits (I've always made mine in a muffin pan) popped right out and were beautifully brown. So I invested in a full set.

For all intents and purposes, these are truly non-stick. The only time I have had problems is when I tried to turn something out not completely cooked through. Then the baked good spilts in the center with the top on the cooling rack and the bottom still in the pan. If the item has retracted from the sides of the pan, like it should, you won't have a problem.

Also keep in mind these are great for frozen desserts too. Make an icecream cake in the bundt pan or a semifredo (sic?) in the loaf pan. Just prress down and sort of peel the pan away from the item.

They are also a snap to clean. You can throw them in the dishwasher or just rinse them out.

I baked two loaves of pumpkin bread, one in my new silicone loaf pan, the other in a metal loaf pan. The silicone one came out so much better, and was so much easier to remove. A little cooking spray before adding the batter and it slipped right out! I will definitely add more silicone to my baking collection.