After being given a silicone muffin pan as a present and loving the result (no hunting for paper cases etc.,) I have acquired some more pieces with, in a fairly limited experience so far, mixed results:

Loaf 'tins'
I use these for banana bread etc and they cook evenly through, but seem a bit 'sweaty', if I can put it that way, on the outside.

Flat baking tray 'liner'
Excellent for something that is going to stick (high sugar content or very moist), awful for bread (soggy)

Anyone tried the bigger round cake tins? - I can see the advantage would be getting potentiallyl tricky things out as you can bend the sides. (Or equally, breaking the product as you get it out because the sides bend.....oops)

They are very popular on mainland Europe and the shops seem to be filling up with them here in the UK. Currently I prefer my trusty heavy duty bakeware with Teflon liners, but I would be interested to hear other people's views.

I'm experiencing a learning curve with them. The floppiness is difficult and sometimes requires a solid tray to cart something to the oven. They absolutely do need at least oil sometimes, or they will tear off the outer surface of what you cooked in them.

I used muffin molds to make a mousse-like preparation and had a very hard time getting them out. I dipped in hot water eventually, and that left a coating in the mold and a funky surface on the mousse. (looked like a cat had licked them!)

I baked a tea bread Sunday (I had no heat, so cookery was required!) and the surface was strangely shiny.

A gelatin prep for Thanksgiving was an acrobatic to unmold even though it had been misted with oil.

I haven't cooked on the sheets but find them invaluable for forming burnt sugar/toffee, etc. and rolling out pastry has at last become a totally predictable exercise. That's why I haven't cooked on them, because I am afraid they won't do what they do so well after I've put them in the oven.

Mixed review from me. Sometimes they are great and sometimes things that never troubled me before cause problems. Mind you, baking is not my big thing. I'm the cook and not the baker.

I have a multitude of silicon bakeware, and overall, I think they work very well.

I have three cookie sheet liners and use them ALL the time for biscuits and cookies (altho not for bread; I usually bake bread on or in stoneware). I even use them when I make pizza dough and just let the dough rise right on the liner, covered by folding over in half (one of my liners is extra large). I just got a silicon liner for the bottom of my oven, but have to clean the oven before trying it.

I like the 9" diameter cake pans and I have never had a problem getting cake out (I just use spray oil for greasing). The loaf pan tends to bulge out sideways under the weight of my banana bread batter, but the bread cooks well. Never noticed any "sweating".

Muffin trays are great. And I even have individual muffin cups that work well...but the kids have to be reminded NOT to throw them away after peeling.

I have a silicon "bundt" type pan that I have never used because I'm afraid the ridges wouldn't allow a cake to come out cleanly. And finally, I also have a weirdly-sized 9" X 11" pan that I haven't used because I'm not sure what to bake in it. Maybe a bread pudding?

I usually put the cake pans on a cookies sheet in the oven (and for transport), but I use the muffin trays as is.

Next I want to get silicon egg-poaching cups.

Geralyn

My bundt pan works like the rest of them. I wouldn't worry.

My sheets are not listed as being able to take temps as high as I cook pizza. I think they top out at +-450F.

I didn't mean to say that I bake the pizza on them. I use the liners to roll out or knead dough on the counter (even the famous No-Knead Bread) and just leave it on the silicon for the rise.

And I'll make sure to try the bundt pan soon.

Geralyn