Why I buy this one ?
- 6-cup muffin pan made of FDA-approved food-grade silicone
- Oven-safe to 428 degrees F; cooks and browns evenly; quick and even cooling
- Microwave-, freezer-, and dishwasher-safe
- High-gloss nonstick finish releases foods easily, won¿t retain food odors
- Flexible, space-saving construction; lifetime guarantee

Amazon.com offers this stuff with condition New, new for:

Price : $16.99 Usually ships in 24 hours

Golda's Kitchen offers this stuff with condition New, new for:

Price : $18.25 Usually ships in 2-3 business days

What our customer's say!

"great!", It was exactly what I was looking for and makes muffins with ease! This is the large, bakery style pan and it's perfect! Muffins pop out without a problem! How wonderful!

"Muffins stick", I have followed instructions and found that muffins stick. I remedied this with paper liners and a quick spritz of non-stick spray. When these wear out, I'll get the regular metal ones.

"Not non stick for me either", My first batch of muffins stuck horrendously and I was very surprised. I will try once more, then throw away this pan if I have same trouble.

"jumbo size disappointment", Warning: everything I bake in these has a weird taste because of the silicone - not a plastic taste, but kinda perfumey. It's disgusting. Giant paper muffin cups might help, but I'm buying new metal pans. If you care about taste, stay away from these!

"engineer, not a baker", I bought one of these muffin pans because I was excited at the prospect of owning a piece of bakeware whose lining wasn't destroyed by the 3rd time I wanted to use it. For that alone, I would give this item 5 stars.

I am not an experienced baker, but I think that after reading the other review for this item that more balanced comments need to be stated regarding the actual use of this muffin pan.

So here are my comments:

1. You need to use a cookie sheet (or something similar) to support the pan since it is flexible.

2. The muffins cook faster than with a metal pan.

3. The muffins seem small if you fill the cups as you would with a metal muffin pan - you can actually fill them up all the way. (Recall that I am not an experienced baker; as an engineer I suspect that since the muffins cook differently, i.e. faster, this could be compensated by adjusting the batter in some manner. As far I'm concerned as long as the muffins taste good, it doesn't matter to me.)

4. The coating is not exactly non-stick. You do not need to grease the pan, but you do need to be careful when it comes time to remove the muffins. I use the dull side of table knife to separate the muffin sides from the pan (while gently pulling the pan). After doing that I put a plate on top of the muffin pan and hold it against the pan as I invert the pan. All I have to do then is tap the bottoms of the muffin cups to get them out. By my third time doing this I was able to get them all out intact and unscathed.

I am very happy with my muffin pan - it might take a little bit of getting used to for someone used to other pans - but for me, the benefit of not having a cheap non-stick coating peeling off of the metal after a year more than compensates for a slight learning curve on the use.

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