…make for an odd intro to a feature on silicone bakeware. But then the traditional media is really hurting for readership these days. I myself like this kind of bakeware, especially for fussy little cakes and chocolates that can be difficult to unmold from metal forms. I’m not as big a fan when it comes to full-size layer pans though. I’d just as soon use baking parchment and Pam and not risk my batter to a floppy rubber pan. But maybe that’s just me.