Comments on: Yorkshire Puddings – silicone vs tin

By: Not Delia

Not Delia — Wed, 28 Oct 2009 08:05:36 +0000

Hi again, Dave. I’ve done a posting now on chopping boards. Please have a look:

http://www.notdelia.co.uk/chopping-boards-plastic-or-wood/

Looking forward to your comments on there.

By: dave

dave — Mon, 26 Oct 2009 21:53:50 +0000

Me too, but only as it is a legal requirement in catering establishments these days or i would,nt go near them, at home i always use wood, if cleaned properly after each choir there is practicaly no danger. i suspect the plastic boards probably harbour more germs in the deeper cuts, they certainly don,t clean up as well.

By: Not Delia

Not Delia — Mon, 26 Oct 2009 14:36:21 +0000

Hi Dave, thanks for your comment. I expect you’re right about the tin trays getting a start on the silicone. The tins also had perhaps an unfair advantage as I’ve been using them for years and this was my first attempt with silicone. LOL!

My tins are also banished from the sink, as are some of my woks and frying pans. Obviously you have to make exceptions for some of the pans – especially the one I use for frying fish. But they all have their own purposes and I know which one does which job (and which ones rarely, if ever, get washed).

That’s an interesting point about boards, thanks. I’ll pick up on that and write a posting. (I use pro colour-coded boards.)

By: dave

dave — Mon, 26 Oct 2009 14:12:11 +0000

Hi Kay, firstly on your soggy puds i suspect your smoking hot metal trays would have given your tin tray cooked puds at least a three minute start on the silicone puds as silicone is,nt as good a heat conductor and would have cooled before entering the oven, i am a traditionalist when it comes to my tin trays and stick by them whatever but i did find the newer tech. a great substitute and maybe more hygienic as my trays were always banished from entering the sink for a cleaning for fear of rendering them useless forever. however me, even after all those years i,m still in preference of wooden chopping boards and still not convinced on the polyethelyne chopping boards are not blunting my knives.

By: Not Delia

Not Delia — Tue, 20 Oct 2009 14:19:00 +0000

Yeah, I’ll probably do that.

By: Man in Greasy Shirt

Man in Greasy Shirt — Tue, 20 Oct 2009 13:27:08 +0000

Care to write a review on that?

By: Not Delia

Not Delia — Sat, 17 Oct 2009 19:49:58 +0000

Yeah, sometimes old-fashioned is the best. I’ve had some of my pots and pans for years. They’re heavy old things and I love them to bits. Goodness know how old some of them are now. The Le Creuset especially is a real old friend. Expensive to buy, but lasts for ever.

On the other hand, I bought a silicone oven glove and that’s a nifty piece of kit. Gotta try new things too.

By: Man in Greasy Shirt

Man in Greasy Shirt — Sat, 17 Oct 2009 18:57:35 +0000

I haven’t tried silicone baking trays, but I suspect that the suffer the same problems as many modern alternatives to traditional cooking equipment – they deteriorate in use. It doesn’t matter if an uncoated metal baking tray (or a pure cast iron cooking pot or frying pan) gets scratched – it still works just as well because you build the surface coating up as you use it. If you have a real disaster, you can even scrub it back to the metal and start all over again.

Ceramic hobs are an example of modern technology that doesn’t work. If you spill and burn stuff on them, they are exceedingly difficult to clean (I end up flooding them with a strong cleaner and leaving them to soak for an hour or two, because a hard scrub has much the same effect as using old-fashioned vim on an acrylic bath). And I accidentally dropped a pot on our hob and cracked it – so now if something boils over it short-circuits and trips the power and I’m reduced to two out of four rings for a few hours, until it dries out.

By: Not Delia

Not Delia — Tue, 30 Jun 2009 10:06:07 +0000

Thanks for your info, Paul. I think I might have been going about things the wrong way as I used oil in the silicone trays as usual. There was no need to turn them out, I lifted them out quite easily. Also there was no sticking at all and no need to wash them, just a quick wipe sufficed.

I guess if the point of silicone is to cut down on the use of oil, then I missed the point. LOL!

By: Luxury Travel

Luxury Travel — Fri, 15 May 2009 09:53:26 +0000

I’ve used both and I found the silicone to be really handy for ‘turning out’ the Yorkshire puddings.

However, I also found that if you do get some sticking to the silicone, then the dishwasher doesn’t seem to clean them properly and they can be a bit of a faff to clean properly afterwards.

What I also found was that, after significant use, the silicone has a tendency to crack along the lines where you turn it inside and out.

We bought some more trays not so long ago and we happened to opt for tin, but I find either does the job pretty well.