I made some Zucchini Cupcakes from George Stella's cookbook. They were actually pretty good despite being soy based. Great texture too. But I didn't bother with greasing and "flouring" the silicone cupcake molds like the recipe directed because I read online that they're supposed to be nonstick.

I could not remove a single cupcake intact from its silicone prison. What I'm wondering is, is this due to:

a) the recipe,

b) my technique (perhaps some better wrist action or twisting, rather than running a knife around the edges), or

c) misrepresentation as to the non-stickiness of the molds by the silicone industry?

I mean, if I'm going to have to grease/flour these damn things (which stand alone individually) I might as well use the metal ones, right? The metal ones would actually be easier to clean; the silicone ones are fluted.

Also, one of the damn things slipped down below the racks in my dishwasher, and actually got heat damaged (I set the cycle for "sanitize") in spots. Ruined my perfect set.

I have one set, and I was pretty much ticked too. It just sits there.

I had one. Hated it. Cooked unevenly. Always stuck. I ditched it.

If making muffins or cupcakes--I line the muffin tin with cupcake liners.

Works perfectly.

Same here! My mom boasted buying a set for us..they looked wonderful. Well, they look great, but do not cook worth a darn. Everything sticks, and ours was kindda wobbly going into the oven.

interesting. i got my 2 sets from target's dollar spot - 6 stand alone cups/$1. they are pretty flilmsy and have a weird feel to them. i used them to make almond biscuits for biscuits and gravy, and they released perfectly with no batter stuck inside. ETA: when i use these cups, i just flip them inside out to release the item.

my more expensive, thicker silicone loaf and muffin pans, on the other hand, suck. they never release the bottoms and are a PITA to clean. i have to clean them before putting them in the dishwasher, and frankly, what's the help in THAT? lol.