Parchment paper is covered with a light coat of silicone. That's why I switched over to silicone sheets... they don't break down as easily as the silicone on parchment paper (unless it's 'real' parchment paper made out of animal hide... but somehow I don't think that's what you'd be using Jamie. )

Oh my gosh, Kim! I just looked into this, and you are so right! Apparently I am using silicone via my parchment paper.

Hi all!

When I use a brown rice bread recipe with no gums in it, and when I oil the entire pyrex bread loaf baking pans, using olive oil or sesame oil (organic), my home made breads don't stick at all.

When I used Pamela's bread flour mixes (gluten-free), which do contain gums-- even with oiling the pyrex baking pans, there was major sticking of the bread loaves, to the pyrex loaf pans.

I haven't tried a rice-free recipe, so I don't know how this would work, regarding sticking, when being baked in a pyrex baking dish/loaf pan, etc.

I totally avoid all non-stick cookware, because of possible harmful health effects of silicone, teflon cookware, etc., (molecules of these can migrate into the food).

I totally avoid aluminum cookware, aluminum canteens, aluminum cups, because aluminum can and does migrate from the cookware into the food, and aluminum can cause brain damage, including Alzheimer's, etc.

Stainless steel cookie sheets work well, when oiled with olive oil or sesame oil(American made is said to be safer--less bad/heavy metals in American made stainless steel).

Since so many women had awful auto immune problems, from silicone breast implants migrating around, in their bodies, I am suspect, regarding silicone in foods.

In fact, my acupuncturist once told me that many acupuncture needles are coated in silicone (to make needles more slippery--to go into the skin more easily), and I've noticed a few scars, in several places that I had acupuncture needles placed!

Now, I am wondering if regular injection needles might also be coated in silicone, and what bad effect this might have on people.

Carol
http://cantbreathesuspectvcd.com

I would love more information on the silicone. That is what I use almost exclusively except for my pyrex. Can we get pyrex mini-muffin pans. I bake mini-muffins several times a month (sometimes a week.)

I wish pyrex would make muffin pans! I e-mailed them about it once (pyrex or corning - don't they have the same parent co?), and they said they didn't and had no plans to do so. Maybe if enough people contact them, they would consider it!

I use pyrex for baking banana bread and it slides out perfect. As long as I leave it to cool first.
I thought that parchment paper was ok, now are those little muffin paper cup things made of parchment too!!!
I look at buying bake ware as an investment, its a one time thing to buy, your children should inherit them. Really when you think about it, I know my husband wouldn't think twice about a special tool he needed. Why do us women think we can do with less
Just a thought, Patricia

Ok, don't want to be the thread stopper
I was thinking about those muffin tins and then I thought about those little ramikin pots. I don't know what ramikin is But I do know that Wal-mart sells them in a few sizes, little tiny ones and then the regular size. I think pyrex puts them out. Maybe a person could buy a dozen of those to bake muffins in. I think there resonably priced. They would each get there own little muffin cup
Just a thought, Patricia

Ooohhh...I've never seen little tiny ones?

I've made mini cakes in custard cups (which are essentially ramekins), hmmm...I wonder if the little dollar shop ones are safe to use on a regular basis? Of course...that size means each "muffin" is worth two.

The Oriental Trading Company sells cast iron novelty muffin pans for fairly reasonable, actually (under $10 for a pan of 6), but I don't know what the pre-seasoning mixture might be. (Corn, probably...my other poison)

I did see that Amazon sells stoneware muffin cups, for a price (of course).

You know, I always think of *myself* as the thread stopper. But, since I started this one, I guess it's okay.

I've wondered about small dishware (ramekins or whatnot). On the downside, when I go to the effort of making muffins, I like to do a bunch since the kids go through them so quickly. Usually 3 pans of 12 muffins. Much easier to pop in three pans than 36 ramekins, or to refill 12 of them several times. Although, I guess I could make giant muffins and see if the kids will still eat them.

Thanks for all the info. I did buy a pyrex loaf pan. I need to try it, to see if I like it. I fully understand "investing" in bakeware. I actually own two baking sheets my grandfather used when he owned a bakery. (They're aluminum, of course.) I just have to figure out which way I want to go. I don't want to invest the money and wish I had bought something else. I'd like to find a Pampered Chef party to crash and actually touch and feel stoneware muffin pans.

And thanks for the headsup on parchment paper. I've never used it, and it looks like I won't.

I was wondering about cast iron myself. Doesn't anyone use this anymore? I remember making corn bread in my cast iron pan, that is when I used to be able to eat corn. I would think you could wash the seasoning off and then re-season with your own oil?

Also, since I figure like minded people will be reading this thread, what about using microwave ovens? Anyone have any information about any negative side-effects of microwaving your food?

Claire