Product Review: Cookware Challenge with Crofton Silicone Bakeware

I recently picked up a new cast iron muffin pan at a specialty store and wanted to test it out. I am in love with cast iron cookware and have one skillet from ALDI which was a steal. Just as a fun test, I pulled out my other muffin pans to see how which one produced the best muffin. The batter is the blueberry muffin recipe I posted earlier except I subbed chocolate chips instead of blueberries and used half whole wheat flour and coconut oil instead of vegetable oil.

The Contestants:
1. Crofton Silicone Muffin Pan - ALDI purchase
2. Aluminum Muffin Pan - thrift store purchase
3. Lodge Cast Iron Muffin Pan - specialty store purchase
4. Calphalon Non-Stick Muffin Pan - wedding gift

The Results:

1. Crofton Silicone: The muffins baked in the silicon pan popped out clean beautifully. They were cooked through nicely, but the bottoms were slightly blackened by the time the tops were golden. I think I could avoid this by knowing that they will cook a little faster than the regular cooking time. The volume on each muffin cup was HUGE so it yields a much larger than average muffin. Do not overfill as the edges that touched the outside were overcooked.  (Also make sure the pan is completely dry as one time I pulled it directly from the dishwasher and the muffins stuck some.)

2. Aluminum: The aluminum muffin pan did have some sticking but not as much as the cast iron. They did cook evenly and produced a tasty little muffin.

3. Cast Iron: The cast iron pan stuck like crazy and the muffins came out in pieces. However, they baked evenly and the pieces were delicious. I won't give up on these pans though, because I know from having cast iron skillets that they take some work on the seasoning process before they are good non-stick options.

4. The Calphalon pan stuck a little, but was a good option and baked very evenly.


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