I've been using silicone cake pans in my electric oven for a while and they work great and cakes come out easily and washing then is also very convenient. However I see that there're lots of traditional metal cake pans of the same form in shops and so I guess they are in demand.

Why use a metal cake pan and not a silicone one?

  • 4
    As you said in your question: traditional pans are traditional. That's one big reason. Commented Dec 3, 2010 at 14:44

2 Answers 2


Wouldn't it have to do with insulation? A heavy, well insulated cake pan results in less doming of the cake. If you're baking a layer cake you want minimal doming which mean less trimming to get everything even. Also, I believe you're supposed to get a more uniform texture since the rise is more even.

  • 1
    Plus, silicone is harder to clean, and it makes me nervous because it's floppy. I'm always afraid I'll drop something. Commented Jul 12, 2012 at 21:06

Dark metal pans provide superior browning for breads, muffins, and the like that are better with a crust on them. In my personal experience, foods do NOT release well and they are NOT convenient to clean. I actually have thrown out my silicone muffin and loaf "pans" because of their abysmal results. I've never baked a cake in silicone, though.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.