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KitchenAid Silicone Loaf Pan, Red | 
 enlarge | Brand: KitchenAid
Temporarily Out of Stock...
But Amazon Should Have It
Rating:  10 reviews
Color: red
Shipping Weight (lbs): 0.5
Dimensions (in): 10.9 x 6.4 x 2.7
Legal Disclaimer: Sale Ends: 05-11-2008. You may return or exchange merchandise purchased from Macy's @ Amazon by mail only.
MPN: KBS930ER
Model: KBS930ER
UPC: 015388001716
EAN: 0015388001716
ASIN: B0000DC64R
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| Features:
| • | Create appetizing breads, cakes, even meat loaf in this handy loaf pan | | • | Heats and cools quickly and evenly | | • | Quick-release permanent nonstick surface | | • | FDA-approved food-grade silicone guaranteed safe to 500 degrees | | • | Refrigerator, freezer, microwave, oven, and Safe to use in dishwasher |
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| Editorial Reviews:
Amazon.com Review
One look at this rubbery bakeware and those uninformed about silicone will laugh at the possibility that it's actually safe to bake in it. But safe it is and KitchenAid is just one of many bakeware manufacturers that is producing pans in this revolutionary material. Made of FDA-approved food-grade silicone, this 9-by-5-inch rectangular loaf pan bakes a scrumptiously sweet banana bread or a soft loaf of homemade white bread just as evenly as your metal pans and at temperatures up to 500 degrees Fahrenheit. In addition, this silicone pan has the benefit of being safe for the refrigerator, freezer, and microwave and can withstand sudden temperature changes from one extreme to another without buckling. The nonstick surface releases bread easily and is safe for use with metal utensils aside from knives or serrated blades. Oversized rims make the pan easy to lift and transfer to and from from the oven. The only noticeable difference with silicone is that the pans feel a little wobbly as you carry them from tabletop to oven filled with dough and vice versa. Placing this loaf pan on a baking sheet will offer better stability for transferring baked goods and provide a level cooking surface in the oven. For easy cleanup, this pan is dishwasher-safe and will retain its nonstick cooking surface through hundreds of dishwasher cycles. KitchenAid provides a one-year hassle-free replacement warranty plus a lifetime limited warranty on this pan. --Cristina Vaamonde
Product Description
Create appetizing breads, cakes, even meat loaf in this handy loaf pan that goes from oven to table with the greatest of ease. Expertly crafted with a nonstick silicone surface that heats and cools quickly for great success every time. It makes release and clean up simple, too!
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| Customer Reviews: Read 5 more reviews...
 Not made of Silicone June 5, 2007
William D. Colburn (Socorro, NM USA)
2 out of 3 found this review helpful
These fail the "pinch test". If you pinch silicone it shouldn't change color. These turn white. They have embedded some kind of plasticizer in the pan. Silicone is fairly inert and heat resistant. Plastic is not. The plastic will evaporate out of the pan over time and the holes left will degrade the integrity of the pan.
 Good Bread May 16, 2007
V. LaRue Beckley (Middletown, MD)
I used this product to bake friendship bread. Works great. I must admit that I was a skeptic, but not any more.
SUPER! January 21, 2007
Kathy Caldwell (Sunny FL)
1 out of 1 found this review helpful
Works like a charm. I also have the cookie sheets and the muffin pans.
No more stuck on baked goods.
Weird to get used to but fab!
 Wonderful product, but needs improvement! May 27, 2005
Isha Zionit (United States)
17 out of 17 found this review helpful
Silicone baking pans are extremely cool. Light and flexible, they store easily and don't deform even if you accidentally leave something heavy on them, and you can just peel them off your finished baked good. Since they cool down quickly, you can lift them without potholders after ~5 minutes out of the oven. Plus, I get that thrilling "the future is now" feeling whenever I use them, and sometimes I bake solely in order to be able to use the pan because it's just so cool.
Unfortunately, this pan and its sister, the 9x9 cake pan don't get clean --- whatever you bake leaves stains behind. No matter how many times I have soaked them in hot soapy water, put them in the dishwasher, or scrubbed them, there are white splotches from flour that has spilled and brown splotches from cocoa and a shiny oil film. Even with the stains, they work perfectly well, but I just try not to let my guests see them since they look somewhat questionable. Also, I would be wary of using them with foods with strong flavors like onions or garlic, so that I wouldn't end up with garlic flavored brownies in the future.
One reviewer noted that they get clean if you grease them, but I don't think that could prevent the oily film, since the problem there seems to be too much fat, not too little. It's possible that they have improved since I bought them last year, but you may want to look elsewhere to the silicone pans with shiny insides like the Roshco.
Weird, But Good March 3, 2005
Bruce E. Layne (Lexington, KY United States)
30 out of 30 found this review helpful
I just made some banana bread in the silicone rubber loaf pan. It was a really weird experience. The loaf pan is a soft rubber and doesn't feel structural enough to bake anything. There are two main advantages. 1) Nothing sticks to silicone rubber. 2) The silicone rubber loaf pan is so flexible I could probably turn it inside out, and that makes it easy to remove baked items.
My banana bread is usually baked onto the metal non-stick loaf pan when it emerges from the oven. Then I let it cool and it steams in the pan and is essentially glued to the pan. The loaf comes out, but the crust has turned to goo and is stuck in the loaf pan. With the Kitchenaid silicone loaf pan, the loaf just popped right out. It wasn't too browned. It made a beautiful loaf, like a picture in a cookbook. The sides pooched out a little, but not badly.
There was no silicone oil or chemical smell as reported in other reviews. Perhaps that was caused by an earlier batch of bad bakeware, or using the silicone rubber pan under a broiler and overheating it? I baked at 350 F in an electric oven and the loaf pan seemed chemically inert and the banana bread tasted fine.
In addition to seeming weird, there are some functional differences. Compared to metal pans, I'd add some more time or bake at a higher temperature. And no more reaching in with one oven mitt and pulling out the pan. The silicone rubber loaf pan requires two hands and two oven mitts.
Because the silicone loaf pan is so incredibly nonstick, cleanup was extremely easy. My only problem? I just bought some nice metalic Kitchenaid nonstick bakeware. It's very nice, but the silicone rubber pan works so well it's like alien technology.
Did I mention it's *really* non-stick?
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