I was anxious to play with my new silicone muffin tin. This pan is
wonderful! I have a Roshco silicone 12 c muffin pan with non-stick
sled. The sled keeps the muffin tin stable while loading, baking, and
removing from oven. I made whole wheat blueberry and whole wheat
cranberry muffins. One did a semi-stick because I popped it out while
still hot but it was a small price to pay for a fresh, piping hot whole
wheat cranberry muffin with a spat of butter The instructions say to
leave the muffins in the pan until completely cooled. True to their
promise, perfect muffins popped out! I'm impressed!

I also have a new silicone cookie sheet but I haven't tried it yet.
These are the only two silicone bakeware I will likely buy. I can't see
any other styles of this bakeware being suitable for my needs. I'd be
leary trying it for bread and I've never had a sticking problem with
bread anyway. I can't see it working well for pies but I might try
tarts in the muffin pan just to see. I thought I wanted a silicone loaf
pan for meat loaf but DD showed me how to line a loaf pan with parchment
paper so that will work well for the 2 or 3 times a month I make meatloaf.