/ck/ - Food & Cooking

>>16531513
they're all silicone? I've not looked into these, though so much of my kitchen is silicone. I've given the material a lot of credit for its sanitary and heat-resistant nature, but much of what I know comes from the world of sensual-adult-products, where the cardinal rule is to never expose it to silicone-based lubricants because they would act as a solvent on the silicone surface, chemically melting the surface integrity, allowing the once-sanitizeable rubber to absorb "biological contaminants". makes the once-smooth-and-fuckable surface feel sticky even if you wash it.

so you can literally bake on these fully, huh? I tend to use parchment paper for lower-heat dry stuff like this and foil or my castiron for higher-heat or messier. seems most of my kitchen hardware options tend to top out around 450 degrees. On my induction hobs, I use silicone potholders on the ceramic surface over each hotspot, to hold the skillet or steel-sautee-pan. the induction works straight through it and unless I way-stupid-crazy overdid it preheating a pan, they never have a problem. worst case accident and the hexagonal web warped out, "cupping" the whole potholder like crispy pepperoni. but literally just took it off the heat and set it elsewhere to cool off and it went back to exactly how it was like nothing had happened, it never started to "melt" or singe or leave a permanent deformity. I've always wondered about this material's true chemical-safety. But under 500 degrees I've figured I could trust it.