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Usually sloped they sit directly above gas burners to protect them. What ever juices and fats aren't incinerated and recycled back into the cooking air to add flavour, are directed down into a fat collector of some sort. They also act to spread heat rather than having several points of intense...

Yeah, that is what I imagined might happen but then it kind of defeats the object of using "easy clean" silicone if you have to scrub a tray as well!

Just out of interest, what is the life expectancy of a carbon-steel pan provided it is "dry cleaned" as it were and never washed. Would it be worth investing in a more expensive one in the hope it is better quality or is it more a case of replacing every few years regardless?

I have a couple brightly coloured fully silicone utensils by Zeal (a UK based company) and they have served me well so far and look the same as the day I bought them. But bakeware I am a little skeptical about because of their flexibility. I can just imagine filling a cake pan with mixture only...