Originally Posted by thymeless
I actually like mine and am quite pleased in general. They're the same principle as Silpats used by bakers for years. I like my Silpats too. The main difference is the absence of the glass weave inside.
I don't think they're the best for everything, but I like them for baking of breads, cookies, cakes and that sort of thing.
This seems a little like apples and oranges here. I wonder if mimi1951 is speaking about silicone cake pans, loaf pans, etc. rather than nonstick mats such as Silpat and other Teflon-like sheets. I have a supply of the Teflon-like sheets that I use all the time, have had for years and have given to my daughter. We're both more than pleased with their performance.
As for the cookware, I don't have any but am considering getting a couple of loaf pans to bake something called bacon-and-egg bread that my youngest brother created. No matter how I grease my regular loaf pans, this bread sticks, sticks, sticks. It darn near takes a jackhammer to clean the pans. I figure the silicone will come to my aid.