over the past few years, with all the talk about the possible effects of teflon etc., i moved to stainless steel and cast iron for my cookware. however, i have a TON of bakeware that is all non-stick (cake pans, muffin tins, cookie sheets, springform pans, loaf pans, bundt pans, etc.) i bake once or twice a week. i'm thinking that i should start replacing my bakeware as well.
however, what to replace it with? silicone? have read mixed reviews of this ... i have silicone madeleine molds and they never seem to brown properly (but they don't stick either). aluminum? i'm a bit concerned with the health issues with alunimum. what am i left with? i've seen some le crueset baking dishes ... yikes, the price tags give me heart failure.
any advice on this one?
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