Silicone bakeware abounds... and it's so pretty and easy to clean!!! However, my mum says that it doesn't really crisp anything (eg. give a loaf of bread a crust) or even brown things enough (chestnut bundt cake). I want to buy a mini-madeleine tin, but don't know whether to go with a silicone or normal model; I don't want the madeleines to look like they're been steamed; I want the outside part to be slightly less yielding to the teeth.
I also was thinking of being sacrilegous and experimenting with the mold and left-over cake batter (think: madeleine-shaped muffins), and so I definitely want to be able to cook something a bit longer than I would a madeleine to get a browned, slight crunchy-crust sensation.
Are some things more suited to silicone than others? Do you adjust cooking times? Any experience with silicone that you could share would be appreciated!