Reusable Pan Liners
Reusable nonstick baking-pan liners are relatively new and the choices are growing. We baked biscuits, ultrathin lace cookies, and berry-filled tarts on five nonstick liners made from various grades of silicone, silicone-reinforced woven fiberglass, and nonstick fiberglass to see if any could impress us more than a sheet of basic parchment paper.
The liners fell into two classes: lightweights and heavyweights. Baked goods made on lighter liners had bottoms with spotty browning. These liners can be cut to fit any pan, a definite plus, but the flimsy materials creased easily when washed by hand.
Other heavier mats imparted plastic and chemical flavors to the cookies and biscuits. We did find one acceptable liner; however, all of these mats stain over time and can transfer flavors from previous uses. Also, unlike parchment, these mats cannot be cut to fit specific pan sizes. Bottom line: We prefer parchment.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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