We frequently use silicone bakeware for a number of reasons:
It is easy to release food from
It doesn't always need greasing
The sides don't heat up too quickly giving a more uniform rise
There doesn't seem to be anything toxic reported about silicone bakeware
We have two different kinds of silicone baking trays with rigid frames, a lakeland one that sadly was discontinued years ago and a new slightly larger one made by WellBake (WellBake give a 10 year guarantee). At time of writing this is out of stock. I hope they haven't discontinued it as we would like another one! These are excellent for Cookies and can be used without greasing, the cookies just slide off!
These are a current favourite, with a wavy bottom, we actually have four of them, great for bread, courgette cake, banana bread and when developing gluten-free recipes that sink a bit in the middle they can sometimes retain a better shape in one of these loaf pans rather than a cake pan.
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These are great for rolling out dough and pastry. We use ours on top of our induction hob to increase useable work surface (we are messy cooks). These are larger than average and quite thin, so easy to roll/fold for storage.
