Is the variation by person, or are their different varieties of silicone in use.
The second may be true, but there have been a bunch of cases where something baked in silicone tastes terrible to me and other people can’t tell or don’t mind.
Or is silicone hard to remove some flavor molecules from, meaning a new piece of silicone won’t produce bad tastes, but an old piece will.
I think this is a separate problem: you definitely read poorly talking about that, but for me it’s bad even with completely fresh silicone cookware.
The second may be true, but there have been a bunch of cases where something baked in silicone tastes terrible to me and other people can’t tell or don’t mind.
I think this is a separate problem: you definitely read poorly talking about that, but for me it’s bad even with completely fresh silicone cookware.