Review: Pyramid Pan

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pyramid_panRecently, I received a Pyramid Pan for review.

The Good
This fat-reducing silicone cooking mat has lots of uses and is easy to cook with. I got a large one – which means, it’s a bit big for my cookie tray, but I like the bigger size because I can use it as a trivet under my large, glass pan.  You can also cut it and make a potholder or jar opener with the rest extra piece.  It’s also dishwasher safe, but don’t cook on it the wrong way (yea, we did that), or you’ll have to scrub goo out of those little pyramids (not fun).

The food cooked through and evenly and tasted good, so it passed all the tests there.

The Bad
Now, is silicone healthy?  I hadn’t even known about this until recently. Truth is, there isn’t enough evidence right now.  No major studies have been done with silicone under heat, and I’m sure some reactions depend on the composition of whatever else is mixed in with it.    Better than aluminum?  Unsure.  Better than waxed paper? Well, it turns out that lots of those have silicone too, so it’s that’s a tough question. At this point in my life, I’m into a “less is more” trip with my cookware.  It may be a little toxic but I’m not going to overdo it.  I’m light years ahead of where I was 3 years ago (no aluminum products or mercury-laden light bulbs in my house), and I feel like moderation is key.

Tough call here.  Cooks and cleans pretty easily, but uncertain of its safety.  I’m still hesitant to use with regularity myself, but Pyramid Pan has sent me a wealth of data on the details about the silicone they use.  Pyramid Pan told me:  “Silicone for cooking has been approved by the FDA. Further we use the European silicone formula (LFGB standard) which is a higher quality formula than the FDA formula, and more expensive than the USA version. We sell the higher grade European version in the USA and Canada.”  Personally, I take FDA approvals with a grain of salt, but they use a higher grade of silicone:

“Food contact test is a test related to a container or product that will contact with food. The main purpose of the test is to see if there is any harmful substance released to the food and if there is any impact on the taste. The basic method is to soak the container with liquid for a period of time, which is called “migration”.

“For US market, FDA is the standard to follow. Europe is using another standard 2002/72/EC, which is a common European standard but not fully accepted by some European countries such as Germany and France. The tougher standard and well accepted standard is LFGB imposed by Germany.”

  • As a low-taint, non-toxic material, silicone can be used where contact with food is required. Silicone is becoming an important product in the cookware industry, particularly bakeware and kitchen utensils.
  • Silicone is used as an insulator in heat-resistant potholders and similar items; however, it is more conductive of heat than similar less dense fiber-based products. Silicone oven mitts are able to withstand temperatures up to 260 °C (500 °F), allowing reaching into boiling water.

You can check out the Pyramid Pan for yourself for $19.95.

I received a Pyramid Pan to facilitate this review.  All opinions are my own.

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2 thoughts on “Review: Pyramid Pan

    1. Gina B Post author

      Yea, Cher, I’m having a tough time getting credible info on it! I have a friend who refuses to use it, so I worry :) But it’s true that most baking paper has some silicone too, and that leaves you with some costly or hard-to-get brands. Oy!

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