In the beginning, there was silicone in cooking tools. And it was good. And it went forth and multiplied. But eventually, cooks noticed some problems: silicone bakeware didn’t promote browning the way metal did, and if it got too thin, it was floppy — a problem for everything from spatulas to baking pans. But now manufacturers are introducing next-generation silicone gear that address some of the shortcomings of the earliest silicone tools.
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