Hamburger Bun Pan, Non-Stick Silicone - Oven-Safe, Vented 6-Cavity Baking Mold, Dishwasher Safe with Basting Brush

I bake alot. This hamburger pan molds my bun recipe look old school professional level! It bakes my recipe very well. Easy to clean in hot soapy water. I use a perforated baking sheet to hold bun pangoe support. The holes in the bottom help dough bake throughly and give a good rise. I cut my dough pieces into 6 instead of 8 pieces for a taller bun. The only con was the 2 center buns did stick a little when removing. I'll let them cool a little longer next batch. Otherwise, I'm very happy with the hamburger bun silicone baking tray. Great product for the money and easy to store size pan.

I recently tried out this non-stick silicone baking mold, and it’s definitely a game-changer for making homemade burger buns. The design is thoughtful, with six standard cavities each measuring 4 inches in diameter, which is the perfect size for burger buns. The depth of 1.5 inches also allows the buns to rise nicely, giving them a good, fluffy texture.One of the standout features of this mold is its non-stick surface. The material is genuinely non-stick, which means you can pop out the buns easily without any grease or parchment paper—a big plus in my book. Additionally, the vented design ensures even heat distribution, resulting in buns that are perfectly baked every time. Whether you’re making classic burger buns, mini sourdough bread, or even cinnamon rolls, this mold handles it all with ease.Another great aspect is the durability and safety of the material. It’s crafted from food-grade, heat-resistant silicone that can withstand temperatures from -40 to 446 °F. Plus, it’s BPA-free, making it a safe choice for frequent baking. The inclusion of a basting brush as a bonus is also a nice touch, useful for glazing your buns or pastries.Cleaning up is incredibly straightforward since the mold is dishwasher safe. This feature is particularly beneficial after a long baking session—just pop it in the dishwasher and you’re done.Overall, this baking mold is a fantastic tool for anyone who loves to bake, especially for beginners or those looking to ditch store-bought buns for something healthier and more delicious at home. It simplifies the baking process and ensures you get consistent, professional results every time. If you're a fan of hosting BBQs or enjoy a good burger, this mold is worth adding to your kitchen arsenal.

I got this “pan” or mold, whatever you want to call it, over Christmas. Yes, it’s silicone, but it is incredibly floppy, too floppy to even keep it stable put it into the oven. The buns seemed to bake ok. They did not raise well, but that was a result of my poor choice of recipe. Cleaning this thing is a pain. Trying to dry it, It collects lint, which is gross. I’d advise picking something of better quality. WAY too floppy.

As described. Good quality. Interesting design. Nice bonus with silicone basting brush. I wish it included an instruction sheet with a few example recipes, hints and tips for use and maintenance of silicone bakeware, and a rationale and intended use guide for the special design feature.Silicone, like glass, is an insulator and tends to protect food baked in it. That means it favors longer bake times, browning rather than crusting, and moisture retention. Think lasagna rather than meat loaf. Specialty breads like hamburger buns need a solid crust on the bottom and soggy or moist isn’t an option. Think pizza and artisan loafs which are baked in direct contact with or on a grate over a very hot heating element. That is likely the reason for the AKS Co bun mold having holes on the bottom and it appears to work.If you are baking a rather wet dough that leaks into or through the holes in the bottom of the molds, then parchment paper will be your friend in avoiding a mess and a cleanup hassle. For most bread dough, the holes are feature and not a bug. The first test here was a yeast bread with 3 cups of flour and two eggs. The excellent result can be seen in the pictures: A light brown on top and a dimpled bottom crust solid enough to provide a good base for a sandwich or hamburger. This recipe yielded a texture more like a dinner roll rather than a robust hamburger bun and was baked just right all the way through.Silicone bakeware can be rather flimsy so we often use a cookie sheet as a platform to make it easier to put in and take out of the oven. That cookie sheet also acts as a heat sink helping obtain even heating on the bottom of the bakeware. For these bun molds, the holes indicated that they needed to be placed directly on the oven grate so we used a rimless cookie sheet like a pizza peel to slide the molds into place and to remove them from the oven. That worked well and the results speak for the design innovation.Perhaps the biggest challenge with a mold like this is matching the dough and its rising to the amount needed to fill and not overfill the mold. The 3 cups of flour recipe was just about the right amount for the 6 mold tray with just a tad of lagniappe. That worked out well for a convenient amount of bread in convenient serving sizes.

After using metal pans for years, silicon is a bit different, being so liable. But rolls turned out well. we did use some parchment in the bottom, not sure how well the little holes work. They came right out of the silicon no problem and ran it through the dishwasher to clean. So far pretty pleased with it. I'm thinking cinnamon buns next.

First of all, my recipe for buns makes 8. Not 6. A recipe that fits inside the product would be nice. The Amazon page shows some gorgeous cinnamon buns that I will assume was made in these, but there isn't a recipe for them. Do I need to spray these with cooking oil? Do I place it on a baking sheet before placing it in the oven? How high/how much should I fill the mold to get a standard burger size? It doesn't need to be a 50 page pamphlet. Just something to get us started.There is information on the Amazon page about some of the features, but there should be something to go along with the product telling us the maximum temperature, how to care for the product, etc...In the end, these are pretty flimsy. Without any instruction, I might stick to a more traditional approach to burger bun making. It doesn't take much to shape them by hand.