Cooking For Engineers

[donandmel2]

I really like the silicone bakeware that is being marketed now for baking cakes, quick breads and cupcakes, lining cookie pans, also spatulas for mixing hot stews etc. They store easily, bake well and clean up easily - and you don't have to worrry about proper handling and marring their finish. I'm a little frightened that these bake items will eventually follow the same course as Teflon, meaning we'll eventually find out they are not as safe as marketed. Do you know how well these products have been tested for safety? Could you also address how/why these products don't react to temperatures used in baking OR what temperature they DO react at?