If you do an archival search, there have been some great discussions on the safety of silicone bakeware around here. Personally I've been satisfied by those discussions, so I use it.
For the mat, look at it like parchment paper - because it essentially is. Parchment paper is silicone impregnated paper. It lines the baking sheet so that nothing sticks. Do NOT use it to roast meat or veggies. Use it for cookies, crackers, biscuits, etc. And heed the temperature limits.
For the cake pan - personally I never make layer cakes. I don't know many people who do. So a single cake pan is plenty for me. The bread pan can be used for quick breads which usually only make a single loaf. All of them will have to be placed onto a sheet pan before being filled though. They are not self-supporting, and trust me when I say don't try moving it after you've filled it.
Never cook something you want to cut in the pan in silicone (like a pie) - silicone cannot stand up to knives.
The main limitation of silicone is the lack of browning. Where the pan touches the metal sheet pan, that portion of the item will brown, but the rest will not. So with something like muffins, the bottom and top will brown and form crusts, but the sides will still be pale and soft. For baking regular bread, I do not recommend silicone for that reason.
Cristeen ~ Always remembering our warrior ~ Our is 3, how'd that happen?!?!
We welcomed another warrior in May 2012!!
2012 Decluttering challenge - 575/2012