Chemical contamination isn't a major issue with silicone bake-ware as it is for certain plastics. All silicone products intended for use with food must meet FDA standards. Chef Alton Brown, a Food Network star chef, reports silicone is chemically inert -- meaning it cannot react with your food -- and flameproof up to 450 degrees F, far hotter than the 300 to 375 degree F temperatures cake, muffin and cookie recipes usually call for.
In some ways, silicone baking sets are far more durable than their rigid counterparts. Unlike a glass pie plate, a silicone pan won't shatter if you happen to drop it onto a hard kitchen floor. Silicone is impervious to rust and can't scratch the way metal pans sometimes do. However, repeated runs through the dishwasher can wear the markings off silicone bake-ware. You also need to be careful not to use sharp implements to remove baked goods from silicone pans, as the point of a knife can go right through them, possibly causing cuts.
One possible safety issue with silicone baking sets comes from their characteristically floppy nature. This makes them difficult to grip with oven mitts or potholders. While the silicone itself does not transmit heat well, it's rather easy to bend the bake-ware and touch the 300 degree F cake or muffins. Burns aren't the only problem; since floppy silicone bake-ware doesn't contain batter as well as metal or glass, there is increased risk of spilling batters containing raw egg onto counter-tops, creating a risk for cross-contamination.
All Great information as researched by Melanie Greenwood.