Hard silicone cooking utensils?

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Hard silicone cooking utensils?














0















So, I bought a couple of these:



And now, I get them out, and low and behold, the tips, inserted into the handles to be held in place, simply appear, look, feel, have flashing, like a hard nylon plastic.



The little handle grips are indeed silicone, however, the name of this tool is "Silicone-tipped... tongs". You'd think a big place like Sur La Table would be able to get that right, but you'd probably be wrong.



I'm used to thin silicone finding rigidity by being wrapped around a piece of stainless steel as in a thin (for silicone) turner. At the same time I ordered their silicone ladle (been looking for a nice one), and it is indeed silicone.



So, I looked it up and found: a wiki page that states you can produce "hard silicone", and then a maker-instructor talking about home-made rigidification (not a word, btw, yet...) of silicone here.



Two things naturally come to minde:
1) if they can do it, why hasn't any other silicone cooking utensil I've ever bought been made of "hard silicone"
2) SlT really burnt it on this one.



Have any of you master or minor chefs ever used, handled, or otherwise come across "hard silicone" cooking utensils (that weren't made with a tiny bit of metal shaped inside)?









share


























    0















    So, I bought a couple of these:



    And now, I get them out, and low and behold, the tips, inserted into the handles to be held in place, simply appear, look, feel, have flashing, like a hard nylon plastic.



    The little handle grips are indeed silicone, however, the name of this tool is "Silicone-tipped... tongs". You'd think a big place like Sur La Table would be able to get that right, but you'd probably be wrong.



    I'm used to thin silicone finding rigidity by being wrapped around a piece of stainless steel as in a thin (for silicone) turner. At the same time I ordered their silicone ladle (been looking for a nice one), and it is indeed silicone.



    So, I looked it up and found: a wiki page that states you can produce "hard silicone", and then a maker-instructor talking about home-made rigidification (not a word, btw, yet...) of silicone here.



    Two things naturally come to minde:
    1) if they can do it, why hasn't any other silicone cooking utensil I've ever bought been made of "hard silicone"
    2) SlT really burnt it on this one.



    Have any of you master or minor chefs ever used, handled, or otherwise come across "hard silicone" cooking utensils (that weren't made with a tiny bit of metal shaped inside)?









    share
























      0












      0








      0








      So, I bought a couple of these:



      And now, I get them out, and low and behold, the tips, inserted into the handles to be held in place, simply appear, look, feel, have flashing, like a hard nylon plastic.



      The little handle grips are indeed silicone, however, the name of this tool is "Silicone-tipped... tongs". You'd think a big place like Sur La Table would be able to get that right, but you'd probably be wrong.



      I'm used to thin silicone finding rigidity by being wrapped around a piece of stainless steel as in a thin (for silicone) turner. At the same time I ordered their silicone ladle (been looking for a nice one), and it is indeed silicone.



      So, I looked it up and found: a wiki page that states you can produce "hard silicone", and then a maker-instructor talking about home-made rigidification (not a word, btw, yet...) of silicone here.



      Two things naturally come to minde:
      1) if they can do it, why hasn't any other silicone cooking utensil I've ever bought been made of "hard silicone"
      2) SlT really burnt it on this one.



      Have any of you master or minor chefs ever used, handled, or otherwise come across "hard silicone" cooking utensils (that weren't made with a tiny bit of metal shaped inside)?









      share














      So, I bought a couple of these:



      And now, I get them out, and low and behold, the tips, inserted into the handles to be held in place, simply appear, look, feel, have flashing, like a hard nylon plastic.



      The little handle grips are indeed silicone, however, the name of this tool is "Silicone-tipped... tongs". You'd think a big place like Sur La Table would be able to get that right, but you'd probably be wrong.



      I'm used to thin silicone finding rigidity by being wrapped around a piece of stainless steel as in a thin (for silicone) turner. At the same time I ordered their silicone ladle (been looking for a nice one), and it is indeed silicone.



      So, I looked it up and found: a wiki page that states you can produce "hard silicone", and then a maker-instructor talking about home-made rigidification (not a word, btw, yet...) of silicone here.



      Two things naturally come to minde:
      1) if they can do it, why hasn't any other silicone cooking utensil I've ever bought been made of "hard silicone"
      2) SlT really burnt it on this one.



      Have any of you master or minor chefs ever used, handled, or otherwise come across "hard silicone" cooking utensils (that weren't made with a tiny bit of metal shaped inside)?







      equipment silicone





      share












      share










      share



      share










      asked 1 min ago









      NOTjust -- user4304NOTjust -- user4304

      210314




      210314




















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