That fancy Danish pastry brush I bought was a total waste of 30 bucks

I dropped $30 on a silicone pastry brush with some brand name on it thinking it would be game changing for my croissants. First time I used it, the silicone bristles started melting into the butter layer when I brushed on the egg wash. Called the company and they said it wasn't meant for high heat, but who brushes cold egg wash onto hot pastry? Went back to my $2 natural bristle brush from the hardware store and it's been fine for years. Has anyone else been burned by those trendy silicone baking tools?

3 comments

3 Comments

valw3623d ago

Natural bristle brushes never melt because they're designed by people who actually cook.

perez.patricia23d agoMost Upvoted

@valw36 exactly, people who actually cook know heat and natural fibers just work together. Silicone might be trendy but it'll never replace a good boar bristle brush.

the_charlie15d agoMost Upvoted

Oh man, tell me about it. A buddy of mine bought a fancy silicone brush last summer for grilling, thought he was being smart. First time he used it on a hot cast iron skillet, the bristles literally curled up and fused together into this sad little plastic blob. He spent the next twenty minutes scraping melted silicone off his pork chops while his wife just handed him her old boar bristle brush without saying a word. That thing's been through a hundred steaks and still looks brand new. Guess some things just don't need reinventing.