Nautical Scout Pans

By Carolyn Shearlock © 2016 • all rights reserved

A couple new lines of collapsible silicone pans from Nautical Scout can save space in the galley if they're right for your cooking.

I saw some really innovative collapsing silicone pans from Nautical Scout when I was at the Annapolis Boat Show. Nautical Scout gave me a couple to use to provide feedback to them and also to review.

I received one all-silicone pan for use in the oven or microwave, and one with a metal bottom for use on the stove top. Both collapse to about 20% of their full size and are very heavy and sturdy silicone.

MULTI-OVEN ALL-SILICONE PAN

These pans are intended to be used in either a conventional oven or microwave. The multi-oven line comes in round, oval and rectangular shapes; I have the small rectangular shape that I use most often for bread. Unlike many other silicone pans that I’ve used in the past, it’s not flimsy. Even with batter breads such as beer bread, zucchini bread and streusel coffee cake, it is rigid enough that you can carry it with just one hand and not even wonder if the batter will spill.

The pans come with a lid for casseroles and also a steamer insert for microwave use.

A couple new lines of collapsible silicone pans from Nautical Scout can save space in the galley if they're right for your cooking.

The small size is good for a single meal for two people. I’ve had to downsize my bread recipes and casseroles, but it’s nice not to always have leftovers or else a thin layer in a larger pan. The large rectangle is just a slight bit larger than a standard 8×4 loaf pan and a good replacement for it.

A couple new lines of collapsible silicone pans from Nautical Scout can save space in the galley if they're right for your cooking.

I love that it collapses for storage and also doesn’t clank – in fact, I store it between a couple of metal pans to pad them and keep them quiet.

After I’d used my pan just a few times, it developed a split along one of the fold lines. I contacted the owner of Nautical Scout, Craig Emigh, and he said he’d never seen that happen before and replaced it immediately. My new pan hasn’t had any sort of a problem (I’ve used it a lot) and thus I recommend these.

METAL BOTTOM STOVE TOP PANS

The metal bottom “stove top” pans captured everyone’s attention at the boat show – finally, silicone pans that could be used on the stove top! (One note: The pans cannot be used in the oven – the plastic handles on the pan will melt.)

Like the multi-oven pans, they’re very heavy silicone with a reinforced rim around the top. I never have the feeling that anything will spill out. And it collapses down to a fraction of its full size.

I’ve been using the 2-quart size for almost three months, and it’s great for what it’s designed for . . . but it doesn’t work for everything.  What I’ve discovered is that the pan is good for “watery” things – say, boiling pasta, making thin soups or broth, or heating dish water.  It’s not as good for thicker foods that can scorch.

The four quart pan is better for these things than the two quart due to the lid design. The two-quart pan has a silicone lid with a recessed place to grasp it. I discovered that I could not pick it up using a pot holder . . . and without a pot holder, I scalded my fingers on the steam vents next to the “handle.” I ended up using a fork to lift one side of the lid so that I can grasp it with a pot holder. The four-quart pan has a metal lid with au upside-down “U” handle which does not have this problem.

A couple new lines of collapsible silicone pans from Nautical Scout can save space in the galley if they're right for your cooking.

A couple new lines of collapsible silicone pans from Nautical Scout can save space in the galley if they're right for your cooking.

So why do I like the pan more for watery foods? It’s sort of the nature of a collapsible pan: so that it will collapse, it’s narrower at the bottom. Additionally, the bottom also has grooves in it.

A couple new lines of collapsible silicone pans from Nautical Scout can save space in the galley if they're right for your cooking.

Well, the combination of the V shape and the grooves in the bottom makes it so that thicker foods – spaghetti sauce, gumbo, unstuffed cabbage, stew, chili, and cream soups for example – scorch if you are not very attentive to stirring. The grooves/ridges in the bottom also make it a little harder to keep food from sticking and burning even as  you’re stirring – I found that using a narrow silicone scraper worked well to get down between the ridges so that everything is mixed. Using my flame tamer (see the one I have on Amazon) also helped with the scorching problem. The botttom line, though, is that the pan just isn’t designed to cook “non-watery” foods.

Foods that can’t be stirred as they cook – such as rice – should not be cooked in this pan. And due to the smaller bottom and ridges, the pan didn’t work well recipes where I first browned meat, then added other ingredients for a one-pan meal.

Depending on your style of cooking, it may be a great pan for you or not. The pan itself is well made and innovative; it’s just a question of the type of things that you cook.

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Comments

  1. Love my rubbermaid collapsible storage stuff. Great for boats.

  2. Boat a few of these at Annapolis Boat Show- love them!!

  3. The silicone cookware I have isn’t collapsible. I love it because it won’t rust and doesn’t bang while put away. Collapsible seems an additional plus, as long as it doesn’t degrade longevity. Keep us posted on how these pans do over time! Thanks for your great articles.

  4. I bought the Bella Copper heat defuser, it’s kind of expensive, but it works great, and has more than one use. It can also help with defrosting. I bought the large and medium, and they included the small one for free. I wonder if this would help with the scorching….I really like the idea of collapsible cookware.
    http://bellacopper.stores.yahoo.net/copheatdif.html

  5. Bianca Diamanty Mc Hugh

  6. Paul Wyand says:

    I have tried silicone muffin pans, loaf pans, and a couple of others and have had big issues with sticking. I have regulated them to storage of parts containers. (got rid of muffin pan) I might try these but given my experience I am hesitant to.

    • Karen Marciano says:

      I believe when buying silicone, the cheaper ones will not live up to the test. They do stick.
      I love this article because of the quality of the pans. With silicone, you get what you pay for. Once you cook with good ones, you’ll never go back.

  7. Wow the bread baking pan sounds great!

  8. Jennifer McAdams says:

    We saw a metal bottom collapsable silicone pot and considered buying it but did not. We worried that the metal fiddle would become too hot and melt the collapsible side wall of the pot. Any thoughts from those who have such a pot?

    • Not sure if you’re talking about the fiddle (fence around the stove) or the pot restraint around the burner, but silicone is generally safe to 400 or 500 degrees (depends on brand). I wouldn’t think that either bit of metal would get that hot unless they were right IN the burner flame. I’ve never had a problem with mine, but every stove is designed a little differently so I can’t say for certain on other stoves.

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