Why shall we choose stainless steel ice pop molds

Ice pop molds are available in a range of shapes and sizes. Generally, smooth molds will be the most versatile for a variety of recipes. “Molds that have a lot of elaborate detail to the shape will work best with mixtures that are going to freeze really solid, like fruit juice,” says Charity Ferreira, author of Perfect Pops. “Anything creamy or boozy or with chunks is not going to show much definition when you freeze it in a mold with a lot of detail.” She also told us that pops involving ice cream “or anything else that will freeze on the softer side,” may be harder to extract from detailed molds. (In our own tests, we found creamier pops worked fine in the more elaborate molds, but tended to lose detail faster than juice pops once they started melting.)

Molds are generally offered in three different materials: plastic, silicone, and stainless steel. Each has its own pros and cons.

Plastic molds are cheap and readily available, but they’re prone to breakage and they also sometimes prove difficult to use, as they need to be run under hot water until they’ll release their precious popsicle cargo. Reuben Ben Jehuda, owner/co-founder of the popsicle chain PopBar, declined to say which material his stores use for their molds (it’s a trade secret), but explained, “For home use, you can definitely go with the plastic one. I don’t think it’s going to affect the quality in the long run, and they’ll stay good for minor consumption.” If you’re concerned about chemicals leaching from plastic pop molds, you likely don’t need to be (see our Ingredients of concern section).

Silicone is a frequently used material in pop molds, but durability is an issue—accidentally puncture these molds with a sharp object in the dishwasher, cabinet, or sink, and they’re permanently out of commission. Plus, they can emit a not-too-pleasant smell and are more likely to hold onto the odors of pops past. Because silicone doesn’t become brittle at freezing temperatures and will simply peel away from frozen matter, it’s a particularly good material for pop molds. As food scientist Doug Goff told us, “plastic under a microscope is very rough, with lots of nooks and crannies, so ice can easily adhere to it and that makes withdrawal of a frozen novelty out of a plastic mold difficult. Silicone molds are much preferred for ease of removal, and they are smoother … but more importantly silicone repels water, so the lack of stick is mostly due to the lack of interaction between water/ice and silicone at the surface of the mold.” As with plastic, there’s little risk of chemicals leaching from silicone into your pops.

So we would suggest you stainless steel ice cream molds ice pop mold, durable, long working life, smooth booth inside and outside, do not accumulate residua, easy cleaning, easy operation, screen polish panel, no bacteria can hide.