Silicone Bakeware - I'm not so sure

Anyone want to share their thoughts about this? A friend gave me a silicone cake pan that she was given but would never use (since she is a stranger to her own kitchen). Frankly, I'm not completely comfortable with the idea of using synthetic materials with high heat (even Silpat liners). Another friend thinks it's ridiculous to worry about and that it is perfectly safe. I get that they are light weight and flexible and baked foods can just "pop out", but what about 20 or 30 years from now? Will we unknowingly be poisoning ourselves? Is there undisputed evidence of its safety?

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