The invention involves silicone devices and a method for using the silicone devices for food preparation and for cooking. The silicone devices come in a variety of shapes: bands, string, mesh, perforated sheets, connected double-Os, and film. The silicon devices may be used when food is prepared, then frozen and later cooked; to support food during cooking; or in food preparation when the food is not heated. The silicon devices may be stretched and placed over a food item prior to cooking and will support the food item during cooking. The silicone devices retain their elasticity when exposed to heat and continue to hold the food in shape while cooking. After cooking is complete, the silicone devices are quickly and easily removed from the food without sticking to the food.