The invention involves silicone bands made from food-grade silicone and methods for using the silicone bands for food preparation and cooking. The silicone bands come in a variety of diameters and thicknesses, and 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 bands may be stretched and placed over a food item prior to cooking and will support the food item during cooking. The silicone bands retain their elasticity when exposed to heat and will expand and contract along with the food item while cooking. After cooking is complete, the silicone bands are quickly and easily removed from the food without sticking to the food.