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Baking doesn’t have to mean time-consuming cleanup work with this reusable silicone baking mat. To use, simply place the mat smooth side up on the countertop when working with sticky materials, such as batter, taffy, or caramel, or place it on a sheet pan to bake cookies, cakes, and pastries–the mat turns any pan into a nonstick surface with no greasing necessary. Made in France of woven glass fabric coated with food-safe silicone, the product conforms to U.S. regulations and is FDA, NSF, and Kosher certified. It can be used at temperatures varying from -40 to 482 degrees F, and can last 2,000 to 3,000 times depending on use and care. After the baked pastries have cooled, remove them one by one or gently lift the baking mat to allow them to roll off. To clean the baking mat, simply wipe it down using hot water and dish soap, shake off any excess water, and hang or lay it flat on an even surface to dry. Pliable and flexible, the mat should be stored by either rolling it up or keeping it flat. Fitting any 13-by-18-inch baking sheet, the baking mat measures 11-5/8 by 16-1/2 inches and is safe to use in the refrigerator, freezer, microwave, and oven.
Silpat Nonstick Silicone Baking Mat Features
- Flexible silicone baking mat turns any pan into a nonstick surface with no greasing necessary
- Made in France of fiberglass and silicone; FDA, NSF, and Kosher certified
- Heat-resistant to 482 degrees F; lasts 2,000 to 3,000 times depending on use and care
- Wipe down using hot water and dish soap to clean; lay flat or hang to dry; lay flat or roll to store
- Measures 11-5/8 by 16-1/2 inches; freezer-, microwave-, and oven-safe
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Silpat Nonstick Silicone Baking Mat Reviews
A must have for bakers
I think I own one of almost every kitchen gadget known to man, and used to rely on parchment to bake cookies without worrying about sticking. I got a Silpat for my birthday and love it. I use it for cookies, just like the other reviewers mention, but find it is most useful for kneeding bread dough or rolling out sugar cookies or pie crusts. No more over or under-flouring my kneeding/rolling surface, because I can just peel off the dough if it gets stuck! Pie crusts transfer without cracking. My bread dough is amazing, because I never over-flour, which can ruin bread dough. Clean up is very fast. I store mine rolled up in an old paper towel tube in a drawer.
a must-have
This is an excellent item to have about the kitchen. I only suggest two things. First, I would purchase two: one for savory items and one for sweet, as certain strong odors and oils tend to linger. Second, do not use soap on these, a good wipe with warm water and a gentle cloth will suffice.
Heaven Sent
I always thought that parchment paper was for snooty folks who were too lazy to either butter their cookie sheets or baked their cookies too long so they stuck to the sheets. If it works anything like these sheets, I owe a lot of folks apologies. While they cost a few dollars, who cares? The cookies SLIDE off– no stick, no smooshing, no mangling. The cookie sheets, meanwhile, are pristinely clean, so it’s a clean up constituted of running a soapy rag over the Silpat and over the cookie sheet. Done. Beautiful. Absolutely worth it for anyone who bakes cookies.
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