Thanks for the heads up

Shelley

I love those things too. They're awesome for baking bread. For cut out cookies, you can just roll the dough on the mats; cut out the cookies; remove the scraps and bake!

YES. I have the same number as you, and find baking so much easier. They are also really good for kneading dough, especially if it's the least bit sticky and you don't want to add a lot of extra flour.

OOH! Boo!! I hadn't thought of that!
Thanks!

Me, too! I also roll pie dough on mine - works like a charm!

Sherry

We were at Bed and Bath last weekend. I looked at the silicone mats, thinking those would be great for pie crust.

Could of used my coupon!

I've had two mats for several years.I love them and also have used them to knead dough.

I've heard so much about it and finally got one two months ago. The first time I used it was to bake homemade oven fries (straight out from the freezer). For some strange reason the fries took much longer to bake, compared to using a cookie sheet, and they were not as crispy as they should. I ended up putting them back on a regular cookie sheet to finish baking. Once they were back to the cookie sheet, they were nice and brown and crispy, just like that! Maybe I shouldn't use silicon to bake oven fries? Al

I just bought one last week, but haven't had a chance to use it yet. Looking forward to it.

Maybe when I am finished with the 1000 sheet of parchement paper box I bought I will try them.

I love, love, LOVE my parchment paper....LOL!!!

Don't even have to wipe it.

LOL, Nancy. I have both, but I use a LOT of parchment for things like lining pans. I used the stuff you gave me and bought another big box.

I can't roll pie crust on the silicone mat, it sticks like crazy and tears into pieces. (shrug)

Annie

We baked 160 cookies last Friday.

Did some on the $50 All Clad cookie sheet (we only got one - wanted to test it out before committing). Did some on $5 sheet pans from Sam's Club with the Silpats.

We had bad luck with just the sheet pans with burning on the bottom and overcooking. We wanted to see how these new options compared...

And both were equally wonderful! Cookies didn't spread much, stayed tall and chewy and moist days later! Much better than just a sheet pan - I am a convert!

You can also make parmesan crisps on them. :)

The Silpat website is helpful about cleaning, usage, and storage, too.

There's just something about the word silicone... I associate it with the exploding breast implants and the 'glue' they use to caulk windows...

Sorry but that's me...

Rita

Love my silpat as well. I need to get a few new ones, the ones I've had for years are starting to shred at the ends. And my genius kid used one as a cutting board for bread!

I also need new cookie sheets, mine are beyond ratty. I may have to find a restaurant supply store.

AM

I love my silpats, parchment paper sheets.....and REYNOLDS NON-STICK ALUMINUM FOIL!!! (althetrainer, try that for the fries and let us know your opinion)

Jessy, parchment paper and aluminum foil have always worked for me. Just that I thought using the silicon mat would be more "green" but obviously didn't work very well for that purpose. :-) Al

I'm curious--Lindac's post said "silicone baking mats" and later posts specifically named Silpat. Lindac, are you using Silpats or the type of baking mat I've seen around that are bright-colored silicone mats (they seem a bit thicker than silpat and are a bit rubbery)?

There is a difference in price between the two types, so I wonder why Silpat might be worth much more, aside from the brand and reputation. Though each type is used for stick-free baking, they don't seem like they're the same product. Are Silpats silicone-coated "something" or are they silicone all through as those other mats seem to be?

Anyone in the know who cares to fill me in? I would love to know more before I make a purchase.

I have 3 kinds of different silicone mats....thes tandard Silpat...and another that fits a 1/2 sheet pan that uis redw ith cingerbread men on it..?) and is a bit thinner than silpat and another big roll that you can cut pieces to fit the pan of your choice...and it comes with templates to use to cut...like an 8 inch round or a 9 inch square etc. There is enough of that to fit ealily 2 cookie sheets and a couple of cake pans.
I am sure it will be much easier than cutting a new parchment round every time I make a carrot cake.
Linda C

empress, I have a Silpat and I have a silicone mat from Walmart. Any difference in their function is negligible, as far as I can see, I mostly use them to line sheet pans when I'm baking cookies.

BUT, if I'm making a lot of cookies and I only have two silicone mats, I'll start forming cookies on parchment so I can just get all the cookies onto pans awaiting their turn for baking.

Annie

What Silpat is made from from the FAQ on the website:

SILPATs are made of fiberglass mesh and the highest quality food grade silicones. The specially designed mesh works with the silicone to provide consistent heat distribution and promotes even baking and browning. This is part of what makes SILPAT Â the one & only non-stick baking mat and loved by millions.

Here is a link that might be useful: Silpat FAQ

Thanks LindaC, Annie1992 and Christine for your responses. I just had a feeling that texture I could see in the Silpats was fiberglass. So, yes, I imagine that is what makes them work as they do. Still not sure I'm sold on either kind of mat. Guess I'll stick with my parchment paper for the time being, and keep looking and thinking about it.

One more question: I assume the mats, either kind, must get hot in order for cookies or whatever is on them to brown on the bottom. Things do brown on the bottom, right? Can you handle the mats right away for clean up or do you let them cool same as the pans?

empress, they do get hot. The cookies brown on the bottom, just like always but the mats get tossed into the sink where they can cool off quickly.

Annie

I just wipe the mat with a wet paper towel....and put more cookie on it.
I was dealing with lots of sugar sprinkles....and too mush on the sheet would maybe burn....so I wiped the mats between cookies.
Linda C

These wouldn't be made in China would they? Hmmm heated silicone plastics? Use mostly glass or stainless myself. Think I'll stick with wiping my stainless sheets in between batches. I use to be a huge gadget junkie. But gave it up for the simpler life years and years ago. Ran out of room. But then I use a hand crank can opener too. So canÂt go by me.
Mike

Hey, Mike. I use a hand turn can opener, too. Haven't missed the electric can opener since the last one quit on me many years ago. Don't desire one, either, unless I run across and old Ronco handheld like Mom had most of my life.

But I do think non-stick mats for baking would be helpful for the same reasons I use parchment paper, just a more permanent solution. I'm in no hurry, still contemplating....

I have two Silpats that say Made in France and two of the thinner, cheaper versions. I haven't noticed a major difference between them other than the thickness.

No one has mentioned yet, but they also work well for candy making - turtle clusters, pralines, divinity and brittle/toffee, they just peel off the silpat once they have cooled. I always had problems with the waxed paper getting creased under the candy and then tearing.

Jen

Mike: I'm with you on the China thing - I think the new silicone mats are made there (saw one at Tuesday Morning, don't remember the brand), I could be wrong. Silpats are made in France.

I love them more for decorating and candy-making than I do for baking. When drizzling hot caramel or chocolate, it makes cleanup so easy.

You can also skin garlic cloves by rubbing them between the silicone.

But yes, for baking they totally rock. :-)

My silpat is made in France, the other was a gift from msazadi, it doesn't say where it was made. Probably China. Sigh.

Add me to the list of people who won't buy the stuff made in China. Too many lead based paints, poisoned pets, even their own baby formula. It's gotta get way better before I trust their products.

Annie

My cut to fit silicone says "proudly made in the USA"
mike? You use stainless for baking? I get lousy results with stainless cookie sheets...un even and too hot. And when I bought them I thought theyw ere cutting edge....now I use them as the pan to put under drippy stuff! LOL!
Linda C

I'm just glad to know that there are others out there who are 'edgy' about using the silicon/silpat. I have a fear that it will turn out to be the next teflon.

dirtgirl07, LOL. That is exactly my hesitation--Teflon, the stuff that leaches out of plastic water bottles, and how about silicone implants? You just never know.

Parchment paper is not much trouble and is biodegradable, but costs a lot. I have not yet made it to an restaurant supply store to get it cheaper.... (You would think a big place like Phoenix would have plenty of restaurant supply stores, but I'm not finding them....)

I have an Exopat mat that I bought on Amazon several years ago. It's made in France, too. I've always meant to get another, but somehow never get around to it. I like parchment, too - will have to see if they sell the sheets at Costco, as there is no restaurant supply near me. I usually buy mine at AC Moore with a 40% or 50% off coupon. They have all that Wilton stuff and it's about the same price as the supermarket to begin with.

Mike, Jessy, Annie --count me in as a person who boycotts products from China. They poison our pets and they even poison their own babies!!!!!

I think there's a special place in the hereafter for folks who do that and folks who let that happen.

I have looked at Silpats but always balked at the price. Like ArabellaMiller, I'm afraid it would suffer fate as a cutting mat since Alice prefers those to the cutting boards I have so many of. I am hooked on release foil and parchment. Waxed paper has a presence in my drawer but I rarely use it except to crumple up as padding in a container of brittle cookies.

If I had one, I'm sure I use it!