Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat | 
| Brand: DeMarle
List Price: $24.99
Buy New: $15.45
You Save: $9.54 (38%)
New (24) from $15.45
Rating:  176 reviews
Sales Rank: 53
Batteries Included: No
Shipping Weight (lbs): 0.2
Dimensions (in): 16.8 x 3.3 x 3
Legal Disclaimer: You may return or exchange merchandise purchased from Macy's @ Amazon by mail only.
MPN: 80-420295
Model: 2409
UPC: 814442002955
EAN: 0814442002955
ASIN: B00008T960
Availability: Usually ships in 1-2 business days
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| 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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| Editorial Reviews:
Product Description
Baking has never been so easy. This baking mat works wonderfully as baking pan liner or as a working surface because of its silicon and fiberglass non-stick surface which makes it very easy to clean. It is completely safe in freezers or microwaves. Up to 3,000 uses or more per mat.
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| Customer Reviews: Read 171 more reviews...
 A must have for bakers June 18, 2003
Lisa M. Ide (Fairfax, VA USA)
258 out of 259 found this review helpful
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 March 16, 2004
currer_bell (Abingdon, VA United States)
142 out of 143 found this review helpful
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.
 Fumes and Smoke June 29, 2003
R. Tsai (Houston, TX United States)
132 out of 186 found this review helpful
After reading all of the wonderful reviews of this product, I decided to try it out despite the somewhat high cost. I've been both pleased and disappointed. I've baked 3 or batches of chocolate chip cookies on these sheets, and they've turned out great, regardless of what type of pan I use underneath. The bottoms of the cookies haven't burnt, and the insides are well done. I've also tried homemade pizza crust on the silpat, and they've also turned out wonderfully. My dissappointment and concern comes every time I bake with the silpat. Every time I use it to bake at around 375* and when I open the oven door, a light fog like smoke comes out of the oven which burns my nostrils and my eyes. About 5 minutes into the cooking, the smoke detector consistently goes off. I already have concerns putting my food in contact with a silicone surface, but the fumes were just unbearable. After searching around on the internet to see if anyone else had the same problem, I've only found one other person. Even after returning the silpat in exchange for a new one, I had the same problem, and that time I only put the silpat in, no cookies, no cookie pan. I think this time I'll just have to return it for good. I won't be surprised if 20 years down the road they say that cooking with silicon products causes cancer.
 Better for Bread than Cookies June 24, 2004
Mr KnowItAll (Carlsbad, CA USA)
30 out of 37 found this review helpful
I use two cookie sheets at once: one with the Silpat and one with parchment paper. The Silpat cookies are over-cooked on the bottom; The parchment cookies are much better. On the other hand, parchment paper is a pain in the neck to use. The cookies contain a lot of butter so they leave an oily circle on the Silpat that really sticks to it. I had a dried cherry stick to it like glue once.I think that a nonstick cookie sheet is easier to clean than a big floppy thing like the Silpat. Since the Silpat does not produce better baked goods, I don't see the advantage over the nonstick cookie sheet.
Heaven Sent August 12, 2003
27 out of 27 found this review helpful
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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