Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat | 
 enlarge | Brand: DeMarle
Category: Kitchen
List Price: $24.99
Buy New: $16.99
You Save: $8.00 (32%)
New (18) from $16.99
Avg. Customer Rating:  166 reviews
Sales Rank: 24
Batteries Included: No
Shipping Weight (lbs): 0.2
Dimensions (in): 16.8 x 3.3 x 3
MPN: 80-420295
Model: 2409
UPC: 814442002955
EAN: 0814442002955
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 161 more reviews...
 A must have for bakers June 18, 2003
245 out of 246 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
137 out of 138 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.
Heaven Sent August 12, 2003
21 out of 21 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.
Any baker's delight March 24, 2005
20 out of 20 found this review helpful
Since I received a Silpat as a gift, I haven't had to purchase anymore parchment paper for cookie baking. I probably bake more often just knowing I don't have to buy, cut and throw away parchment or grease cookie sheets.
The Silpat fits on top of my standard cookie sheet, and every dough I've tried bakes well and rolls or lifts off so easily. In addition, I use the Silpat underneath bubbly apple pies in the oven, to catch drippings and prevent them from caramelizing onto the stove.
I also use it for laying out sticky pastry so I don't have to over-flour, and this helps prevent drying the dough, over-handling, and tearing the pastry. I imagine it would probably be great for making sticky candies or rolling other doughs as well. Clean up is accomplished with a simple warm wipe or soapy rinse.
Once dry, I store my Silpat rolled up in drawer with a rubber band around it to keep it from flopping open. If you bake a lot
(especially cookies or small pastries), this is a must. You won't imagine how you got along without it! Just don't use a knife on it. It will get marked up.
Professional Tool great for home! May 14, 2003
14 out of 14 found this review helpful
As a professional chef in a very busy hotel, I find myself using this product more often than reaching for a can of PAM - if not for the solitary reason that it lasts and lasts through hundreds of cycles in and out of convection and conventional ovens - and never needs more than a wipe with a damp cloth! At home this ease of cleaning as well as its non-failing performance makes this and easy product to grant a full five stars!
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