Why you'll love it: The
Silpat mat caters to amateur and professional bakers alike with its non-stick properties and durable food-grade silicone.
Ask any dedicated baker why they chose Silpat, and you'll probably hear similar answers. The brand enjoys a devoted fan base of professional and amateur bakers seeking top quality baking mats for baked goods, roasted veggies and more.
The origins of the brand date back to 1965, when a baker named M. Guy Demarle invented the first-ever silicone baguette tray to keep food from sticking. Silpat's product line has expanded since then, but the quality and durability hasn't wavered over the years. Most bakers find the half sheet size to be the most versatile for various types of food. However, other sizes are available.
The Silpat mats are made with food-grade silicone and fiberglass mesh, meaning they can safely withstand temperatures up to 482 degrees Fahrenheit. Not only that, the mats are durable enough to be used up to 3,000 times, according to the manufacturer. Indeed, many satisfied owners comment on the mats' longevity.
One baker notes that she has had the mats for four years, and they are "in just as good of a condition" as when they were new, despite weekly use. Another comments, "I've had a pair of these for 10 years and they are just now beginning to show their age."
As with any baking mat, it's best to avoid using these mats for cutting, or anything other than baking or roasting. While some reviewers wash and dry their mats by hand after each use, others simply wipe them down with a damp cloth. Some put their baking mats in the dishwasher, although Silpat recommends hand washing the mats.
Food release is another reason why many people appreciate the Silpat mats. A Chowhound reviewer put the mat to the test with various baked goods and savory foods. They found that spritz cookies released "very easily," and that cheese crisps could easily be removed after baking as well.
However, there's even better news if you plan on using the mats for fish. The reviewers discovered that after baking salmon fillets with the skin on, neither the fish nor the skin stuck. However, as with other baking mats, these tend to retain strong odors. If you plan on using them for a combination of cooking and baking, it's a good idea to keep the two mats separate to avoid spoiling your food with lingering odors.
Another common issue is that the Silpat can develop a lingering sticky film, despite regular cleaning.
Pros: Known for its durability, non-stick properties, can be used for baking and roasting
Cons: Not recommended for the dishwasher, may retain odors, can develop a sticky residue over time
Buy the Silpat Premium Non-Stick Silicone Baking Mat on Amazon for $23.99